Clam Bisque
Croûtons
Baked Finnan Haddie
Creamed Potato Cubes
Lettuce and Radish Salad
*Sally’s Bread Pudding, Fruit Sauce
In 1914 April 10 was a Friday. More fish!
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Cream of Asparagus Soup
Imperial Sticks
*Allerton Potatoes
Dandelions
Corn Fritters
Pineapple Salad
Cream Cheese
Wafer Crackers
Café Noir
In 1914 April 9 was a Thursday.
There are a couple of “Allerton” recipes on these menus. An Allerton was on Mayflower and that might be the family this dishes are named after, but the most famous Allertons I found from Fannie’s time were a banking family in Chicago.
Signs of early spring — we’ve got Dandelions on the menu!
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*Veronique Soup
Souffléd Crackers
Fried Chicken
Escalloped Tomatoes
Riced Potatoes
Lettuce Nests, Russian Dressing
Rhubarb Pie
In 1914 April 8 was a Wednesday.
This project is supported by my Patrons on Patreon and donations from other enthusiasts of historic cookery. With your help I can acquire the unusual ingredients and equipment and do the research needed to continue my culinary adventures. Thank you so much!
Julienne Soup
*Hot Roast Ham, Cider Sauce
Boiled Potatoes
Spinach, Egg Garnish
Ivory Cream
Café Noir
In 1914 April 7 was a Tuesday.
Ivory Cream is whipped cream, stabilized with gelatin and flavored with Madeira. A delicate dessert for a hearty dinner of ham and potatoes.
This project is supported by my Patrons on Patreon and donations from other enthusiasts of historic cookery. With your help I can acquire the unusual ingredients and equipment and do the research needed to continue my culinary adventures. Thank you so much!
Cream of Pea Soup
Crisp Crackers
Boiled[sic] Beef Steak, Oyster Blanket
Maître d’Hôtel Potatoes
Buttered Parsnips
*Rhubarb Tapioca Pudding
In 1914 April 6 was a Monday.
I believe that the “Boiled Beef Steak” is a typo and ought to be “Broiled”.
As it turns out, today is my father’s birthday and we also had steak with an oyster blanket on my birthday in February. Just funny how that worked out.
This project is supported by my Patrons on Patreon and donations from other enthusiasts of historic cookery. With your help I can acquire the unusual ingredients and equipment and do the research needed to continue my culinary adventures. Thank you so much!
Caviare Canapés
Roast Crown of Lamb
Green Peas
Potato Balls
*Ginger Ale Salad
Cream Fingers
Maple Mousse
Sponge Cake
Café Noir
In 1914 April 5 was a Sunday.
I can’t find a recipe for the Cream Fingers. I’m guessing by their placement next to the salad on the menu that they are some kind of cracker.
Maple Mousse is a bit of a mystery at the moment. I can’t find it despite a reference to it being in The Fannie Farmer Cook Book (as The Boston Cooking-School Cook Book was renamed). There is a recipe for a Maple Parfait, but that’s as close as I’ve come. A mousse was a frozen dessert made with flavored and sweetened whipped cream, often stabilized with some gelatin.
This project is supported by my Patrons on Patreon and donations from other enthusiasts of historic cookery. With your help I can acquire the unusual ingredients and equipment and do the research needed to continue my culinary adventures. Thank you so much!
Spinach Soup
Toasted Crackers
Broiled Sirloin Steak
Sautéd Bananas
Escalloped Potatoes
Lettuce, *Tabasco Dressing
Water Thins
Coffee Soufflé
In 1914 April 4 was a Saturday.
Water Thins are a kind of cracker. I haven’t found a specific brand yet that Fannie Farmer recommended.
This project is supported by my Patrons on Patreon and donations from other enthusiasts of historic cookery. With your help I can acquire the unusual ingredients and equipment and do the research needed to continue my culinary adventures. Thank you so much!
*Oyster Stew
Oyster Crackers
Baked Shad
Maître d’Hôtel Potatoes
Beet Greens
Snow Pudding, Custard Sauce
In 1914 April 3 was a Friday. Guess what? Fish!
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Turkish Soup
Fricassee of Lamb, Brown Gravy
Mashed Potatoes
Corn Soufflé
Celery Salad
Cheese Straws
Cottage Pudding
*Hot Chocolate Sauce
In 1914 April 2 was a Thursday.
This project is supported by my Patrons on Patreon and donations from other enthusiasts of historic cookery. With your help I can acquire the unusual ingredients and equipment and do the research needed to continue my culinary adventures. Thank you so much!
Mock Bisque Soup
Croûtons
*Finnan Haddie, Caledonian Style
Dinner Rolls
Dressed Lettuce, Chiffonade
Lemon Meringue Pie
Cheese Squares
In 1914 April 1 was a Wednesday. The only April fooling I see on this menu is the Mock Bisque Soup. Probably a coincidence.
This project is supported by my Patrons on Patreon and donations from other enthusiasts of historic cookery. With your help I can acquire the unusual ingredients and equipment and do the research needed to continue my culinary adventures. Thank you so much!
365 Kitchen Cabinet 