Posted on by missminamurray

December 31

12-31

Chicken Pie
Curried Rice
Steamed Squash
*Frozen Tomato Salad
Cheese Wafers
Fig Pudding, Wine Sauce

In 1914 December 31 was a Thursday. And this is the last menu of the year.

The Curried Rice comes from a new (to me) source, The Boston Cooking-School Magazine, specifically the January 1902 issue. I may be able to find more of the missing recipes from the past year there.

In honor of the end of the year and the end of this project, I present Frozen Tomato Salad!

M2This 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!

Posted on by missminamurray

December 27

12-27

*Grape Fruit Coupe
Roast Chine of Pork
Spiced Apple Sauce
Baked Sweet Potatoes
Mashed Turnips
Lettuce and Radish Salad
Brown Bread Sandwiches
Pineapple Frappé
Toasted Crackers
Cheese
Café Noir

In 1914 December 27 was a Sunday. Despite our elaborate Christmas dinner on Friday, we’re having another fancy Sunday dinner.

M2This 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!

Posted on by missminamurray

December 26

12-26

In 1914 December 26 was a Saturday. After yesterday’s festivities we are probably picking at the leftovers. Besides, it’s Boxing Day and the cook deserves the day off.

M2This 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!

Posted on by missminamurray

December 25, Christmas Dinner

12-25

Horn of Plenty Canapés
Pimiento Consommé
Bread Sticks
Roast Goose
Spiced Apple Sauce
Potatoes in Half Shells
Cauliflower, Hongroise
Grape Fruit Salad
Toasterettes
*English Plum Pudding, Brandy Sauce
Coupe St. Jacques
Christmas Cakes
Salted Almonds
Bonbons
Café Noir

In 1914 December 25 was a Friday. It’s Christmas!

The only recipe I found for Pimiento Consommé is iced, but presumably you could served it warm too.

I haven’t found a recipe for Cauliflower, Hongroise, but maybe make the sauce for Hongroise Potatoes and serve it over the cauliflower.

Christmas cakes are baked in a golden-rod cake pan, which results in a triangular cake.Golden Rod cake panThe cakes are cut cross-wise, decorated with green frosting leaves and red candies to look like Christmas trees. The cake batter is Newport Poundcake, which is the same as New York Gingerbread with vanilla instead of ginger. It’s been a while since I went on a recipe chase like that.

M2This 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!

Posted on by missminamurray

December 24

12-24

Tomato Soup
Imperial Sticks
Spanish Potatoes
Boiled Spinach
*Cheese Pudding
Orange Jelly
Raised Loaf Cake

In 1914 December 24 was a Thursday.

It’s Christmas Eve and we have a meatless meal!

M2This 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!

Posted on by missminamurray

December 22

12-22

*Smoked Fish Canapés
Boiled Fowl, Celery Sauce
Cranberry Jelly
Sweet Potatoes, Brulé
Buttered Cauliflower
Wafer Crackers
Stuffed Dates
Café Noir

In 1914 December 22 was a Tuesday.

M2This 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!