Celery Soup
Boiled Fowl, Béchamel Sauce
*Glazed Sweet Potatoes
Buttered Carrots
Cottage Pudding, Hot Chocolate Sauce
In 1914 February 28 was a Saturday.
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Fried Cod
Pork Scraps
Boiled Beets
Potatoes au Gratin
*Fruit and Nut Salad
Graham Sandwiches
Prune Whip, Custard Sauce
In 1914 February 27 was a Friday. Fish again!
Fried Cod and Pork Scraps are two separate items, but served together.
Graham bread is whole wheat bread. I’m guessing the Graham Sandwiches are small bread and butter sandwiches to accompany the salad, but I don’t know for sure.
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!
*Oysters Louisiane
Pot Roast with Dumplings
Dressed Lettuce, Russian Style
Canton Sponge
Cream Sauce
In 1914 February 26 was a Thursday.
We’ve had Dressed Lettuce often as a salad, but how to serve it “Russian Style” remains a mystery for now. Maybe it’s served with Russian Dressing instead of French.
The dessert, a steamed pudding made with preserved ginger in syrup, and its sauce are listed a separate items instead of the usual format of “Canton Sponge, Cream Sauce”. A design choice for the card or an indication how it should be served?
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!
Clam Bisque
*French Fried Potatoes
Baked Macaroni, Tomato Sauce
Moulded Spinach, Egg Garnish
Dressed Lettuce
Cheese Croquettes
Saltines
Apple Pie
Coffee
In 1914 February 25 was a Wednesday. It’s also Ash Wednesday, which may be why it’s a meatless menu.
For a simple dish, that macaroni involves consulting a number of recipes. You’re supposed to cook it like Baked Macaroni, but with tomato sauce. The Baked Macaroni recipe tells you to start with Macaroni with White Sauce. Going to that recipe sends you to Boiled Macaroni.
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!
*Crab Meat Timbales
Boiled Ham
Mashed Potatoes
Dinner Rolls
Snow Pudding, Custard Sauce
Assorted Nuts
In 1914 February 24 was a Tuesday. It’s also Shrove Tuesday (aka Mardi Gras aka the last day before Lent), but I don’t see that reflected in the menu.
Timbales are deep-fried pastry shells made by dipping a heated form (a timbale iron) in batter and then in hot fat. The resultant timbale cases are filled, in this case with creamed crab and mushrooms. One can still get timbale (and rosette) irons from Nordic Ware*. (And perhaps some day I shall…)
*I have no affiliation with Nordic Ware other than being a satisfied user of their bakeware.
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!
In 1914 February 23 was a Monday. No menu today, just the featured recipe from yesterday that wouldn’t fit on the card. I figure we’re eating leftovers.
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 Cocktails
Pimiento Consommé
Bread Sticks
Maryland Chicken
Hominy, Virginia Style
Corn à la Southern
Huntington Salad
Brown Bread Sandwiches
*Frozen Pudding
Sponge Cakes
Toasted Crackers
Cheese
Café Noir
In 1914 February 22 was a Sunday. It’s also a holiday, so we have a special, elaborate menu today in honor of the first president.
As Washington was a son of Virginia, the menu skews southern. Or, at least, a New England version of southern cooking… We get a very Bostonian salad and sandwich.
Hominy, Virginia Style might be the same as Hominy, Southern Style.
It’s interesting that there’s no cherry pie, a staple of mid-century Washington’s Birthday menus. Instead we get frozen pudding, but we’ll have to wait until tomorrow for the recipe.
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!
Pork Chops
Escalloped Tomatoes
Baked Sweet Potatoes
Lettuce and Radish Salad
Butter Thins
*Steamed Ginger Pudding, Vanilla Sauce
Café Noir
In 1914 February 21 was a Saturday.
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!
*Fillets of Halibut, Haddon
Shredded Potatoes
Beefsteak Pie
Irish Moss Blanc Mange, Banana Slices
In 1914 February 20 was a Friday. We’ve got fish again! But we’ve also got beefsteak pie, probably made from yesterday’s leftovers.
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!
St. Germain Soup
Beefsteak with Oyster Blanket
Spinach
Stuffed Potatoes
*Frangipan Cream Pie
Coffee
In 1914 February 19 was a Thursday.
It’s my birthday! As a special treat for you all, I cooked today’s featured recipe, Frangipan Cream Pie.
It’s three layers of pie crust with a custardy filling in between.
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 