February 18

02-18
Baked Stuffed Haddock, Hollandaise Sauce
Julienne Potatoes
Dinner Rolls
*Cole Slaw
Macedoine Jelly
Toasted Crackers
Pimiento Cheese
Café Noir

In 1914 February 18 was a Wednesday.

I haven’t found a recipe for Macedoine Jelly. I think it’s a dessert, although the Boston Cooking-School Cook Book glossary defines Macédoine as A mixture of several kinds of vegetables. A New Book of Cookery has a recipe for Macedoine of Fruit, in which the fruit is suspended in gelatin.

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!

February 17

02-17
Cream of Pea Soup
Crisp Crackers
Boiled Mutton
Caper Sauce
Mashed Sweet Potatoes
*Parched Rice, Tomato Sauce
French Fruit Pudding, Wine Sauce

In 1914 February 17 was a Tuesday.

The French Fruit Pudding is attributed to Mrs. Carrie M. Dearborn. She was the principal of The Boston Cooking School when Fannie Farmer was a student. Miss Farmer became her assistance principal in 1889 and succeeded her as principal after Mrs. Dearborn’s death in 1891.  But what makes this fruit pudding French?

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!

February 16

02-16

Potato Soup
Cold Sliced Roast Turkey
Hot Brown Gravy
Cranberry Mould
*Escalloped Potatoes
Corn Fritters
Honeycomb Pudding, Creamy Sauce

In 1914 February 16 was a Monday.

As frequently happens on Monday, we are eating Sunday leftovers. I like how it specifies that the turkey is cold, but the gravy is hot.

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!

February 15

02-15*Italian Canapés
Roast Turkey, New England Stuffing
Franconia Potatoes
Mashed Squash
Creamed Celery
Pineapple Coupe
Marguerites
Café Noir

In 1914 February 15 was a Sunday.

Pineapple CoupeWe get two desserts today — Pineapple Coupe is a fruit cup with ice cream and a very precise garnish. Marguerites could be one of two kinds of gooey little treats.

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!

February 14

02-14
Cream of Corn Soup
Crisp Crackers
Pan Broiled Lamb Chops
Canned Peas
Turkish Pilaf
*Custard Soufflé, Sabayon Sauce

In 1914 February 14 was a Saturday. Despite it being Valentine’s Day, it’s not a particularly romantic menu. The Boston Cooking School was fond of theme meals, including color themes. I thought this might have been a red or a pink menu, but nope, there’s really nothing that says “Valentine’s Day” here, unless you find canned peas romantic.

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!

February 13

02-13
Raw Oysters
Oyster Crackers
Creamed Salt Codfish
Baked Potatoes
Boston Brown Bread
Dressed Lettuce with Pimiento Ribbons
*Wine Jelly
Chocolate Cake

In 1914 February 13 was a Friday. We’ve got fish again!

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!

February 12

02-12
Clam Bisque
Toasted Crackers
*Smothered Round Steak
Riced Potatoes
Mashed Turnips
Snow Pudding, Custard Sauce

In 1914 February 12 was a Thursday.

Round steak is relatively tough and lean, which is why it’s seared in pork fat and then simmered.

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!

February 11

02-11
Appledore Soup
Toasted Crackers
Broiled Schrod
Spanish Potatoes
Moulded Spinach
Radishes
*Banana Pie
Coffee

In 1914 February 11 was a Wednesday.

Appledore Soup is just potato soup with some ketchup stirred in. The name comes from Appledore House, a hotel on the Isles of Shoals, Maine. For many years the cook there was Maria Parloa, who wrote The Appledore Cook Book and was one of the first instructors at The Boston Cooking School.

What is schrod? Also spelled “scrod”, it’s a young whitefish, usually too small to be filleted. These days, scrod is the term used for any young whitefish, but Fannie Farmer specifically says it is a young cod and that haddock can be dressed the same.

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!

February 10

02-10
Onion Soup
Roast Spare Ribs, Brown Gravy
Apple Cups
Savory Potatoes
Turnip Cones
*Coupe Moquin
Walnut Wafers

In 1914 February 10 was a Tuesday.

Apple Cups are hollowed-out apples, but usually there’s something to put in them, like salad. There’s no indication what might be in these apple cups.

Coupe Moquin is probably named for restauranteur Henri Mouquin.

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!

February 9

02-09
Appledore Soup
Toasted Crackers
Cold Sliced Roast Chicken
Cranberry Jelly
*Curried Vegetables
Bread and Butter Pudding
Floradora Sauce

In 1914 February 9 was a Monday.

We’re having leftover chicken from Sunday dinner!

Floradora Sauce is most likely named after the incredibly popular musical comedy, Florodora, which featured a chorus of beautiful Florodora Girls, including Evelyn Nesbit.

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!