Posted on by missminamurray

January 11

01-11
French Chicken Soup
Hominy Croûtons
*Rabbit à la Southern
Anchovied Potatoes
Endive Salad
Celery in White Sauce
Wheat Crispies
Chocolate Ice Cream
Lady Baltimore Cake
Café Noir

In 1914 January 11 was a Sunday.

Wheat Crispies are a brand of cracker made by O. B. Gilman, a Boston bakery.

The chocolate ice cream calls for squares of Baker’s chocolate. This is a brand of unsweetened chocolate still available today, originally made in a factory in Boston, right down the road from me (it’s luxury apartments now).  In Fannie’s the unsweetened chocolate came in individually wrapped squares, each weighing one ounce. Now the chocolate comes in bars, but it’s easy enough to convert squares to ounces.

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 in my quest for greater historical accuracy in my culinary adventures. Thank you so much!

Posted on by missminamurray

January 10

01-10

*Turkish Soup
Toasted Triangles
Chicken Fricassee
Riced Potatoes
Stuffed Egg Plant
Fruit Salad
Vanilla Wafers
Assorted Nuts
Raisins

In 1914 January 10 was a Saturday. 

There are recipes for fruit salads served as salads and fruits salads served as desserts. I’m assuming this one is a dessert fruit salad as it’s positioned opposite the vanilla wafers.

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 in my quest for greater historical accuracy in my culinary adventures. Thank you so much!

Posted on by missminamurray

January 9

01-09

Berkshire Soup
Crisp Crackers
Baked Cod, Oyster Stuffing
*O’Brion Potatoes
Moulded Spinach
Orange Puffs, Orange Sauce

In 1914 January 9 was a Friday. And we’ve got fish again!

I presume Berkshire Soup is named for the picturesque region in Western Massachusetts and not the county in England.

O’Brion Potatoes (usually spelled O’Brien) might have originated in Boston at the turn of the 20th century, or maybe New York. One more thing for the two cities to squabble over… The recipe usually calls for bell peppers, but here it’s canned pimientos. 

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 in my quest for greater historical accuracy in my culinary adventures. Thank you so much!

Posted on by missminamurray

January 8

01-08

*Bisque of Oysters
Celery Oysterettes
Pork Steaks
Mashed Sweet Potatoes
Turnip Cubes, White Sauce
Apple Tapioca with Cream

In 1914 January 8 was a Thursday.

Oysterettes were a brand of oyster cracker. I have yet to find anything that shows that they were available in celery flavor. Let me know if you do!

Note from 2023: I’m pretty convinced that there was a typesetting error and that Celery and Oysterettes are two separate items. Thanksgiving Dinner No. 1 from What to Have for Dinner has a first course of Oyster Stew and Celery and Oyster Crackers.

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 in my quest for greater historical accuracy in my culinary adventures. Thank you so much!

Posted on by missminamurray

January 7

01-07
Turkey Soup
Souffléd Crackers
*Baked Rockingham Halibut
Mashed Sweet Potatoes
Escalloped Tomatoes
Meringue Lemon Tartlets
Cheese Squares

In 1914 January 7 was a Wednesday.

The turkey carcass from the 4th now becomes soup.

Souffléd Crackers are made with common crackers, a large round cracker, slightly puffed, like an oyster cracker, so they could be split easily. They’re very plain and much improved by toasting, serving with cheese, or crumbling into chowder. One of the bakeries that made them (as well as hardtack and other durable crackers) is just down the road from me.

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 in my quest for greater historical accuracy in my culinary adventures. Thank you so much!

Posted on by missminamurray

January 6

Celery Soup
Turkey Soufflé
Brussels Sprouts
*Deerfoot Potatoes
Steamed Cranberry Pudding
Creamy Sauce
Café Noir

In 1914 January 6 was a Tuesday.

The Turkey Soufflé is probably meant to use up the leftovers from the roast turkey on the 4th. I have not yet found a specific recipe for it, but presumably one could make Chicken Soufflé and substitute turkey.

Why Deerfoot Potatoes? Because the best sausages came from Deerfoot Farms in Southborough, Massachusetts! According to an ad in the New York Times in January 1914 they are “Made of the tender meat of dairy fed young porkers, daintily seasoned with selected spices.” Fannie Farmer frequently uses specific, and often local, brands in her recipes. 

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 in my quest for greater historical accuracy in my culinary adventures. Thank you so much!

Posted on by missminamurray

January 5

Broiled Beefsteak
Maître d’Hôtel Potatoes
Mashed Squash
Lettuce and Radish Salad
Fromage Rolls
*Nut Prune Soufflé

In 1914 January 5 was a Monday.

This is a pretty simple menu, without a starter, but with some fancy bread.

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

January 4

01-04

*Tomato Soup (without stock)
Croûtons
Roast Stuffed Turkey, Giblet Gravy
Cranberry Jelly
Curled Celery
Mashed Potatoes
Onions in Cream
Orange Ice
Nut Caramel Cake
Toasted Crackers
Roquefort
Café Noir

In 1914 January 4 was a Sunday, presumably which is why the menu is rather elaborate.

I’m still looking for the recipe for the Nut Caramel Cake. If anyone has a lead, send it my way, please,

There should probably be more spacing between Toasted Crackers and Roquefort, as I believe they are two menu items and not cheese-flavored crackers.

This is our first appearance of Café Noir, merely the French way of saying “black coffee”. However, it will not be the last.

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

January 3

01-03

Corn Soup
Pop Corn Garnish
*Mock Sausages
Fried Apple Rings
Potatoes au Gratin
Dressed Lettuce, Chiffonade
Moulded Snow, Chocolate Sauce

In 1914 January 3 was a Saturday.

For the Fried Apple Rings perhaps follow the instructions for Pork Chops with Fried Apples and make them into rings. Although I’m not sure what to use for the fat.

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

January 2

01-02

Baked Stuffed Haddock, Egg Sauce
Julienne Potatoes
Moulded Spinach
*Tomato and Celery Salad
Cheese Wafers
Steamed Graham Pudding, Foamy Sauce

In 1914 January 2 was a Friday. The main dish is fish, not a surprise in New England where fish was abundant. Let’s see if fish on Friday becomes a trend

The Cheese Wafers are made with zephyrettes — a brand of cracker made by the National Biscuit Company (formerly the Kennedy Biscuit Company in Cambridge, MA). Any light, crisp cracker should do.

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!