Posted on by missminamurray

March 31

03-31
Oyster Cocktails
Breaded Lamb Chops, Tomato Sauce
Potato Moulds
Spinach, Egg Garnish
Lettuce and Radish Salad
*Fruit Cream

In 1914 March 31 was a Tuesday.

Fannie Farmer has a recipe for Breaded Mutton Chops. I figure that for lamb, just cook them a little less.

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

March 30

03-30

Lamb Broth with Rice
Creamed Salt Codfish
Baked Potatoes, Hotel Style
Harvard Beets
*Cracker Plum Pudding, Brandy Sauce

In 1914 March 30 was a Monday. Sunday’s leg of lamb has become today’s soup.

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

March 29

03-29

Consommé
Souffléd Crackers
Roast Leg of Lamb
*Currant Jelly Sauce
Mashed Sweet Potatoes
Croustades of Spinach
Tomato Jelly Salad
Cheese Sandwiches
Caramel Ice Cream

In 1914 March 29 was a Sunday.

I can’t find a recipe for Croustades of Spinach. Fannie Farmer says that “Cubes of stale bread, from which centres are removed, are fried in deep fat and called croûstades”. Presumably, for this dish, they would be filled with cooked spinach.

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

March 28

03-28

Emergency Soup
*Barbecued Ham
Potato Forms
Lettuce Nests, French Dressing
Cream of Rice Pudding

In 1914 March 28 was a Saturday.

A couple of mystery dishes today. I have yet to find recipes for Potato Forms or Cream of Rice Pudding.

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

March 27

03-27

Vegetable Soup
*Swedish Baked Halibut
Julienne Potatoes
Macaroni au Gratin
Radishes
Rhubarb Pie
Cream Cheese

In 1914 March 27 was a Friday. You guessed it — fish!

I haven’t found a recipe for Macaroni au Gratin. My guess is that is would be very similar to Baked Macaroni.

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

March 26

03-26
Celery Soup
*Browned Cheese Crackers
Cold Sliced Lamb
Susette Potatoes
Soubrics of Spinach
Orange Tartlets
Café Noir

In 1914 March 26 was a Thursday.

I think we’re having leftover lamb from Tuesday.

I haven’t been able to find a recipe for Susette Potatoes, but there is one for Eggs Susette, which involves potatoes and that’s the one I’ve linked to.

Soubrics are vegetable patties.

I made the Browned Cheese 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 to continue my culinary adventures. Thank you so much!

Posted on by missminamurray

March 25

03-25
*Black Bean Soup
O’Brion Potatoes
Corn Soufflé
Tomato Jelly Salad, Mayonnaise Dressing
Cream Wafers
Rhubarb Tapioca
Crackers
Cheese
Café Noir

In 1914 March 25 was a Wednesday.

In the recipe for Mayonnaise Dressing, Fannie Farmer says to use “A silver fork, wire whisk, small wooden spoon, or Dover Egg-beater may be used as preferred. If one has a Keystone Egg-beater, dressing may be made very quickly by its use.” The Dover eggbeater was the first rotary eggbeater sold in the US. The Keystone Egg and Cream Beater was more like a small churn, with beaters in a glass container with a lid. I can see how it would beat mayonnaise very quickly

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

March 24

03-24
Turkey Soup
Royal Crusts
Roast Leg of Lamb
Mint Jelly
Franconia Potatoes
French String Beans
*Coffee Spanish Cream

In 1914 March 24 was a Tuesday.

We’re still using up the leftovers from Sunday’s roast turkey.

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

March 23

03-23

Julienne Soup
Cold Sliced Turkey
Dinner Rolls
*Norfolk Oysters
Pineapple and Celery Salad
Cheese Fingers
Harvard Pudding, Foamy Sauce

In 1914 March 23 was a Monday. We’re having leftover turkey from Sunday’s 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

March 22

03-22

Consommé Japonnaise
Olives
Salted Almonds
Roast Turkey, Giblet Gravy
*Spiced Cranberry Jelly
Riced Potatoes
Mashed Squash
Caramel Parfait
Walnut Cake
Café Noir

In 1914 March 22 was a Sunday. The roast this week is turkey. Expect to see it on the menu again in the coming week.

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!