Fruit Cocktails
Chicken Salad
Olives
Salad Rolls
*Cocoanut Custard
Café Noir
In 1914 May 11 was a Monday.
This is a very light and dainty meal. Perhaps it’s luncheon.
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*Chicken Consommé
Radishes
Roast Stuffed Veal, Brown Gravy
Riced Potatoes
Creamed Asparagus
Dressed Watercress
Cheese Wafers
Orange Trifle
In 1914 May 10 was a Sunday.
The Cheese Wafers are made with zephyrettes, a light, crispy cracker.
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!
Cream of Spinach Soup
Imperial Sticks
Salt Codfish Strips, Pork Scraps, Cream Sauce
Boiled Potatoes
Buttered Beets
Café Frappé
In 1914 May 9 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!
Baked Stuffed Potatoes
*Mushrooms on Toast
Corn à la Southern
Dressed Lettuce
Pimiento Sandwiches
Chocolate Sponge
In 1914 May 8 was a Friday. No fish this week, but we have a meatless meal.
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!
Chicken Soup
*Miss Daniel’s Meat Loaf
Creamed Potatoes
Asparagus Hollandaise
Apple Pie
Cheese Squares
Café Noir
In 1914 May 7 was a Thursday.
I made Miss Daniel’s Meat Loaf! Who was Miss Daniel? I have no idea. I assume she was someone associated with the Boston Cooking School, but I haven’t turned anything up yet.
It’s a fairly simple meatloaf and is much improved with the addition of onion. Also, don’t make my mistake and do serve it with a sauce.
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!
*Maryland Fried Chicken
Sweet Potatoes, Southern Style
Radishes
Dandelion Greens
Newton Tapioca Pudding
Crackers
Roquefort
In 1914 May 6 was a Wednesday.
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!
Boiled Mutton, Caper Sauce
Steamed Potatoes
*Escalloped Tomatoes
Moulded Spinach Salad
Mosaic Sandwiches
Peach Tapioca
In 1914 May 5 was a Tuesday.
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!
Vegetable Soup
Dinner Sticks
Baked Bluefish
Spinach à la Béchamel
Shadow Potatoes
*Cherry Moss
In 1914 May 4 was a Monday.
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!
Consommé Tillyprone
Bread Sticks
Fricasseed Chicken
Potato Croquettes
French String Beans
*Pistachio Ice Cream with Peaches
Toasted Crackers
Camembert
Café Noir
In 1914 May 3 was a Sunday.
Tillypronie (note spelling difference) is a Victorian house in Scotland where Charlotte, Lady Clark of Tillypronie collected recipes and assembled them into a cookbook, published posthumously in 1909. The cookbook does mention serving Brussels sprouts in soup, but doesn’t have a recipe with the same name.
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!
Veal Cutlets, Brown Gravy
Beet Greens
Riced Potatoes
*Lettuce and Pimiento Salad
Brown Bread Sandwiches
Macedoine Jelly
In 1914 May 2 was a Saturday.
Macedoine Jelly is one of those mystery recipes that I can’t find. I’m guessing that it’s bits of fruit in gelatin.
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 