October 11

10-11

Cream of Spinach Soup
Prime Rib Roast, Brown Gravy
Franconia Potatoes
*Baked Stuffed Egg Plant
Praline Ice Cream
Currant Cake
Toasted Crackers
Camembert
Café Noir

In 1914 October 11 was a Sunday.

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!

October 9

10-09

Baked Haddock, Oyster Stuffing
French Fried Potatoes
Cucumber Salad
Stewed Tomatoes
*Baked Indian Pudding

In 1914 October 9 was a Friday. No surprise, we’ve got fish. Double fish, in fact.

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!

October 8

10-08

Broiled Porterhouse Steak
Baked Sweet Potatoes
*Hominy and Horseradish Croquettes
Pear Salad
Cream Wafers
Steamed Rice with Raisins, Sherry Sauce

In 1914 October 8 was a Thursday.

I will presume the recipe for Steamed Rice with Raisins is the same as Steamed Rice with  Strawberry Sauce, except you add some raisins and don’t make the strawberry sauce.

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!

October 7

10-07
Appledore Soup
Crisp Crackers
Fried Scallops, Sauce Tartare
Shadow Potatoes
Celery Salad
*Prune Pudding

In 1914 October 7 was a Wednesday.

I’ve found recipes for a number of salads containing celery and something else, but not one just called Celery Salad.

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!

October 5

10-05
Berkshire Soup
Salmi of Duck
*Scrub Potatoes
Lettuce and Radish Salad
Steamed Fig Pudding, Yellow Sauce

In 1914 October 5 was a Monday.

The Salmi is made with leftovers from Sunday’s Roast Duck.

I made Scrub Potatoes! Why are they called scrub potatoes?

It’s a baked mashed potato casserole, basically.

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!

October 4

10-04
Oyster Soup
Oysterettes
Roast Duck, Olive Sauce
Mashed Sweet Potatoes
Lettuce, *Russian Dressing
Canton Cream
Lady Fingers
Café Noir

In 1914 October 4 was a Sunday.

Oysterettes are a brand of 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 to continue my culinary adventures. Thank you so much!

October 3

10-03

Celery Soup
Pork Chops
Stewed Tomatoes
*Candied Sweet Potatoes
Fruit Salad
Sponge Cake
Café Noir

In 1914 October 3 was a Saturday.

There are lots of recipes for Fruit Salad. I can’t be sure which one is called for here.

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!

October 2

10-02

Turkish Soup
Creole Halibut
Bread Sticks
Creamed Brussels Sprouts
*Potato and Spinach Croquettes
Dresden Sandwiches, Wine Sauce

In 1914 October 2 was a Friday. Guess what? Fish!

I’m presuming  Creole Halibut. is the same as Halibut à la Creole, which we will have in two weeks. Fannie Farmer defines “Creole” as “with tomatoes” and the has a couple of other Creole dishes, but there’s not a lot of consistency between them.

I can’t find a recipe for Creamed Brussels Sprouts, but it may just be Brussels sprouts in the ever-popular white sauce.

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!