Fruit Cocktails
Roast Stuffed Chicken, Giblet Gravy
*Hominy, Southern Style
Asparagus on Toast
Chocolate Ice Cream, Marshmallow Sauce
Wafers
Pimola Cheese
Café Noir
In 1914 May 24 was a Sunday.
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!
Pan Broiled Lamb Chops
Potato Balls in Cream Sauce
Buttered New Carrots
Dressed Asparagus in Lemon Rings
*Bread and Butter Pudding, Hard Sauce
In 1914 May 23 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!
*Pimiento Canapés
Roast Sirloin of Beef, Brown Gravy
Mashed Potatoes
Asparagus on Toast
Wafer Crackers
Cream Cheese
Bar-le-duc Currants
Café Noir
In 1914 May 13 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!
*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!
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!
365 Kitchen Cabinet 