July 13

07-13

Vegetable Soup
Toasted Triangles
Egg Salad, Cream Dressing
*Quick Nut Bread
Caramel Custard, Caramel Sauce
Fruit Punch

In 1914 July 13 was a Monday. A meatless meal for Monday.

I am amused that Egg Salad I uses Oil Dressing II and Egg Salad II uses Oil Dressing I.

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!

May 3

05-03
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.

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!

March 20

03-20
Chicken Gumbo
Fried Scallops, Sauce Tartare
Julienne Potatoes
French Bread
*Moulded Cheese with Bar-le-duc Strawberries
Butter Thins
Café Noir

In 1914 March 20 was a Friday. Once again, we have fish. Although there’s also chicken in the 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!

February 24

02-24
*Crab Meat Timbales
Boiled Ham
Mashed Potatoes
Dinner Rolls
Snow Pudding, Custard Sauce
Assorted Nuts

In 1914 February 24 was a Tuesday. It’s also Shrove Tuesday (aka Mardi Gras aka the last day before Lent), but I don’t see that reflected in the menu.

Timbales are deep-fried pastry shells made by dipping a heated form (a timbale iron) in batter and then in hot fat. The resultant timbale cases are filled, in this case with creamed crab and mushrooms. One can still get timbale (and rosette) irons from Nordic Ware*. (And perhaps some day I shall…)

*I have no affiliation with Nordic Ware other than being a satisfied user of their bakeware.

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!

February 22, Washington’s Birthday Dinner

02-22
Oyster Cocktails
Pimiento Consommé
Bread Sticks
Maryland Chicken
Hominy, Virginia Style
Corn à la Southern
Huntington Salad
Brown Bread Sandwiches
*Frozen Pudding
Sponge Cakes
Toasted Crackers
Cheese
Café Noir

In 1914 February 22 was a Sunday. It’s also a holiday, so we have a special, elaborate menu today in honor of the first president.

As Washington was a son of Virginia, the menu skews southern. Or, at least, a New England version of southern cooking… We get a very Bostonian salad and sandwich.

It’s interesting that there’s no cherry pie, a staple of mid-century Washington’s Birthday menus. Instead we get frozen pudding, but we’ll have to wait until tomorrow for the recipe.

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!

February 18

02-18
Baked Stuffed Haddock, Hollandaise Sauce
Julienne Potatoes
Dinner Rolls
*Cole Slaw
Macedoine Jelly
Toasted Crackers
Pimiento Cheese
Café Noir

In 1914 February 18 was a Wednesday.

I haven’t found a recipe for Macedoine Jelly. I think it’s a dessert, although the Boston Cooking-School Cook Book glossary defines Macédoine as A mixture of several kinds of vegetables. A New Book of Cookery has a recipe for Macedoine of Fruit, in which the fruit is suspended in gelatin.

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!

February 13

02-13
Raw Oysters
Oyster Crackers
Creamed Salt Codfish
Baked Potatoes
Boston Brown Bread
Dressed Lettuce with Pimiento Ribbons
*Wine Jelly
Chocolate Cake

In 1914 February 13 was a Friday. We’ve got fish again!

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!

February 7

02-07
Julienne Soup
Souffléd Crackers
Salt Codfish Balls
Cole Slaw
*Boston Brown Bread
Charlotte Russe

In 1914 February 7 was a Saturday.

I tried making Boston Brown Bread!
Boston Brown Bread complete

It’s not the usual cylinder, because I didn’t have a brown bread mold, nor any of the other traditional items for shaping – a melon mold, a one-pound baking powder can, a five-pound lard can, or even the modern coffee can. I really need to up my mold game. That’s what the bread looks like when steamed in a pudding basin.

You can see the process and a taste test in the video below.

It’s a bit different from the kind you can get in a can.

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!