November 29

11-29

Mock Consommé
Crisp Crackers
Cold Sliced Turkey
Curled Celery
Baked Sweet Potatoes
Creamed Brussels Sprouts
*Frozen Cranberries
Macedoine of Fruits
Sponge Cakes
Café Noir

In 1914 November 29 was a Sunday. Instead of our usual Sunday roast, we’re eating leftover turkey from Thanksgiving.

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!

November 22

11-22

Dinner Soup
Cheese Croûtons
*Pigeon Pie
Mashed Potatoes
Brussels Sprouts with Celery
Lettuce Nests, Russian Dressing
Caramel Custard, Caramel Sauce

In 1914 November 22 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 18

10-18

Grape Fruit Coupe
*Roasted Pigeons
Mashed Sweet Potatoes
Brussels Sprouts
Stuffed Tomato Salad
Toasted Crackers
Coffee Ice Cream
Chocolate Cake
Toasted Crackers
Camembert
Café Noir

In 1914 October 18 was a Sunday.

Toasted crackers twice!

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 16

10-16

Black Bean Soup
*Halibut à la Creole
Potatoes en Surprise
Brussels Sprouts
Honeycomb Pudding, Foamy Sauce
Café Noir

In 1914 October 16 was a Friday. Yes, we’ve got fish.

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! However, I can’t find a recipe for Creole Halibut. 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.

Nor can I 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!

March 8

03-08Chicken Consommé
Imperial Sticks
Celery
Salted Almonds
Roast Ribs of Beef, Yorkshire Pudding
Franconia Sweet Potatoes
*Brussels Sprouts with Chestnuts
Lettuce and Pimiento Salad
Wheat Crispies
Charlotte Russe

In 1914 March 8 was a Sunday.

I’ve decided to start adding links to commercial products, when I can get information about them, like Wheat Crispies, a brand of cracker made in Boston and endorsed by Fannie Farmer.

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 1

03-01
*Cream of Celery Soup
Roast Leg of Lamb
Currant Jelly Sauce
Glazed Sweet Potatoes
Brussels Sprouts
Radishes
Caramel Custard, Caramel Sauce
Wafer Crackers
Bar-le-duc Currants
Cream Cheese
Café Noir

In 1914 March 1 was a Sunday.

Celery Soup yesterday and Cream of Celery Soup today?

We had Glazed Sweet Potatoes yesterday as well. Were you supposed to make two batches at once and reheat one today?

The Caramel Sauce recipe is attributed to Miss Parloa. Maria Parloa was the long-time cook at Appledore House, a hotel in Maine and wrote The Appledore Cook Book. She could be considered a celebrity chef and was one of the first instructors at The Boston Cooking School, as well as running her own cooking school.

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!

January 25

01-25

Pimiento Soup
Marshmallow Fudge
Salted Almonds
Roast Quail, Rice Croquettes with Jelly
Brussels Sprouts
Lettuce Nests, *Alberta Mayonnaise
Toasted Crackers
Coffee Ice Cream
Swedish Rolled Wafers

In 1914 January 25 was a Sunday.

I have no idea what is going on with this menu. Dessert seems to come right after the soup course, but we also have dessert after the salad course. I guess I can see salted almonds as a crunchy accompaniment to soup, but marshmallow fudge?

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!

January 6

Celery Soup
Turkey Soufflé
Brussels Sprouts
*Deerfoot Potatoes
Steamed Cranberry Pudding
Creamy Sauce
Café Noir

In 1914 January 6 was a Tuesday.

The turkey soufflé is presumably meant to use up the leftovers from the roast turkey on the 4th. I have not yet found a recipe for it.

Why Deerfoot Potatoes? Because the best sausages came from Deerfoot Farms in Southborough, Massachusetts! According to an ad in the New York Times in January 1914 they are “Made of the tender meat of dairy fed young porkers, daintily seasoned with selected spices.” Fannie Farmer frequently uses specific, and often local, brands in her recipes. 

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 in my quest for greater historical accuracy in my culinary adventures. Thank you so much!