Mock Bouillon
Broiled Lamb Chops
Mashed Potatoes
Asparagus Mousselaine
Keswick Pudding
*Potato Flour Cake
In 1914 June 2 was a Tuesday.
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*Baltimore Chicken
Potatoes en Casserole
Corn Fritters
Strawberries and Cream
Sponge Cakes
Toasted Crackers
Roquefort Cheese
Café Noir
In 1914 May 28 was a Thursday.
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 Hollandaise
Rice Timbales
Corn Salad
Toasted Fromage Rolls
Caramel Tapioca Cream
Devil’s Food Cake
Coffee
In 1914 May 25 was a Monday.
Chicken Hollandaise is made with cold chicken leftover from Sunday’s dinner.
I haven’t found the recipe yet for Caramel Tapioca Cream. I did find plain Tapioca Cream, which is where the link goes.
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!
*Cheese Canapés
Finnan Haddie, Caledonian Style
Turkish Pilaf
Lettuce, Mayonnaise
Strawberry Shortcake
In 1914 May 22 was a Friday.
Finnan Haddie is cold-smoked haddock. I can get it locally, so maybe I’ll try this recipe.
Fannie Farmer has recipes for Mayonnaise Dressing, but not just Mayonnaise, although Mayonnaise is mentioned in other recipes. I’m unclear if they are two different things or she just uses the two names interchangeably.
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!
Oyster Soup
Oysterettes
Salmon Salad
Pimolas
Dinner Rolls
*Orange Pekoe Ice Cream
Angel Cake
In 1914 April 30 was a Thursday.
Pimolas are olives stuffed with pimiento. You know, what we usually find in a martini. I saw a suggestion that it was a portmanteau of “pimiento” and “olive”
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 Gumbo
Roast Stuffed Leg of Veal, Brown Gravy
Riced Potatoes
Tomato Fritters
French Fruit Salad
Wafer Crackers
Marshmallow Pudding
Devil’s Food Cake
In 1914 April 19 was a Sunday.
The French Fruit Salad is, as you might expect, a salad of fruit and nuts. What makes it French and a salad, rather than a dessert, is French dressing. I know you probably just thought of the creamy orange stuff, but at this time French dressing was a simple vinaigrette.
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!
Beef Stew with *Dumplings
Dressed Lettuce, Chiffonade
Toasted Crackers
Orange Jelly
Cup Cakes
In 1914 April 18 was a Saturday.
The beef stew is made with “aitchbone”. This is a cut from the rump, clearly tough by flavorful, as Fannie recommend it for stewing, braising, and “cheap roast”.
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!
Caviare Canapés
Roast Crown of Lamb
Green Peas
Potato Balls
*Ginger Ale Salad
Cream Fingers
Maple Mousse
Sponge Cake
Café Noir
In 1914 April 5 was a Sunday.
I can’t find a recipe for the Cream Fingers. I’m guessing by their placement next to the salad on the menu that they are some kind of cracker.
Maple Mousse is a bit of a mystery at the moment. I can’t find it despite a reference to it being in The Fannie Farmer Cook Book (as The Boston Cooking-School Cook Book was renamed). There is a recipe for a Maple Parfait, but that’s as close as I’ve come. A mousse was a frozen dessert made with flavored and sweetened whipped cream, often stabilized with some 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!
Consommé Japonnaise
Olives
Salted Almonds
Roast Turkey, Giblet Gravy
*Spiced Cranberry Jelly
Riced Potatoes
Mashed Squash
Caramel Parfait
Walnut Cake
Café Noir
In 1914 March 22 was a Sunday. The roast this week is turkey. Expect to see it on the menu again in the coming week.
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!
Fried Fillets of Halibut
Potato Balls
Escalloped Tomatoes
Lettuce, Curry Dressing
Butter Thins
*Jellied Prunes
Nut Caramel Cake
In 1914 March 13 was a Friday. And yes, we have fish again.
Butter Thins were one of the crackers made by the Johnson Educator Food Company, a favorite of Miss Farmer. She endorses many of their products.
Nut Caramel Cake is a mystery. I can’t find it in any of the Fannie Farmer cookbooks available to me. Let me know if you know where the recipe is!
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 