Fruit Cocktails
Chicken Salad
Olives
Salad Rolls
*Cocoanut Custard
Café Noir
In 1914 May 11 was a Monday.
This is a very light and dainty meal. Perhaps it’s luncheon.
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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!
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.
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!
Onion Soup
Crisp Crackers
Hashed Brown Potatoes
Beet Greens
Lima Beans in Cream
*Prune Pie
Cheese
Café Noir
In 1914 April 23 was a Thursday.
It’s another meatless meal!
I found a recipe for Cream of Lima Beans, which I am assuming is the same as Lima Beans in Cream, since that’s all there is — lima beans and cream.
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!
Tomato Soup
Imperial Sticks
*Sauté Fillets of Lamb
Browned Sweet Potatoes
Creamed Carrots with Peas
Lemon Meringue Pie
Café Noir
In 1914 April 16 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!
Appledore Soup
*Baked Larded Liver, Claret Sauce
Paprika Potatoes
Mashed Turnips
Rhubarb Pie
Cheese Squares
Café Noir
In 1914 April 14 was a Tuesday.
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!
Frozen Egg Nog in Egg Shells
Clear Mushroom Soup
Souffléd Crackers
Shad à la Delmonico
Cucumber Ribbons
Roast Capon, Brown Gravy
Sweet Potato Croquettes
Moulded Spinach
Dressed Lettuce
Cheese
Eggs
Toasterettes
*Easter Pudding
Mock Macaroons
Café Noir
In 1914 April 12 was Easter Sunday. As usual on Sunday there is an elaborate meal featuring a roast. There are also some special dishes for the holiday, like the Frozen Egg Nog in Egg Shells, and of course, the Easter Pudding.
For those expecting an Easter Ham, we have Roast Capon instead.
I am curious about the eggs on the sixth line of the menu. Here it clearly looks like there are four items: Dressed Lettuce, Cheese, Eggs, Toasterettes. However, one of the Easter Menus in What to Have for Dinner has a recipe for Cheese Eggs. Maybe it’s a spacing error on the card.
The recipe for Cheese Eggs seems to contain an error. It calls for beaten egg whites, but they’re not in the ingredient list.
The Mock Macaroons remain a mystery for now.
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!
Cream of Asparagus Soup
Imperial Sticks
*Allerton Potatoes
Dandelions
Corn Fritters
Pineapple Salad
Cream Cheese
Wafer Crackers
Café Noir
In 1914 April 9 was a Thursday.
There are a couple of “Allerton” recipes on these menus. An Allerton was on Mayflower and that might be the family this dishes are named after, but the most famous Allertons I found from Fannie’s time were a banking family in Chicago.
Signs of early spring — we’ve got Dandelions on the menu!
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!
Julienne Soup
*Hot Roast Ham, Cider Sauce
Boiled Potatoes
Spinach, Egg Garnish
Ivory Cream
Café Noir
In 1914 April 7 was a Tuesday.
Ivory Cream is whipped cream, stabilized with gelatin and flavored with Madeira. A delicate dessert for a hearty dinner of ham and potatoes.
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!
365 Kitchen Cabinet 