May 8

05-08
Baked Stuffed Potatoes
*Mushrooms on Toast
Corn à la Southern
Dressed Lettuce
Pimiento Sandwiches
Chocolate Sponge

In 1914 May 8 was a Friday. No fish this week, but we have a meatless meal.

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!

April 9

04-09

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!

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 19

03-19

Lima Bean Soup
Croûtons
*Florentine Eggs
French Fried Potatoes
Corn à la Southern
Apple Tapioca

In 1914 March 19 was a Thursday.

I made the Florentine Eggs! You can see the process in the video below.

True confession — I don’t like eggs, so I arranged for a Special Guest Taste Tester.

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 12

03-12
French Fried Potatoes
Corn Oysters
*Turnips, New York Style
Lettuce and Celery Salad
Salted Wafers
Newton Tapioca
Crackers
Cheese
Café Noir

In 1914 March 12 was a Thursday.

I’m guessing Newton Pudding was named after the Massachusetts town of Newton, also the namesake of Fig Newtons (first produced in 1891).

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 10

03-10
Southdown Soup
Crisp Crackers
*Cadillac Chicken
Creamed Sweet Potatoes
Escalloped Corn
Praline Ice Cream
Sponge Drops

In 1914 March 10 was a Tuesday.

Southdown Soup is a lamb broth with green beans and rice. Southdown is a breed of sheep, so I’m presuming that’s to what the name refers.

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 5, Vegetable Dinner

03-05
Vegetable Soup
French Fried Potatoes
Escalloped Corn
Moulded Spinach, Egg Garnish
Dressed Lettuce
*Ginger Pudding, Foamy Sauce

In 1914 March 5 was a Thursday. 

Another Vegetable Dinner! I thought the first one was the only one. I wonder if we’ll get more over the course of the year. It’s also pretty similar to the menu we had a week ago  on February 25.

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 16

02-16

Potato Soup
Cold Sliced Roast Turkey
Hot Brown Gravy
Cranberry Mould
*Escalloped Potatoes
Corn Fritters
Honeycomb Pudding, Creamy Sauce

In 1914 February 16 was a Monday.

As frequently happens on Monday, we are eating Sunday leftovers. I like how it specifies that the turkey is cold, but the gravy is hot.

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 14

02-14
Cream of Corn Soup
Crisp Crackers
Pan Broiled Lamb Chops
Canned Peas
Turkish Pilaf
*Custard Soufflé, Sabayon Sauce

In 1914 February 14 was a Saturday. Despite it being Valentine’s Day, it’s not a particularly romantic menu. The Boston Cooking School was fond of theme meals, including color themes. I thought this might have been a red or a pink menu, but nope, there’s really nothing that says “Valentine’s Day” here, unless you find canned peas romantic.

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!