December 9

12-09

Fried Soft Shell Crabs, Sauce Tartare
Dinner Bread
*Planked Club Steak
Duchess Potatoes
Fried Tomatoes
Chocolate Bread Pudding, Cream Sauce
Café Noir

In 1914 December 9 was a Wednesday.

This menu is very similar to Family Dinners Menu No. XIII in What to Have for Dinner. That menu adds an asparagus salad, specifies Fried Tomatoes au Parmesan, and serves cold bread pudding.

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 15

11-15

Grape Fruit Coupe
Devilled Crabs
Toasted Triangles
Roast Stuffed Capon
Celery
Creamed Potatoes
Mashed Squash
Vanilla Ice Cream, *Dewey Sauce
Crackers
Cheese
Café Noir

In 1914 November 15 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!

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!