*Maryland Fried Chicken
Sweet Potatoes, Southern Style
Radishes
Dandelion Greens
Newton Tapioca Pudding
Crackers
Roquefort
In 1914 May 6 was a Wednesday.
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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!
*Cream of Spinach Soup
Crisp Crackers
Pan-Broiled Lamb Chops
Boiled Rice
Dandelions
Coffee Soufflé
In 1914 April 25 was a Saturday.
The Boiled Rice is attributed to “French Chef”. This is not the first time it’s come up and I’m curious to whom it refers.
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!
*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!
Oyster Stew
Oyster Crackers
Casserole of Beef
Dinner Rolls
Dressed Lettuce
*Stuffed Figs
Vanilla Coupe
Lady Fingers
In 1914 April 15 was a Wednesday.
I haven’t been able to find the recipe for Vanilla Coupe. Most of the other coupe recipes are fruit served in a coupe glass with an ice or ice cream and maybe some liqueur. I’m very curious about this one.
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!
Vegetable Soup
Crisp Crackers
*Baked Eggs
Finger Rolls
Columbia Dressed Lettuce
Coffee Jelly with Whipped Cream
Nut Cookies
In 1914 April 11 was a Saturday.
The Baked Eggs are reminiscent of Florentine Eggs, on a bed of seasoned potatoes instead of spinach. “Rice milk” is a typo for “rich milk”.
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!
365 Kitchen Cabinet 