*Veronique Soup
Souffléd Crackers
Fried Chicken
Escalloped Tomatoes
Riced Potatoes
Lettuce Nests, Russian Dressing
Rhubarb Pie
In 1914 April 8 was a Wednesday.
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Cream of Pea Soup
Crisp Crackers
Boiled[sic] Beef Steak, Oyster Blanket
Maître d’Hôtel Potatoes
Buttered Parsnips
*Rhubarb Tapioca Pudding
In 1914 April 6 was a Monday.
I believe that the “Boiled Beef Steak” is a typo and ought to be “Broiled”.
As it turns out, today is my father’s birthday and we also had steak with an oyster blanket on my birthday in February. Just funny how that worked out.
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!
Spinach Soup
Toasted Crackers
Broiled Sirloin Steak
Sautéd Bananas
Escalloped Potatoes
Lettuce, *Tabasco Dressing
Water Thins
Coffee Soufflé
In 1914 April 4 was a Saturday.
Water Thins are a kind of cracker. I haven’t found a specific brand yet that Fannie Farmer recommended.
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!
Celery Soup
*Browned Cheese Crackers
Cold Sliced Lamb
Susette Potatoes
Soubrics of Spinach
Orange Tartlets
Café Noir
In 1914 March 26 was a Thursday.
I think we’re having leftover lamb from Tuesday.
I haven’t been able to find a recipe for Susette Potatoes, but there is one for Eggs Susette, which involves potatoes and that’s the one I’ve linked to.
Soubrics are vegetable patties.
I made the Browned Cheese Crackers!
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!
*Black Bean Soup
O’Brion Potatoes
Corn Soufflé
Tomato Jelly Salad, Mayonnaise Dressing
Cream Wafers
Rhubarb Tapioca
Crackers
Cheese
Café Noir
In 1914 March 25 was a Wednesday.
In the recipe for Mayonnaise Dressing, Fannie Farmer says to use “A silver fork, wire whisk, small wooden spoon, or Dover Egg-beater may be used as preferred. If one has a Keystone Egg-beater, dressing may be made very quickly by its use.” The Dover eggbeater was the first rotary eggbeater sold in the US. The Keystone Egg and Cream Beater was more like a small churn, with beaters in a glass container with a lid. I can see how it would beat mayonnaise very quickly
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
Fried Scallops, Sauce Tartare
Julienne Potatoes
French Bread
*Moulded Cheese with Bar-le-duc Strawberries
Butter Thins
Café Noir
In 1914 March 20 was a Friday. Once again, we have fish. Although there’s also chicken in the soup.
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
Souffléd Crackers
Fillets of Halibut
Cucumber Ribbons
Kernels of Pork
Potato Nests
Stuffed Onions
Malaga Salad
Wheat Crispies
*Irish Iceberg
Shamrock Wafers
Toasted Cracker
Roquefort
Café Noir
In 1914 March 17 was a Tuesday.
No corned beef and cabbage here! We do have some green foods and thematic desserts. Cream of Spinach Soup, Cucumber Ribbons, and Malaga Salad are all various shades of green. You’re also supposed to tint the lemon ice for the Irish Iceberg with leaf green. You also pour crême de menthe over it presumably the green colored version. And serve it with Shamrock Wafers.
I don’t know how the halibut fillets are suppose to be prepared, so I leave that up to you.
The Potato Nests are supposed to be filled with something. Maybe the Kernels of Pork?
Malagas are white grapes, which, of course, means that they’re green.
I can’t find a specific recipe for Shamrock Wafers. Maybe they’re just cookies cut in shamrock shapes.
There are three different kinds of crackers served with this meal! Souffléd Crackers (with the soup) are made with common crackers, Wheat Crispies (with the salad) are a commercial brand, and toasted crackers (with the cheese) could be almost anything.
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!
Pea Soup
Crisp Crackers
Cold Sliced Veal
Escalloped Potatoes
Stewed Tomatoes
*Lettuce, Columbia French Dressing
Rebecca Pudding, Chocolate Sauce
In 1914 March 16 was a Monday.
As usual on Monday, we’re having cold leftovers from Sunday’s 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!
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!
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).
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 