May 12

05-12
Veal Soufflé, Mushroom Sauce
Baked Potatoes
*Fried Spanish Onions
Tomato Jelly Salad
Cheese Crackers
Sherry Spanish Cream

In 1914 May 12 was a Tuesday.

The soufflé is using up the leftovers from Sunday dinner.

It’s not clear to me if the cheese crackers are crackers with cheese on top, cheese baked in, or just crackers meant to be served with cheese.

I have interpreted the Sherry Spanish Cream to mean make Spanish Cream and for the vanilla or wine flavoring, use sherry.

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 7

04-07

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.

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 31

03-31
Oyster Cocktails
Breaded Lamb Chops, Tomato Sauce
Potato Moulds
Spinach, Egg Garnish
Lettuce and Radish Salad
*Fruit Cream

In 1914 March 31 was a Tuesday.

Fannie Farmer has a recipe for Breaded Mutton Chops. I figure that for lamb, just cook them a little less.

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 24

03-24
Turkey Soup
Royal Crusts
Roast Leg of Lamb
Mint Jelly
Franconia Potatoes
French String Beans
*Coffee Spanish Cream

In 1914 March 24 was a Tuesday.

We’re still using up the leftovers from Sunday’s roast turkey.

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!