Tomato Soup
Croûtons
Codfish Balls
Boston Brown Bread
Cole Slaw
Tapioca Custard Pudding
*Chocolate Cream Peppermints
In 1914 December 18 was a Friday. What a surprise… Fish!
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Celery Soup
*Souffléd Crackers
Fried Cod Steaks
Julienne Potatoes
Glazed Carrots
Radishes
Baked Tapioca Custard
Café Noir
In 1914 December 4 was a Friday. Why look at that! Fish!
I made Souffléd Crackers! How do you soufflé a cracker? Watch the video and find out.
And since I had that box of crackers, I also tried frequent the menu item, Crisp 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!
Dinner Soup
Cheese Croûtons
*Pigeon Pie
Mashed Potatoes
Brussels Sprouts with Celery
Lettuce Nests, Russian Dressing
Caramel Custard, Caramel Sauce
In 1914 November 22 was a Sunday.
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!
*India Curry, Rice Border
Vegetable Salad
Ginger Custards
Toasted Crackers
Pimiento Cream Cheese
Café Noir
In 1914 July 25 was a Saturday.
If I were typesetting this menu, I’d probably have the crackers and cheese on the same line above the custards. I think they are to accompany the salad together and not that the crackers go with the custards while the cheese is a savory to be had after dessert.
Ironically this Indian Curry is made with veal*. I think that says a little something about how authentic it’s going to be. Another marker is that Fannie Farmer’s definition of curry powder is “A yellow powder of which the principal ingredient is turmeric. Used largely in India.”
And I tried it out!
*Hindus do not eat beef in any form and many are vegetarians.
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
Toasted Triangles
Egg Salad, Cream Dressing
*Quick Nut Bread
Caramel Custard, Caramel Sauce
Fruit Punch
In 1914 July 13 was a Monday. A meatless meal for Monday.
I am amused that Egg Salad I uses Oil Dressing II and Egg Salad II uses Oil Dressing I.
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!
Fruit Cocktails
Chicken Salad
Olives
Salad Rolls
*Cocoanut Custard
Café Noir
In 1914 May 11 was a Monday.
This is a very light and dainty meal. Perhaps it’s luncheon.
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!
Julienne Soup
Boiled Halibut, *Hot Sauce Tartare
Fried Potato Balls
Moulded Spinach
Caramel Custard, Custard Sauce
In 1914 April 24 was a Friday. No surprise, we’ve got fish!
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 Celery Soup
Roast Leg of Lamb
Currant Jelly Sauce
Glazed Sweet Potatoes
Brussels Sprouts
Radishes
Caramel Custard, Caramel Sauce
Wafer Crackers
Bar-le-duc Currants
Cream Cheese
Café Noir
In 1914 March 1 was a Sunday.
Celery Soup yesterday and Cream of Celery Soup today?
We had Glazed Sweet Potatoes yesterday as well. Were you supposed to make two batches at once and reheat one today?
The Caramel Sauce recipe is attributed to Miss Parloa. Maria Parloa was the long-time cook at Appledore House, a hotel in Maine and wrote The Appledore Cook Book. She could be considered a celebrity chef and was one of the first instructors at The Boston Cooking School, as well as running her own cooking school.
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
Dinner Biscuits
Boiled Halibut, *Huntington Sauce
Mashed Potatoes
Tomato Soufflé
Fig Custard
Café Noir
In 1914 January 16 was a Friday. Fish again!
I am guessing the Huntington Sauce is in honor of Ralph Huntington, who was instrumental in the creation of Back Bay (for those not local, it’s a neighborhood that was built the 19th century on what was once a tidal bay) and for whom Huntington Avenue was named.
Perhaps today’s Mashed Potatoes are made from leftovers from yesterday’s Riced Potatoes.
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 