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!

November 5

11-05

*Corn Bisque Soup
French Fried Potatoes
Baked Macaroni with Onions
Moulded Spinach with Egg Garnish
Steamed Graham Pudding, Hard Sauce
Café Noir

In 1914 November 5 was a Thursday.

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 3

11-03

Cream of Pea Soup
Croûtons
Beef Pie
*Escalloped Cabbage
Moulded Rice, Wine Sauce

In 1914 November 3 was a Tuesday.

I think the Moulded Rice is just that — hot rice pressed into a form. No recipe has appeared yet. I guess the addition of wine sauce makes it dessert.

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!

October 30

10-30

Creamed Salt Codfish
Baked Potatoes
Buttered Beets
Boston Brown Bread
Celery Salad
Baronettes
*Steamed Apple Pudding, Vanilla Sauce

In 1914 October 30 was a Friday.  Not just fish, salt codfish. With potatoes and brown bread, how New England can you get?

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!

October 23

10-23

Kornlet Soup
Fried Fillets of Flounder
Shadow Potatoes
Creamed Cauliflower
Dressed Lettuce
*Horseradish Sandwiches
Sterling Fruit Pudding, Wine Sauce

In 1914 October 23 was a Friday.

Kornlet ad 1907Kornlet was “a canned extract of green corn”, according to their patent application. It sounds like a can of evaporated milk, only corn-flavored. The Haserot Canneries took the pulp and milk of the corn, discarding the hull, and then cooked it down until it was concentrated.

It sounds like it would make an easy soup, and there’s a recipe in the 1907 ad to the right. However, since Fannie Farmer’s recipe above calls for the canned kornlet to be cooked in water and then rubbed through a sieve, I would expect something a little more substantial, like actual corn kernels.

This has nothing to do with Kornlet, or even food at all, but I think it’s cool, nonetheless. The Haserot family plot in Cleveland is marked with the statue of an angel who appears to be weeping black tears.

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!

October 16

10-16

Black Bean Soup
*Halibut à la Creole
Potatoes en Surprise
Brussels Sprouts
Honeycomb Pudding, Foamy Sauce
Café Noir

In 1914 October 16 was a Friday. Yes, we’ve got fish.

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!

October 12

10-12

Chicken Soup
Imperial Sticks
Cold Sliced Roast Beef
*Scalloped Macaroni with Onions
Dinner Rolls
Steamed Fig Pudding, Yellow Sauce

In 1914 October 12 was a Monday. We’re eating leftover roast beef from yesterday.

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!