November 8

11-08

Chicken Consommé
Bread Sticks
Fillets of Halibut, Loomis
Cucumber Ribbons
Roast Duck
Hominy, Southern Style
*Orange Mint Salad
Coupe Hélène
Marguerites
Bent’s Water Crackers
Camembert
Café Noir

In 1914 November 8 was a Sunday.

No recipe for a Coupe Hélène, but there is one for Glacé Héléne, which is molded vanilla ice cream with a fruity cream center. Maybe this dessert is the ice cream served  in a coupe class, topped with fruit and whipped cream.

Bent cold water crackersI am so excited to see Bent’s Water Crackers on this menu! The G. H. Bent Company was in the next town over from me, In 1801 Josiah Bent began selling water crackers and hardtack. In fact, Bent was one of the top producers of hardtack for the Union Army. Water crackers were like common crackers, but a bit smaller or like oyster crackers, but bigger. Or so my research has shown. The bakery closed a few years ago, although one can still see the historic building.

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!

August 22

08-22

Watermelon Cubes
Sherry Dressing
*Breslin Baked Bluefish
Stuffed Potatoes in Half Shells
Creamed Cauliflower
Charlotte Russe

In 1914 August 22 was a Saturday.

Are Stuffed Potatoes in Half Shells the same as Baked Potatoes in Half Shells?

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!

July 30

07-30
*Iced Fruit Juice
Susette Potatoes
Mushrooms à la Sabine
Succotash
Stuffed Tomato Salad
Wheat Crispies
Charlotte Russe

In 1914 July 30 was a Thursday. A meatless meal today.

The Iced Fruit Juice is less of a recipe and more of presentation directions.

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!

July 9

07-09
Iced Watermelon Cubes
Veal Steaks, Tomato Sauce
Potato Croquettes
Lima Beans
Lettuce and Cucumber Salad
Butter Thins
*Blueberry Molasses Puffs, Whipped Cream

In 1914 July 9 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!

June 9

06-09
Oxtails en Casserole
Mashed Potatoes
Dressed Lettuce
*Walnut Deceits
Baronets
German Toast, Sherry Sauce

In 1914 June 9 was a Tuesday.

I believe Baronets are Baronet Biscuits, made by the National Biscuit Company.Baronet Biscuit

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!

June 3

06-03
Clam Bouillon
Broiled Fresh Salmon, Egg Garnish, Drawn Butter
Riced Potatoes
New Peas
Dressed Lettuce
Cheese Balls
*Strawberry Ice
Lemon Queens

In 1914 June 3 was a Wednesday.

We’ve got our second strawberry dessert of the month today.

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!

May 14

05-14
Clam Chowder
Cold Sliced Roast Beef, Pepper Relish
Scrub Potatoes
*French Cream Puffs, Hot Chocolate Sauce

In 1914 May 14 was a Thursday. We’re having leftovers from last night’s roast, just like if it were Monday.

I have no idea why this creamy mashed potato bake is called “Scrub 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!