*Fillets of Halibut, Haddon
Shredded Potatoes
Beefsteak Pie
Irish Moss Blanc Mange, Banana Slices
In 1914 February 20 was a Friday. We’ve got fish again! But we’ve also got beefsteak pie, probably made from yesterday’s leftovers.
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!
Baked Stuffed Haddock, Hollandaise Sauce
Julienne Potatoes
Dinner Rolls
*Cole Slaw
Macedoine Jelly
Toasted Crackers
Pimiento Cheese
Café Noir
In 1914 February 18 was a Wednesday.
I haven’t found a recipe for Macedoine Jelly. I think it’s a dessert, although the Boston Cooking-School Cook Book glossary defines Macédoine as A mixture of several kinds of vegetables. A New Book of Cookery has a recipe for Macedoine of Fruit, in which the fruit is suspended in gelatin.
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!
Raw Oysters
Oyster Crackers
Creamed Salt Codfish
Baked Potatoes
Boston Brown Bread
Dressed Lettuce with Pimiento Ribbons
*Wine Jelly
Chocolate Cake
In 1914 February 13 was a Friday. We’ve got fish again!
I made the Wine Jelly! See how it turned 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!
Appledore Soup
Toasted Crackers
Broiled Schrod
Spanish Potatoes
Moulded Spinach
Radishes
*Banana Pie
Coffee
In 1914 February 11 was a Wednesday.
Appledore Soup is just potato soup with some ketchup stirred in. The name comes from Appledore House, a hotel on the Isles of Shoals, Maine. For many years the cook there was Maria Parloa, who wrote The Appledore Cook Book and was one of the first instructors at The Boston Cooking School.
What is schrod? Also spelled “scrod”, it’s a young whitefish, usually too small to be filleted. These days, scrod is the term used for any young whitefish, but Fannie Farmer specifically says it is a young cod and that haddock can be dressed the same.
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
Souffléd Crackers
Salt Codfish Balls
Cole Slaw
*Boston Brown Bread
Charlotte Russe
In 1914 February 7 was a Saturday.
I tried making Boston Brown Bread!
It’s not the usual cylinder, because I didn’t have a brown bread mold, nor any of the other traditional items for shaping – a melon mold, a one-pound baking powder can, a five-pound lard can, or even the modern coffee can. I really need to up my mold game. That’s what the bread looks like when steamed in a pudding basin.
You can see the process and a taste test in the video below.
It’s a bit different from the kind you can get in a can.
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 Soup
Souffléd Crackers
Fried Scallops
Shadow Potatoes
Celery Salad
*Baked Bananas, Currant Jelly Sauce
In 1914 January 31 was a Saturday.
The intriguingly named Shadow Potatoes, also called Saratoga Chips, are thinly-sliced, deep-fried potatoes, that is, potato chips!
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!
Salt Codfish, Pork Scraps, Drawn Butter
Baked Potatoes
Boiled Beets
Lettuce Nests, *Martinique French Dressing
Baked Apple Dumplings, Wine Sauce
Café Noir
In 1914 January 28 was a Wednesday.
I have yet to find a recipe for just Salt Codfish. Pork Scraps, also known as cracklings, are the crunchy bits of pork left over after lard has been rendered.
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 Soup with Rice
Baked Halibut, Hollandaise Sauce
Shredded Potatoes
Cabbage and Celery Salad
*Escalloped Apples
In 1914 January 23 was a Friday. Guess what? Fish again!
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!
French Smelts, Sauce Tartare
Shredded Potatoes
French String Beans
*Fruit Salad, French Dressing
Mosaic Sandwiches
Apple Pie
Cheese Slices
Café Noir
In 1914 January 14 was a Wednesday.
The fruit salad is served with a vinaigrette, so consider it the salad course and not a dessert.
Mosaic Sandwiches are just bread and butter sandwiches, but with two colors of bread cut and assembled to form a checkerboard pattern.
Photo from A New Book of Cookery (1912).
Apple pie with cheese is a pretty common New England treat. I think it’s best with a sharp cheddar.
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 