Posted on by missminamurray

November 11

11-11

*Lobster Cocktail
Clear Mushroom Soup
Pulled Bread
Celery
Moulded Fish, Normandy Sauce
Dressed Cucumbers
Sweetbreads à la Root
Gumbo Squabs
Currant Jelly
Oak Hill Sweet Potatoes
Moulded Spinach on Artichoke Bottoms
Grape Fruit Jelly Salad
Svea Wafers
Parfait Armour
Nut Meringues
Café Noir

In 1914 November 11 was a Wednesday.

Oak Hill Sweet Potatoes are presumably Oak Hill Potatoes, made with sweet potatoes.

I believe Parfait Armour is a typo for Parfait Amour and that’s the recipe I’ve used.

Svea Wafers were some kind of commercial cracker, I think. I’m still looking for information.

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!

Posted on by missminamurray · 1 Comment

October 14, Formal Dinner

10-14

Canapés à la Rector
Consommé Julienne
Pulled Bread
Olives
Salted Almonds
Halibut au Lit
Dressed Cucumbers
*Shapleigh Timbales
Saddle of Mutton
Fried Potato Balls
French Peas
Lakewood Salad
Mosaic Sandwiches
Cadillac Coupe
Rolled Nut Wafers
Bonbons
Wheat Crisps
Roquefort Cheese
Café Noir

In 1914 October 14 was a Wednesday.

I’m guessing Consommé Julienne is Julienne Soup with consommé instead of stock.

Rector’s was a restaurant on Broadway in Manhattan, very famous in the nineteen-teens. Presumably they made canapés like this.

Despite how fancy French Peas sounds, it’s just canned peas reheated in butter. Unless they meant Peas à la Francaise.

The recipe for Cadillac Coupe vexes me. I can’t find it anywhere and it’s not obvious what it is, other than a dessert served in a coupe glass. Searching for “cadillac coupe”  on-line is not helpful

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!