Posted on by missminamurray

April 30

04-30Oyster Soup
Oysterettes
Salmon Salad
Pimolas
Dinner Rolls
*Orange Pekoe Ice Cream
Angel Cake

In 1914 April 30 was a Thursday.

Pimolas are olives stuffed with pimiento. You know, what we usually find in a martini. I saw a suggestion that it was a portmanteau  of “pimiento” and “olive”

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

April 28

04-28
Broiled Shad
Baked Potatoes
Dandelions
Lettuce and String Bean Salad
Toasted Cheese Sandwiches
Pistachio Ice Cream, *Claret Sauce

In 1914 April 28 was a Tuesday.

We saw a savory Claret Sauce served with liver on April 14 and now we have a sweet one to top ice cream.

The Pistachio Ice Cream is a little surprising — there is not a single pistachio in it! It’s just vanilla ice cream with the addition of almond extract and leaf green food coloring. There’s a Pistachio Ice Cream with Peaches coming up in May, which I thought about linking to instead, but there’s no mention of peaches here. That one is made with junket tablets (rennet), instead of a custard, but it also contains no actual nuts, just the same extracts and green food coloring.

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

April 26

04-26

Southdown Soup
Radishes
Olives
Larded Fillet of Beef
Potato Cubes
Vegetable Macedoine
Lettuce and Celery Salad
Graham Sandwiches
Chocolate Ice Cream, *Marshmallow Sauce

In 1914 April 26 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!

Posted on by missminamurray

March 29

03-29

Consommé
Souffléd Crackers
Roast Leg of Lamb
*Currant Jelly Sauce
Mashed Sweet Potatoes
Croustades of Spinach
Tomato Jelly Salad
Cheese Sandwiches
Caramel Ice Cream

In 1914 March 29 was a Sunday.

I can’t find a recipe for Croustades of Spinach. Fannie Farmer says that “Cubes of stale bread, from which centres are removed, are fried in deep fat and called croûstades”. Presumably, for this dish, they would be filled with cooked spinach.

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

March 10

03-10
Southdown Soup
Crisp Crackers
*Cadillac Chicken
Creamed Sweet Potatoes
Escalloped Corn
Praline Ice Cream
Sponge Drops

In 1914 March 10 was a Tuesday.

Southdown Soup is a lamb broth with green beans and rice. Southdown is a breed of sheep, so I’m presuming that’s to what the name refers.

To dress a chicken for broiling, Fannie Farmer says “Singe, wipe, and with a sharp-pointed knife, beginning at back of neck, make a cut through backbone the entire length of bird. Lay open the bird and remove contents from inside. Cut out rib bones on either side of backbone, remove from breastbone, then cut through tendons at joints.” In other words, spatchcock it. It will lay flat and cook more evenly.

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

February 1


02-01

Duchess Soup
Bread Sticks
Roast Tip of Sirloin, Brown Gravy
Yorkshire Pudding
Franconia Potatoes
Creamed Cauliflower
Celery and Nut Salad
Brown Bread Sandwiches
Coffee Ice Cream
*Mock Angel Cake

In 1914  February 1 was a Sunday.

As long as you’re boiling potatoes for Franconia Potatoes, boil enough for the German Potato Salad tomorrow.

It’s a Mock Angel Cake because it only uses 2 egg whites; an actual Angel Cake needs 8.

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

January 25

01-25

Pimiento Soup
Marshmallow Fudge
Salted Almonds
Roast Quail, Rice Croquettes with Jelly
Brussels Sprouts
Lettuce Nests, *Alberta Mayonnaise
Toasted Crackers
Coffee Ice Cream
Swedish Rolled Wafers

In 1914 January 25 was a Sunday.

I have no idea what is going on with this menu. Dessert seems to come right after the soup course, but we also have dessert after the salad course. I guess I can see salted almonds as a crunchy accompaniment to soup, but marshmallow fudge?

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

January 21

01-21
No menu today, just the recipe from the day before. Maybe we’re supposed to eat leftovers.

This happens throughout the year — one day has a big, festive menu and the featured recipe is on the following day without a new menu. So the claim of 365 menus and 365 recipes is slightly exaggerated.

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! To become a Patron, go to my Patreon page or donate here.

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January 20, Formal Dinner

01-20
Finnan Haddie Canapés
Potage d’Avignon
Bread Sticks
Celery
Olives
Broiled Trout, Maître d’Hôtel
Dressed Cucumbers
Bouchées of Sweetbread
Roast Crown of Lamb, Currant Mint Sauce
Potato Balls
Oyster Plant au Gratin
Sautéd Quail à la Moquin
Grape Fruit and Pepper Salad
*Vanilla Ice Cream, Fruit Sauce
Marguerites
Crackers
Cheese
Café Noir

In 1914 January 20 was a Tuesday. Why are we having a formal dinner on Tuesday? It’s my sister’s birthday and that’s a good enough reason for me.

There is a lot going on in this meal…

Finnan Haddie is cold-smoked haddock. Our local butcher shop carries it, so I should give it a try.

Bouchées are small pastry cases.

The Potato Balls are shaped with a French vegetable cutter. They were used to cut fruits and vegetables into ball shapes, but I have yet to find an image of one, let alone an actual cutter. Let me know if you’ve ever seen one!

Oyster Plant is a common name for salsify and according to Fannie Farmer “Oyster plant is in season from October to March.” I haven’t found a recipe for Oyster Plant au Gratin, but you could probably make Potatoes au Gratin and substitute salsify root. Fannie Farmer says to cook it so: “Wash, scrape, and put at once into cold acidulated water to prevent discoloration. Cut in inch slices, cook in boiling salted water until soft, drain”.

Quail à la Moquin is presumably named after restauranteur Henri Mouquin. Mouquin came to New York from Switzerland, via Paris, and began his career as a waiter at the famed Delmonico’s. Mouquin opened three restaurants in New York, with his wife, Marie Granjean as chef. She is credited with introducing French onion soup to the United States.

There are two recipes for Marguerites in The Boston Cookery-School Cook Book. Both look like sweet little treats. One is a pastry and the other is more like divinity, but baked on saltines!

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

January 11

01-11
French Chicken Soup
Hominy Croûtons
*Rabbit à la Southern
Anchovied Potatoes
Endive Salad
Celery in White Sauce
Wheat Crispies
Chocolate Ice Cream
Lady Baltimore Cake
Café Noir

In 1914 January 11 was a Sunday.

Wheat Crispies are a brand of cracker made by O. B. Gilman, a Boston bakery.

The chocolate ice cream calls for squares of Baker’s chocolate. This is a brand of unsweetened chocolate still available today, originally made in a factory in Boston, right down the road from me (it’s luxury apartments now).  In Fannie’s the unsweetened chocolate came in individually wrapped squares, each weighing one ounce. Now the chocolate comes in bars, but it’s easy enough to convert squares to ounces.

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 in my quest for greater historical accuracy in my culinary adventures. Thank you so much!