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!

March 17, St. Patrick’s Day

03-17Cream of Spinach Soup
Souffléd Crackers
Fillets of Halibut
Cucumber Ribbons
Kernels of Pork
Potato Nests
Stuffed Onions
Malaga Salad
Wheat Crispies
*Irish Iceberg
Shamrock Wafers
Toasted Cracker
Roquefort
Café Noir

In 1914 March 17 was a Tuesday.

No corned beef and cabbage here! We do have some green foods and thematic desserts. Cream of Spinach Soup, Cucumber Ribbons, and Malaga Salad are all various shades of green. You’re also supposed to tint the lemon ice for the Irish Iceberg with leaf green. You also pour crême de menthe over it presumably the green colored version.  And serve it with Shamrock Wafers.

I don’t know how the halibut fillets are suppose to be prepared, so I leave that up to you.

The Potato Nests are supposed to be filled with something. Maybe the Kernels of Pork?

Malagas are white grapes, which, of course, means that they’re green.

I can’t find a specific recipe for Shamrock Wafers. Maybe they’re just cookies cut in shamrock shapes.

There are three different kinds of crackers served with this meal! Souffléd Crackers (with the soup) are made with common crackers, Wheat Crispies (with the salad) are a commercial brand, and toasted crackers  (with the cheese) could be almost anything.

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!

February 10

02-10
Onion Soup
Roast Spare Ribs, Brown Gravy
Apple Cups
Savory Potatoes
Turnip Cones
*Coupe Moquin
Walnut Wafers

In 1914 February 10 was a Tuesday.

Apple Cups are hollowed-out apples, but usually there’s something to put in them, like salad. There’s no indication what might be in these apple cups.

Coupe Moquin is probably named for restauranteur Henri Mouquin.

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!

January 4

01-04

*Tomato Soup (without stock)
Croûtons
Roast Stuffed Turkey, Giblet Gravy
Cranberry Jelly
Curled Celery
Mashed Potatoes
Onions in Cream
Orange Ice
Nut Caramel Cake
Toasted Crackers
Roquefort
Café Noir

In 1914 January 4 was a Sunday, presumably which is why the menu is rather elaborate.

I’m still looking for the recipe for the Nut Caramel Cake. If anyone has a lead, send it my way, please,

There should probably be more spacing between Toasted Crackers and Roquefort, as I believe they are two menu items and not cheese-flavored crackers.

This is our first appearance of Café Noir, merely the French way of saying “black coffee”. However, it will not be the last.

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!