Appledore Soup
Browned Crackers
Cold Sliced Chicken
Scrub Potatoes
Currant Jelly
Dinner Rolls
Pear Salad
Nut Graham Sandwiches
*Norwegian Prune Pudding
In 1914 October 27 was a Tuesday. We have leftover chicken from Sunday.
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Roasted Hamburg Steak
*Turkish Pilaf
Mashed Squash
Waldorf Salad
Wafer Crackers
Orange Jelly
Café Noir
In 1914 October 24 was a Saturday.
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Savory Chicken, Potato Border
Dinner Rolls
Dressed Lettuce
Cheese Balls
*Marmalade Sandwiches
Coffee Jelly, Whipped Cream
In 1914 October 17 was a Saturday.
Savory Chicken is another mystery. I’ve found Savory Oysters,Savory Potatoes, and Savory Finnan Haddie, but there aren’t enough similarities to extrapolate a chicken recipe.
I’m guessing the cheese balls were served on the dressed lettuce. Maybe?
I made the Marmalade Sandwiches! I think they are supposed to accompany the salad.
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!
*Canadian Meat Pie
Boiled Potatoes
Buttered Beets
Lettuce and Radish Salad
Coffee Jelly, Whipped Cream
In 1914 October 10 was a Saturday.
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 en Casserole
Riced Potatoes
Baked Macaroni au Gratin
Lettuce and Radish Salad
Orange Jelly
Chocolate Nut Wafers
In 1914 October 1 was a Thursday.
Since au gratin means “with browned crumbs”, the regular Baked Macaroni dish counts.
The recipe I found is for Chocolate Walnut Wafer, but presumably you can use any nut you want.
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!
Boston Baked Beans
Mustard Pickles
Raisin Brown Bread
Dressed Lettuce
Orange Jelly
*Walnut Cake
Café Noir
In 1914 September 26 was a Saturday.
Beans and brown bread, how Boston can you get? I figure that Raisin Brown Bread is Boston Brown Bread with raisins added before steaming.
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!
Oyster Cocktails
Roast Leg of Lamb, Brown Gravy
Currant Jelly
*Peas à la Française
Mashed Potatoes
Snow Pudding, Custard Sauce
Toasted Crackers
Pimola Cheese
Café Noir
In 1914 September 13 was a Sunday.
Pimolas are green olives stuffed with pimiento. Presumably Pimola Cheese had olives in it. I’m thinking it was something spreadable, like cream cheese, with chopped olives mixed in, but I don’t know yet.
I made Peas à la Française!
In all the other contemporary recipes, lettuce was added at the end.
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!
*Clear Mushroom Soup
Bread Sticks
Roast Leg of Lamb
Currant Jelly
Franconia Potatoes
Succotash
Tomato and Cucumber Salad
Cheese Fingers
Vanilla Ice Cream with Sliced Peaches
In 1914 August 30 was a Sunday.
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!
Pot Roast
Dumplings
*Tomatoes Stuffed with Pineapple
Toasterettes
Lemon Jelly
Chocolate Cake
In 1914 August 18 was a Tuesday.
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!
Iced Tomato Bouillon
Cold Sliced Tongue
Dinner Rolls
*Jellied Vegetable Ring
Coffee Soufflé
Wafer Crackers
Pineapple Cheese
In 1914 August 4 was a Tuesday.
When I first saw “Pineapple Cheese” I thought it might be a sliceable fruit preserve, like damson or quince cheese. Some further research showed that it was, in fact, cheese shaped like a pineapple! In 1809 Lewis M. Norton of Goshen, Connecticut began making these unusual cheeses and shortly thereafter patented the process. The cheddar-style cheese was pressed in a pineapple-shaped mold and then hung in nets to cure, which gave it a pineapple texture. The outside was painted with linseed oil or even shellack to create a hard rind.
To serve the cheese, it was placed in a holder and the top was cut off. Then the cheese inside the rind was removed with a special scoop.
The pineapple cheese was a popular gift as the pineapple is a symbol of welcome. It was an extravagant gift too, as it was one of the more expensive cheeses.
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 