Posted on by missminamurray

November 26, Thanksgiving Dinner

11-26

Puritan Soup
Browned Soup Rings
Roast Stuffed Turkey, Giblet Gravy
Cranberry Sauce
Riced Potatoes
Mashed Turnips
Onions in Cream
Apple and Celery Salad
Browned Crackers
Mince Pie
Pumpkin Pie
*New England Plum Pudding
Hard and Wine Sauce
Assorted Nuts
Fruit
After Dinner Mints
Café Noir

In 1914 November 26 was a Thursday. Obviously.

Puritan Soup remains a mystery….

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

September 11

09-11

Chicken Soup
Imperial Rings
Susette Potatoes
French Fried Potatoes
*Stuffed Onions
Ginger Puff
Foamy Sauce

In 1914 September 11 was a Friday. A rare fishless Friday!

Two kinds of potatoes seems excessive. And we had Susette Potatoes yesterday.

I’m disappointed that I haven’t found the recipe for Ginger Puff. I’m quite intrigued. We’ve had other puffs, like Orange, Raisin, and Blueberry Molasses, before, but they were all a bit different. Some were baked, some were steamed. I can’t really extrapolate the ginger version based on those.

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

July 2

07-02

Lamb Chops, *Onion Puree
Potatoes au Gratin
String Beans
Moulded Spinach Salad
Currant Tartlets

In 1914 July 2 was a Thursday.

It’s not specified how the Lamb Chops are cooked. They could be broiled or pan-broiled or breaded, amongst other options.

I’m curious about that Moulded Spinach Salad, but the recipe has been proving elusive.

For Currant Tartlets, I figure you make Currant Pie on a smaller scale.

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

May 12

05-12
Veal Soufflé, Mushroom Sauce
Baked Potatoes
*Fried Spanish Onions
Tomato Jelly Salad
Cheese Crackers
Sherry Spanish Cream

In 1914 May 12 was a Tuesday.

The soufflé is using up the leftovers from Sunday dinner.

It’s not clear to me if the cheese crackers are crackers with cheese on top, cheese baked in, or just crackers meant to be served with cheese.

I have interpreted the Sherry Spanish Cream to mean make Spanish Cream and for the vanilla or wine flavoring, use sherry.

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 17, St. Patrick’s Day

03-17

Cream 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!

Posted on by missminamurray

January 18

01-18
Caviare Canapés
Rump Beef Roast, Brown Gravy
Creamed Potatoes
Glazed Silver Skins
Lettuce and Radish Salad
Peanut Brown Bread Sandwiches
*Canton Cream
Raised Loaf Cake
Café Noir

In 1914 January 18 was a Sunday.

Silver skins are another name for pearl onions — small onions often creamed or pickled.

Canton ginger is ginger preserved in syrup. The Canton Cream  uses both the ginger and its syrup.

The Raised Loaf Cake is made with bread sponge, a mixture of yeast, liquid, and flour that’s allowed to ferment before the rest of the bread ingredients are added.

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 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!