Mutton Broth
Broiled Beefsteak
Escalloped Potatoes
Sautéd Bananas
Lettuce and Celery Salad
*Chocolate Sponge
In 1914 March 2 was a Monday.
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!
Fried Cod
Pork Scraps
Boiled Beets
Potatoes au Gratin
*Fruit and Nut Salad
Graham Sandwiches
Prune Whip, Custard Sauce
In 1914 February 27 was a Friday. Fish again!
Fried Cod and Pork Scraps are two separate items, but served together.
Graham bread is whole wheat bread, but made with flour containing all three parts of the wheat kernel, coarsely ground and unbolted. It’s named after Sylvester Graham, a New England minister who promoted vegetarianism, temperance, and whole grain bread. I’m guessing the Graham Sandwiches are small bread and butter sandwiches to accompany the salad, but I don’t know for sure.
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!
Clam Bisque
*French Fried Potatoes
Baked Macaroni, Tomato Sauce
Moulded Spinach, Egg Garnish
Dressed Lettuce
Cheese Croquettes
Saltines
Apple Pie
Coffee
In 1914 February 25 was a Wednesday. It’s also Ash Wednesday, which may be why it’s a meatless menu.
For a simple dish, that macaroni involves consulting a number of recipes. You’re supposed to cook it like Baked Macaroni, but with tomato sauce. The Baked Macaroni recipe tells you to start with Macaroni with White Sauce. Going to that recipe sends you to Boiled Macaroni.
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!
*Crab Meat Timbales
Boiled Ham
Mashed Potatoes
Dinner Rolls
Snow Pudding, Custard Sauce
Assorted Nuts
In 1914 February 24 was a Tuesday. It’s also Shrove Tuesday (aka Mardi Gras aka the last day before Lent), but I don’t see that reflected in the menu.
Timbales are deep-fried pastry shells made by dipping a heated form (a timbale iron) in batter and then in hot fat. The resultant timbale cases are filled, in this case with creamed crab and mushrooms. One can still get timbale (and rosette) irons from Nordic Ware*. (And perhaps some day I shall…)
*I have no affiliation with Nordic Ware other than being a satisfied user of their bakeware.
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!
*Fillets of Halibut, Haddon
Shredded Potatoes
Beefsteak Pie
Irish Moss Blanc Mange, Banana Slices
In 1914 February 20 was a Friday. We’ve got fish again! But we’ve also got beefsteak pie, probably made from yesterday’s leftovers.
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!
St. Germain Soup
Beefsteak with Oyster Blanket
Spinach
Stuffed Potatoes
*Frangipan Cream Pie
Coffee
In 1914 February 19 was a Thursday.
It’s my birthday! As a special treat for you all, I cooked today’s featured recipe, Frangipan Cream Pie.
It’s three layers of pie crust with a custardy filling in between.
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!
Baked Stuffed Haddock, Hollandaise Sauce
Julienne Potatoes
Dinner Rolls
*Cole Slaw
Macedoine Jelly
Toasted Crackers
Pimiento Cheese
Café Noir
In 1914 February 18 was a Wednesday.
I haven’t found a recipe for Macedoine Jelly. I think it’s a dessert, although the Boston Cooking-School Cook Book glossary defines Macédoine as A mixture of several kinds of vegetables. A New Book of Cookery has a recipe for Macedoine of Fruit, in which the fruit is suspended in gelatin.
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!
Potato Soup
Cold Sliced Roast Turkey
Hot Brown Gravy
Cranberry Mould
*Escalloped Potatoes
Corn Fritters
Honeycomb Pudding, Creamy Sauce
In 1914 February 16 was a Monday.
As frequently happens on Monday, we are eating Sunday leftovers. I like how it specifies that the turkey is cold, but the gravy is hot.
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!
*Italian Canapés
Roast Turkey, New England Stuffing
Franconia Potatoes
Mashed Squash
Creamed Celery
Pineapple Coupe
Marguerites
Café Noir
In 1914 February 15 was a Sunday.
We get two desserts today — Pineapple Coupe is a fruit cup with ice cream and a very precise garnish. Marguerites could be one of two kinds of gooey little treats.
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!
Raw Oysters
Oyster Crackers
Creamed Salt Codfish
Baked Potatoes
Boston Brown Bread
Dressed Lettuce with Pimiento Ribbons
*Wine Jelly
Chocolate Cake
In 1914 February 13 was a Friday. We’ve got fish again!
I made the Wine Jelly! See how it turned out…
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 