November 13

11-13

Broiled Halibut, Egg Sauce
Steamed Potatoes
Mashed Turnips
Dressed Lettuce
Graham Sandwiches
*Wellington Cheese Croquettes
Mince Pie
Coffee

In 1914 November 13 was a Friday. Fish again!

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!

November 5

11-05

*Corn Bisque Soup
French Fried Potatoes
Baked Macaroni with Onions
Moulded Spinach with Egg Garnish
Steamed Graham Pudding, Hard Sauce
Café Noir

In 1914 November 5 was a Thursday.

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!

November 4

11-04

Mock Bisque Soup
Imperial Sticks
Baked Stuffed Fish
Julienne Potatoes
*Mock Hollandaise Sauce
Cole Slaw in Cabbage Shell
Apple Pie
Cheese Squares

In 1914 November 4 was a Wednesday.

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!

November 1

11-01

Grape Fruit Coupe
Roast Ribs of Beef
*Yorkshire Pudding
Franconia Potatoes
Mashed Turnips
Crême au Fruit
Sponge Drops
Toasted Crackers
Cheese
Café Noir

In 1914 November 1 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!

October 30

10-30

Creamed Salt Codfish
Baked Potatoes
Buttered Beets
Boston Brown Bread
Celery Salad
Baronettes
*Steamed Apple Pudding, Vanilla Sauce

In 1914 October 30 was a Friday.  Not just fish, salt codfish. With potatoes and brown bread, how New England can you get?

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!

October 29

10-29

Oyster Stew
Oyster Crackers
Sliced Ham
Stuffed Baked Potatoes
Tomato Soufflé
*Cream Pie
Coffee

In 1914 October 29 was a Thursday. Not many existing recipes for this menu.

The Cream Pie is very similar in its construction to Frangipan Cream Pie.

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!

October 27

10-27

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.

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!

October 23

10-23

Kornlet Soup
Fried Fillets of Flounder
Shadow Potatoes
Creamed Cauliflower
Dressed Lettuce
*Horseradish Sandwiches
Sterling Fruit Pudding, Wine Sauce

In 1914 October 23 was a Friday.

Kornlet ad 1907Kornlet was “a canned extract of green corn”, according to their patent application. It sounds like a can of evaporated milk, only corn-flavored. The Haserot Canneries took the pulp and milk of the corn, discarding the hull, and then cooked it down until it was concentrated.

It sounds like it would make an easy soup, and there’s a recipe in the 1907 ad to the right. However, since Fannie Farmer’s recipe above calls for the canned kornlet to be cooked in water and then rubbed through a sieve, I would expect something a little more substantial, like actual corn kernels.

This has nothing to do with Kornlet, or even food at all, but I think it’s cool, nonetheless. The Haserot family plot in Cleveland is marked with the statue of an angel who appears to be weeping black tears.

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!