Posted on by missminamurray

February 9

02-09
Appledore Soup
Toasted Crackers
Cold Sliced Roast Chicken
Cranberry Jelly
*Curried Vegetables
Bread and Butter Pudding
Floradora Sauce

In 1914 February 9 was a Monday.

We’re having leftover chicken from Sunday dinner!

Floradora Sauce is most likely named after the incredibly popular musical comedy, Florodora, which featured a chorus of beautiful Florodora Girls, including Evelyn Nesbit.

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

February 8

02-08

Clam Soup
Toasted Johnny Cake
Stuffed Olives
Radishes
Roast Chicken, Brown Gravy
Paprika Potatoes
*Corn Croquettes
Manhattan Pudding
Devil’s Food Cake
Crackers
Cheese
Café Noir

In 1914 February 8 was a Sunday.

I haven’t found a recipe for Johnny Cake yet, but it’s like a corn cake.

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

February 6

02-06
Fish Chowder
Pickles
Beefsteak Pie
Pastry Triangles
Paprika Potato Cubes
Dressed Lettuce
*Squash Pudding
Café Noir

In 1914 February 6 was a Friday.

Unlike Fridays in January, we do not only have fish on the menu, we’ve got beef as well.

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

February 4, Vegetable Menu

02-04
French Fried Potatoes
*Corn Soufflé
Spinach à la Béchamel
Dressed Lettuce with Pimiento Ribbons
Baked Indian Pudding
Wafer Crackers
Cream Cheese
Café Noir

In 1914 February 4 was a Wednesday.

An all-vegetable meal must have been so unusual that it got its own special day.

Wafer Crackers were whole wheat crackers made by the Johnson Educator Food Company in Boston.

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

February 2

02-02

Mock Bisque Soup
Imperial Sticks
Cold Sliced Roast Beef
Dinner Rolls
*German Potato Salad
Apple Tapioca Pudding

In 1914 February 2 was a Monday.

We’re serving the leftover beef from Sunday’s dinner. Any leftover boiled potatoes go into the salad. Imperial sticks are made from stale bread. Very economical!

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 22

01-22
Creamed Cauliflower Soup
Crisp Crackers
Ox Joints en Casserole
Dressed Lettuce
*Keswick Pudding
Marguerites

In 1914 January 22 was a Thursday.

Keswick is a market town in the Lake District in England, associated with a number of poets. Maybe that’s why the pudding is named after it.

The Marguerites may be left over from the formal dinner on the 20th.

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 19

01-19
French Tomato Soup
Duchess Crusts
Cold Sliced Roast Beef
*Potato Salad
Dinner Rolls
Steamed Fruit Pudding, Brandy Sauce

In 1914 January 19 was a Monday.

We’re having the leftover beef from last night as simple cold meat. Very thrifty!
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 6

Celery Soup
Turkey Soufflé
Brussels Sprouts
*Deerfoot Potatoes
Steamed Cranberry Pudding
Creamy Sauce
Café Noir

In 1914 January 6 was a Tuesday.

The Turkey Soufflé is probably meant to use up the leftovers from the roast turkey on the 4th. I have not yet found a specific recipe for it, but presumably one could make Chicken Soufflé and substitute turkey.

Why Deerfoot Potatoes? Because the best sausages came from Deerfoot Farms in Southborough, Massachusetts! According to an ad in the New York Times in January 1914 they are “Made of the tender meat of dairy fed young porkers, daintily seasoned with selected spices.” Fannie Farmer frequently uses specific, and often local, brands in her recipes. 

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 in my quest for greater historical accuracy in my culinary adventures. Thank you so much!

Posted on by missminamurray

January 2

01-02

Baked Stuffed Haddock, Egg Sauce
Julienne Potatoes
Moulded Spinach
*Tomato and Celery Salad
Cheese Wafers
Steamed Graham Pudding, Foamy Sauce

In 1914 January 2 was a Friday. The main dish is fish, not a surprise in New England where fish was abundant. Let’s see if fish on Friday becomes a trend

The Cheese Wafers are made with zephyrettes — a brand of cracker made by the National Biscuit Company (formerly the Kennedy Biscuit Company in Cambridge, MA). Any light, crisp cracker should do.

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!