Broiled Sword Fish
Baked Potatoes
Dandelions
Lettuce, Curry Dressing
*Orange Puffs, Orange Sauce
In 1914 May 1 was a Friday. And you know what I’m going to say — fish!
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!
Veal Cutlets, Brown Gravy
Savory Potatoes
*Creamed Mushrooms on Toast
Steamed Apple Pudding, Foamy Sauce
Café Noir
In 1914 April 27 was a Monday.
I made the Creamed Mushrooms on Toast. You can see the process and results here.
They were easy to make but rather bland.
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!
Appledore Soup
Croûtons
Hungarian Goulash
Potato Cubes
Celery in White Sauce
*Almond Pudding
In 1914 April 21 was a Tuesday.
Appledore Soup is just potato soup with ketchup stirred in.
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!
Corn Soup
Pop Corn Garnish
Cold Sliced Roast Veal
*Lyonnaise Potatoes
Dinner Rolls
Steamed Graham Pudding, Sherry Sauce
In 1914 April 20 was a Monday.
As is typical, we are having cold leftover meat from Sunday’s roast.
I like the pop corn garnish for the soup. It’s more fun than crackers!
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 Gumbo
Roast Stuffed Leg of Veal, Brown Gravy
Riced Potatoes
Tomato Fritters
French Fruit Salad
Wafer Crackers
Marshmallow Pudding
Devil’s Food Cake
In 1914 April 19 was a Sunday.
The French Fruit Salad is, as you might expect, a salad of fruit and nuts. What makes it French and a salad, rather than a dessert, is French dressing. I know you probably just thought of the creamy orange stuff, but at this time French dressing was a simple vinaigrette.
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!
Frozen Egg Nog in Egg Shells
Clear Mushroom Soup
Souffléd Crackers
Shad à la Delmonico
Cucumber Ribbons
Roast Capon, Brown Gravy
Sweet Potato Croquettes
Moulded Spinach
Dressed Lettuce
Cheese
Eggs
Toasterettes
*Easter Pudding
Mock Macaroons
Café Noir
In 1914 April 12 was Easter Sunday. As usual on Sunday there is an elaborate meal featuring a roast. There are also some special dishes for the holiday, like the Frozen Egg Nog in Egg Shells, and of course, the Easter Pudding.
For those expecting an Easter Ham, we have Roast Capon instead.
I am curious about the eggs on the sixth line of the menu. Here it clearly looks like there are four items: Dressed Lettuce, Cheese, Eggs, Toasterettes. However, one of the Easter Menus in What to Have for Dinner has a recipe for Cheese Eggs. Maybe it’s a spacing error on the card.
The recipe for Cheese Eggs seems to contain an error. It calls for beaten egg whites, but they’re not in the ingredient list.
The Mock Macaroons remain a mystery for now.
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
Croûtons
Baked Finnan Haddie
Creamed Potato Cubes
Lettuce and Radish Salad
*Sally’s Bread Pudding, Fruit Sauce
In 1914 April 10 was a Friday. More fish!
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!
Cream of Pea Soup
Crisp Crackers
Boiled[sic] Beef Steak, Oyster Blanket
Maître d’Hôtel Potatoes
Buttered Parsnips
*Rhubarb Tapioca Pudding
In 1914 April 6 was a Monday.
I believe that the “Boiled Beef Steak” is a typo and ought to be “Broiled”.
As it turns out, today is my father’s birthday and we also had steak with an oyster blanket on my birthday in February. Just funny how that worked 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!
*Oyster Stew
Oyster Crackers
Baked Shad
Maître d’Hôtel Potatoes
Beet Greens
Snow Pudding, Custard Sauce
In 1914 April 3 was a Friday. Guess what? Fish!
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!
Turkish Soup
Fricassee of Lamb, Brown Gravy
Mashed Potatoes
Corn Soufflé
Celery Salad
Cheese Straws
Cottage Pudding
*Hot Chocolate Sauce
In 1914 April 2 was a Thursday.
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 