Lamb Broth with Rice
Creamed Salt Codfish
Baked Potatoes, Hotel Style
Harvard Beets
*Cracker Plum Pudding, Brandy Sauce
In 1914 March 30 was a Monday. Sunday’s leg of lamb has become today’s soup.
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Emergency Soup
*Barbecued Ham
Potato Forms
Lettuce Nests, French Dressing
Cream of Rice Pudding
In 1914 March 28 was a Saturday.
A couple of mystery dishes today. I have yet to find recipes for Potato Forms or Cream of Rice Pudding.
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!
Julienne Soup
Cold Sliced Turkey
Dinner Rolls
*Norfolk Oysters
Pineapple and Celery Salad
Cheese Fingers
Harvard Pudding, Foamy Sauce
In 1914 March 23 was a Monday. We’re having leftover turkey from Sunday’s dinner.
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!
Pea Soup
Crisp Crackers
Cold Sliced Veal
Escalloped Potatoes
Stewed Tomatoes
*Lettuce, Columbia French Dressing
Rebecca Pudding, Chocolate Sauce
In 1914 March 16 was a Monday.
As usual on Monday, we’re having cold leftovers from Sunday’s roast.
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!
*Sardine Cocktails
Roast Stuffed Leg of Veal
Savory Potatoes
Egg Plant à la Turque
Chiccory and Celery Salad
Montrose Pudding
Peanut Wafers
Wheat Wafers
Cheese
Café Noir
In 1914 March 15 was a Sunday.
Despite being called a pudding, Montrose pudding is actually a molded, frozen dessert with a very specific garnish.
I think the Wheat Wafers are probably Educator Wafers, a whole wheat cracker made in Boston.
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!
French Fried Potatoes
Corn Oysters
*Turnips, New York Style
Lettuce and Celery Salad
Salted Wafers
Newton Tapioca
Crackers
Cheese
Café Noir
In 1914 March 12 was a Thursday.
I’m guessing Newton Pudding was named after the Massachusetts town of Newton, also the namesake of Fig Newtons (first produced in 1891).
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 Smelts
*Huntington Cole Slaw
Pan-broiled Lamb Chops
Parisian Potatoes
Creamed Carrots
Honeycomb Pudding, Creamy Sauce
In 1914 March 11 was a Wednesday.
The recipe for Fried Smelts includes an unusual garnish alongside the expected parsley and lemon — fried gelatin. This was made with sheets of gelatin quickly fried until it turned white.
The Huntingtons were a prominent New England family and Ralph Huntington was involved with filling in the Back Bay. Fannie Farmer’s cooking school (after she left the Boston Cooking School) was located at 30 Huntington Avenue, which was named for him.
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!
Scallop Cocktail
Cold Roast Beef à la Shapleigh
Potato Croquettes
Dinner Rolls
Fig Pudding, Wine Sauce
Crackers
Cheese
Café Noir
In 1914 March 9 was a Monday.
We’re having leftover roast beef from Sunday’s menu. Shapleigh is a town in Maine, but I don’t know why (or if) the roast beef dish is named after it.
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 Consommé
Imperial Sticks
Celery
Salted Almonds
Roast Ribs of Beef, Yorkshire Pudding
Franconia Sweet Potatoes
*Brussels Sprouts with Chestnuts
Lettuce and Pimiento Salad
Wheat Crispies
Charlotte Russe
In 1914 March 8 was a Sunday.
I’ve decided to start adding links to commercial products, when I can get information about them, like Wheat Crispies, a brand of cracker made in Boston and endorsed by Fannie Farmer.
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!
Vegetable Soup
French Fried Potatoes
Escalloped Corn
Moulded Spinach, Egg Garnish
Dressed Lettuce
*Ginger Pudding, Foamy Sauce
In 1914 March 5 was a Thursday.
Another Vegetable Dinner! I thought the first one was the only one. I wonder if we’ll get more over the course of the year. It’s also pretty similar to the menu we had a week ago on February 25.
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 