Mock Bouillon
Lamb á la Breck
*Pimiento Potatoes
Dinner Rolls
Sterling Fruit Pudding, Sherry Sauce
Café Noir
In 1914 March 3 was a Tuesday.
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Celery Soup
Boiled Fowl, Béchamel Sauce
*Glazed Sweet Potatoes
Buttered Carrots
Cottage Pudding, Hot Chocolate Sauce
In 1914 February 28 was a Saturday.
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!
*Oysters Louisiane
Pot Roast with Dumplings
Dressed Lettuce, Russian Style
Canton Sponge
Cream Sauce
In 1914 February 26 was a Thursday.
We’ve had Dressed Lettuce often as a salad, but how to serve it “Russian Style” remains a mystery for now. Maybe it’s served with Russian Dressing instead of French.
The dessert, a steamed pudding made with preserved ginger in syrup, and its sauce are listed a separate items instead of the usual format of “Canton Sponge, Cream Sauce”. A design choice for the card or an indication how it should be served?
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!
Oyster Cocktails
Pimiento Consommé
Bread Sticks
Maryland Chicken
Hominy, Virginia Style
Corn à la Southern
Huntington Salad
Brown Bread Sandwiches
*Frozen Pudding
Sponge Cakes
Toasted Crackers
Cheese
Café Noir
In 1914 February 22 was a Sunday. It’s also a holiday, so we have a special, elaborate menu today in honor of the first president.
As Washington was a son of Virginia, the menu skews southern. Or, at least, a New England version of southern cooking… We get a very Bostonian salad and sandwich.
Hominy, Virginia Style might be the same as Hominy, Southern Style.
It’s interesting that there’s no cherry pie, a staple of mid-century Washington’s Birthday menus. Instead we get frozen pudding, but we’ll have to wait until tomorrow for the recipe.
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!
Pork Chops
Escalloped Tomatoes
Baked Sweet Potatoes
Lettuce and Radish Salad
Butter Thins
*Steamed Ginger Pudding, Vanilla Sauce
Café Noir
In 1914 February 21 was a Saturday.
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!
Cream of Pea Soup
Crisp Crackers
Boiled Mutton
Caper Sauce
Mashed Sweet Potatoes
*Parched Rice, Tomato Sauce
French Fruit Pudding, Wine Sauce
In 1914 February 17 was a Tuesday.
The French Fruit Pudding is attributed to Mrs. Carrie M. Dearborn. She was the principal of The Boston Cooking School when Fannie Farmer was a student. Miss Farmer became her assistance principal in 1889 and succeeded her as principal after Mrs. Dearborn’s death in 1891. But what makes this fruit pudding French?
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!
Clam Bisque
Toasted Crackers
*Smothered Round Steak
Riced Potatoes
Mashed Turnips
Snow Pudding, Custard Sauce
In 1914 February 12 was a Thursday.
Round steak is relatively tough and lean, which is why it’s seared in pork fat and then simmered.
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 