April 13

04-13

In 1914 April 13 was a Monday. As usual, after an elaborate menu, all we have today is the recipe that wouldn’t fit on yesterday’s card.

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!

March 18

03-18
In 1914 March 18 was a Wednesday. As usual for the day after a special menu, we get the recipe for the day before and no menu for the day itself.

The Irish Iceberg is a renaming of “Icebergs” on page 437 of The Boston Cooking-School Cook Book. I’m not sure how well lemon and mint go together…
“Leaf green” is a food coloring. In her recipe for Crême de Menthe Ice, just above in the cook book, she specifically calls for Burnett’s. Joseph Burnett was a Boston chemist who developed a line of extracts, perfumes and other toiletries, and food colorings.

Crême de Menthe was invented in 1885 by chemist Émile Giffard in Angers, France. The original liqueur was clear. A couple of years later he developed the green version.

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!

February 23

02-23
In 1914 February 23 was a Monday. No menu today, just the featured recipe from yesterday that wouldn’t fit on the card. I figure we’re eating leftovers.

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!