November 27

11-27

In 1914 November 27 was a Friday.

I guess we’re all eating Thanksgiving leftovers today.

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!

November 12

11-12

In 1914 November 12 was a Thursday.

Since we had an elaborate menu yesterday, all we get today is the featured recipe. Presumably we’re eating leftovers from last night’s formal dinner.

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!

October 15

10-15

In 1914 October 15 was a Thursday.

No menu today, just yesterday’s recipe. Presumably we are eating leftovers from the night before because no one wants to cook after all that.

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!

July 5

07-05
In 1914 July 5 was a Sunday.

I didn’t expect a fruit punch recipe to start with tea, but I wasn’t surprised to see ginger ale. It’s been a common ingredient in punch for most of the twentieth century. But what is Lithia water?

It’s a mineral water that contains lithium salts. It was very popular in the late 19th and early 20th centuries for its supposed health benefits. Naturally-occurring lithia springs were found in Saratoga Springs, NY (home of Saratoga Chips!), Ashland, Oregon, and,  not surprisingly, Lithia Springs, Georgia. However, not all Lithia water on the market came from lithia springs, but had the lithium salts added during bottling. Lithia Springs still sells the water, as they have since 1888.

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!

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!