November 20

11-20

Potato Soup
Salmon Timbales, Rice Border
*Hollandaise Sauce
Creamed Peas
Chutney Salad
Cassava Bread
Dates Stuffed with Cream Cheese
Assorted Nuts
Café Noir

In 1914 November 20 was a Friday. And once again, fish.

Today is Scratch’s birthday! Since he was the one who started this whole project, we should definitely celebrate!

However, this is not the menu I would choose for him at all. There’s no real dessert! And several of the recipes are complete mysteries. I found a recipe for Chutney Salad Dressing, but not salad. There’s one for Mock Cassava Bread (made with white bread), but not the actual bread. Maybe we have the celebratory dinner in a couple of days…

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 3

11-03

Cream of Pea Soup
Croûtons
Beef Pie
*Escalloped Cabbage
Moulded Rice, Wine Sauce

In 1914 November 3 was a Tuesday.

I think the Moulded Rice is just that — hot rice pressed into a form. No recipe has appeared yet. I guess the addition of wine sauce makes it dessert.

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 8

10-08

Broiled Porterhouse Steak
Baked Sweet Potatoes
*Hominy and Horseradish Croquettes
Pear Salad
Cream Wafers
Steamed Rice with Raisins, Sherry Sauce

In 1914 October 8 was a Thursday.

I will presume the recipe for Steamed Rice with Raisins is the same as Steamed Rice with  Strawberry Sauce, except you add some raisins and don’t make the strawberry sauce.

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!

August 23

08-23

Iced Bouillon
Fricasseed Chicken, Curried Rice
String Beans
*Cucumber Jelly Salad
Brown Bread Sandwiches
Peach Ice Cream
Swedish Wafers

In 1914 August 23 was a Sunday.

I’m surprised that I haven’t been able to find a recipe for Peach Ice Cream.

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!

June 8

06-08
Turkish Soup
Pan Broiled Lamb Chops
Potatoes Paprika
Asparagus Mousselaine
*Steamed Rice, Strawberry Sauce

In 1914 June 8 was a Monday.

This is the fourth strawberry dessert of the month.

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!

May 25

05-25
*Chicken Hollandaise
Rice Timbales
Corn Salad
Toasted Fromage Rolls
Caramel Tapioca Cream
Devil’s Food Cake
Coffee

In 1914 May 25 was a Monday.

Chicken Hollandaise is made with cold chicken leftover from Sunday’s dinner.

I haven’t found the recipe yet for Caramel Tapioca Cream. I did find plain Tapioca Cream, which is where the link goes.

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!

May 22

05-22
*Cheese Canapés
Finnan Haddie, Caledonian Style
Turkish Pilaf
Lettuce, Mayonnaise
Strawberry Shortcake

In 1914 May 22 was a Friday.

Finnan Haddie is cold-smoked haddock. I can get it locally, so maybe I’ll try this recipe.

Fannie Farmer has recipes for Mayonnaise Dressing, but not just Mayonnaise, although Mayonnaise is mentioned in other recipes. I’m unclear if they are two different things or she just uses the two names interchangeably.

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!