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!

April 25

04-25*Cream of Spinach Soup
Crisp Crackers
Pan-Broiled Lamb Chops
Boiled Rice
Dandelions
Coffee Soufflé

In 1914 April 25 was a Saturday.

The Boiled Rice is attributed to “French Chef”. This is not the first time it’s come up and I’m curious to whom it refers.

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 28

03-28

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.

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 17

02-17
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?

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 14

02-14
Cream of Corn Soup
Crisp Crackers
Pan Broiled Lamb Chops
Canned Peas
Turkish Pilaf
*Custard Soufflé, Sabayon Sauce

In 1914 February 14 was a Saturday. Despite it being Valentine’s Day, it’s not a particularly romantic menu. The Boston Cooking School was fond of theme meals, including color themes. I thought this might have been a red or a pink menu, but nope, there’s really nothing that says “Valentine’s Day” here, unless you find canned peas romantic.

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!

January 25

01-25

Pimiento Soup
Marshmallow Fudge
Salted Almonds
Roast Quail, Rice Croquettes with Jelly
Brussels Sprouts
Lettuce Nests, *Alberta Mayonnaise
Toasted Crackers
Coffee Ice Cream
Swedish Rolled Wafers

In 1914 January 25 was a Sunday.

I have no idea what is going on with this menu. Dessert seems to come right after the soup course, but we also have dessert after the salad course. I guess I can see salted almonds as a crunchy accompaniment to soup, but marshmallow fudge?

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!