Steamed Halibut, Egg Sauce
Delmonico Potatoes
Harvard Beets
Dressed Lettuce
Cheese Squares
*Lemon Pie
In 1914 May 29 was a Friday. And fish…
There’s no recipe for steaming fish, other than cook it over boiling water.
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
Crisp Crackers
Curried Vegetables
*Napoli Spaghetti
Dressed Lettuce
Charlotte Russe8
In 1914 May 21 was a Thursday.
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!
Beef Stew with Dumplings
Allerton Salad
Brown Bread Sandwiches
*Peach Tapioca, Whipped Cream
Café Noir
In 1914 May 19 was a Tuesday.
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!
Dinner Soup
Imperial Sticks
Roast Leg of Lamb, Mint Sauce
Franconia Potatoes
Glazed Carrots with Peas
Lettuce Chiffonade
Water Thins
*Pineapple Marquise
Nut Wafers
In 1914 May 17 was a Sunday.
No recipe for the Lettuce Chiffonade. A chiffonade is leafy vegetables cut into thin ribbons. I suspect this salad would be dressed with the ubiquitous French Dressing.
For Nut Wafers, I found a recipe for Almond Wafers which says you can substitute other nuts for the almonds, so I guess, go nuts with your favorite.
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!
Roasted Hamburg Steak
Baked Potatoes
*Quick Dinner Biscuits
Lettuce and String Bean Salad
Cheese Sandwiches
Coffee Soufflé
In 1914 May 16 was a Saturday.
Gem pans are like muffin tins, but shallower. They’re made of cast iron and the compartments have spaces between for more even heat circulation. The design was patented by Nathaniel Waterman of Boston in 1859.
I found my very own gem pan and made Quick Dinner Biscuits!
They really are quick and tasty too.
Notes on substitutions:
If you don’t want to use lard, you can use vegetable shortening. They two fats have a similar consistency and neutral flavor. Butter will add its own distinctive flavor (which may not be a bad thing), and unless it’s been softened, will take longer to work into the dry ingredients, which might change the texture. It will probably change the texture of the biscuits anyway.
If you don’t have pastry flour (or cake flour), use all-purpose, but be aware that the biscuits will not be as tender.
A decent substitute for a gem pan would be a cast-iron skillet. I think cast-iron muffin pans are too deep to bake the same way and an aluminum baking sheet doesn’t hold heat the same way. Perhaps some experimentation is required!
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!
Veal Soufflé, Mushroom Sauce
Baked Potatoes
*Fried Spanish Onions
Tomato Jelly Salad
Cheese Crackers
Sherry Spanish Cream
In 1914 May 12 was a Tuesday.
The soufflé is using up the leftovers from Sunday dinner.
It’s not clear to me if the cheese crackers are crackers with cheese on top, cheese baked in, or just crackers meant to be served with cheese.
I have interpreted the Sherry Spanish Cream to mean make Spanish Cream and for the vanilla or wine flavoring, use sherry.
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!
Veal Cutlets, Brown Gravy
Beet Greens
Riced Potatoes
*Lettuce and Pimiento Salad
Brown Bread Sandwiches
Macedoine Jelly
In 1914 May 2 was a Saturday.
Macedoine Jelly is one of those mystery recipes that I can’t find. I’m guessing that it’s bits of fruit in gelatin.
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!
Broiled Sword Fish
Baked Potatoes
Dandelions
Lettuce, Curry Dressing
*Orange Puffs, Orange Sauce
In 1914 May 1 was a Friday. And you know what I’m going to say — fish!
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!
Broiled Shad
Baked Potatoes
Dandelions
Lettuce and String Bean Salad
Toasted Cheese Sandwiches
Pistachio Ice Cream, *Claret Sauce
In 1914 April 28 was a Tuesday.
We saw a savory Claret Sauce served with liver on April 14 and now we have a sweet one to top ice cream.
The Pistachio Ice Cream is a little surprising — there is not a single pistachio in it! It’s just vanilla ice cream with the addition of almond extract and leaf green food coloring. There’s a Pistachio Ice Cream with Peaches coming up in May, which I thought about linking to instead, but there’s no mention of peaches here. That one is made with junket tablets (rennet), instead of a custard, but it also contains no actual nuts, just the same extracts and green food coloring.
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!
Southdown Soup
Radishes
Olives
Larded Fillet of Beef
Potato Cubes
Vegetable Macedoine
Lettuce and Celery Salad
Graham Sandwiches
Chocolate Ice Cream, *Marshmallow Sauce
In 1914 April 26 was a Sunday.
I made the Marshmallow Sauce and served it over ice cream generously provided by the Lazy Bear Creamery.
The sauce was simple to make, but a bit lacking in marshmallow flavor.
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 