Posted on by missminamurray

February 3

02-03

*Fried Salt Pork, Country Style
Buttered Beets
Radishes
Grape Fruit Salad, French Dressing
Cheese Wafers
Spanish Cream

In 1914 February 3 was a Tuesday.

What makes the cream Spanish? I’m still looking for answers.

I tried the Fried Salt Pork! Mostly because some folks were asking about it and I happened to have some leftover salt pork in the freezer from making Miss Daniel’s Meat Loaf.

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!

Posted on by missminamurray

February 2

02-02

Mock Bisque Soup
Imperial Sticks
Cold Sliced Roast Beef
Dinner Rolls
*German Potato Salad
Apple Tapioca Pudding

In 1914 February 2 was a Monday.

We’re serving the leftover beef from Sunday’s dinner. Any leftover boiled potatoes go into the salad. Imperial sticks are made from stale bread. Very economical!

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!

Posted on by missminamurray

February 1


02-01

Duchess Soup
Bread Sticks
Roast Tip of Sirloin, Brown Gravy
Yorkshire Pudding
Franconia Potatoes
Creamed Cauliflower
Celery and Nut Salad
Brown Bread Sandwiches
Coffee Ice Cream
*Mock Angel Cake

In 1914  February 1 was a Sunday.

As long as you’re boiling potatoes for Franconia Potatoes, boil enough for the German Potato Salad tomorrow.

It’s a Mock Angel Cake because it only uses 2 egg whites; an actual Angel Cake needs 8.

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!

Posted on by missminamurray

January 31

01-31
Chicken Soup
Souffléd Crackers
Fried Scallops
Shadow Potatoes
Celery Salad
*Baked Bananas, Currant Jelly Sauce

In 1914 January 31 was a Saturday.

The intriguingly named Shadow Potatoes, also called Saratoga Chips, are thinly-sliced, deep-fried potatoes, that is, potato chips!

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!

Posted on by missminamurray

January 28

01-28
Salt Codfish, Pork Scraps, Drawn Butter
Baked Potatoes
Boiled Beets
Lettuce Nests, *Martinique French Dressing
Baked Apple Dumplings, Wine Sauce
Café Noir

In 1914 January 28 was a Wednesday.

I have yet to find a recipe for just Salt Codfish. Pork Scraps, also known as cracklings, are the crunchy bits of pork left over after lard has been rendered.

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!

Posted on by missminamurray

January 27

01-27

*Roast Hamburg Steak
Potato Balls
Glazed Carrots
Endive Salad
Butter Thins
Jellied Walnuts
Chocolate Wafers

.In 1914 January 27 was a Tuesday.

Roast Hamburg Steak is basically meatloaf.

Butter Thins were a brand of cracker made by the Johnson Educator Biscuit Company, a cracker company in Boston.

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!

Posted on by missminamurray

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!

Posted on by missminamurray

January 24

01-24

Hot Boiled Corned Beef
Boiled Potatoes
Smothered Cabbage
Mashed Turnips
Grape Fruit Salad
Wafer Crackers
*Coffee Sponge
Café Noir

In 1914 January 24 was a Saturday.

Corn beef and cabbage — a classic!

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!

Posted on by missminamurray

January 23

01-23
Chicken Soup with Rice
Baked Halibut, Hollandaise Sauce
Shredded Potatoes
Cabbage and Celery Salad
*Escalloped Apples

In 1914 January 23 was a Friday. Guess what? Fish again!

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!

Posted on by missminamurray

January 22

01-22
Creamed Cauliflower Soup
Crisp Crackers
Ox Joints en Casserole
Dressed Lettuce
*Keswick Pudding
Marguerites

In 1914 January 22 was a Thursday.

Keswick is a market town in the Lake District in England, associated with a number of poets. Maybe that’s why the pudding is named after it.

The Marguerites may be left over from the formal dinner on the 20th.

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!