Salt Codfish
Pork Scraps
Boiled Potatoes
Drawn Butter Sauce
Sugared Beets
*Fruit Salad
Unsweetened Wafer Crackers
Raspberry Washington Pie
In 1914 March 7 was a Saturday.
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Celery Soup
Boiled Fowl, Béchamel Sauce
*Glazed Sweet Potatoes
Buttered Carrots
Cottage Pudding, Hot Chocolate Sauce
In 1914 February 28 was a Saturday.
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!
Pork Chops
Escalloped Tomatoes
Baked Sweet Potatoes
Lettuce and Radish Salad
Butter Thins
*Steamed Ginger Pudding, Vanilla Sauce
Café Noir
In 1914 February 21 was a Saturday.
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!
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.
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!
Julienne Soup
Souffléd Crackers
Salt Codfish Balls
Cole Slaw
*Boston Brown Bread
Charlotte Russe
In 1914 February 7 was a Saturday.
I tried making Boston Brown Bread!
It’s not the usual cylinder, because I didn’t have a brown bread mold, nor any of the other traditional items for shaping – a melon mold, a one-pound baking powder can, a five-pound lard can, or even the modern coffee can. I really need to up my mold game. That’s what the bread looks like when steamed in a pudding basin.
You can see the process and a taste test in the video below.
It’s a bit different from the kind you can get in a can.
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!
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!
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!
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!
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!
*Turkish Soup
Toasted Triangles
Chicken Fricassee
Riced Potatoes
Stuffed Egg Plant
Fruit Salad
Vanilla Wafers
Assorted Nuts
Raisins
In 1914 January 10 was a Saturday.
There are recipes for fruit salads served as salads and fruits salads served as desserts. I’m assuming this one is a dessert fruit salad as it’s positioned opposite the vanilla wafers.
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 in my quest for greater historical accuracy in my culinary adventures. Thank you so much!
Corn Soup
Pop Corn Garnish
*Mock Sausages
Fried Apple Rings
Potatoes au Gratin
Dressed Lettuce, Chiffonade
Moulded Snow, Chocolate Sauce
In 1914 January 3 was a Saturday.
For the Fried Apple Rings perhaps follow the instructions for Pork Chops with Fried Apples and make them into rings. Although I’m not sure what to use for the fat.
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 