*Veronique Soup
Souffléd Crackers
Fried Chicken
Escalloped Tomatoes
Riced Potatoes
Lettuce Nests, Russian Dressing
Rhubarb Pie
In 1914 April 8 was a Wednesday.
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Julienne Soup
*Hot Roast Ham, Cider Sauce
Boiled Potatoes
Spinach, Egg Garnish
Ivory Cream
Café Noir
In 1914 April 7 was a Tuesday.
Ivory Cream is whipped cream, stabilized with gelatin and flavored with Madeira. A delicate dessert for a hearty dinner of ham and potatoes.
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 Pea Soup
Crisp Crackers
Boiled[sic] Beef Steak, Oyster Blanket
Maître d’Hôtel Potatoes
Buttered Parsnips
*Rhubarb Tapioca Pudding
In 1914 April 6 was a Monday.
I believe that the “Boiled Beef Steak” is a typo and ought to be “Broiled”.
As it turns out, today is my father’s birthday and we also had steak with an oyster blanket on my birthday in February. Just funny how that worked out.
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!
Spinach Soup
Toasted Crackers
Broiled Sirloin Steak
Sautéd Bananas
Escalloped Potatoes
Lettuce, *Tabasco Dressing
Water Thins
Coffee Soufflé
In 1914 April 4 was a Saturday.
Water Thins are a kind of cracker. I haven’t found a specific brand yet that Fannie Farmer recommended.
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
Fricassee of Lamb, Brown Gravy
Mashed Potatoes
Corn Soufflé
Celery Salad
Cheese Straws
Cottage Pudding
*Hot Chocolate Sauce
In 1914 April 2 was a Thursday.
Before I could try the Hot Chocolate Sauce, I had to make its companion, Cottage Pudding.
And once I had some Cottage Pudding, I could make Hot Chocolate Sauce to serve with it.
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!
Mock Bisque Soup
Croûtons
*Finnan Haddie, Caledonian Style
Dinner Rolls
Dressed Lettuce, Chiffonade
Lemon Meringue Pie
Cheese Squares
In 1914 April 1 was a Wednesday. The only April fooling I see on this menu is the Mock Bisque Soup. Probably a coincidence.
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!
Lamb Broth with Rice
Creamed Salt Codfish
Baked Potatoes, Hotel Style
Harvard Beets
*Cracker Plum Pudding, Brandy Sauce
In 1914 March 30 was a Monday. Sunday’s leg of lamb has become today’s soup.
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!
Consommé
Souffléd Crackers
Roast Leg of Lamb
*Currant Jelly Sauce
Mashed Sweet Potatoes
Croustades of Spinach
Tomato Jelly Salad
Cheese Sandwiches
Caramel Ice Cream
In 1914 March 29 was a Sunday.
I can’t find a recipe for Croustades of Spinach. Fannie Farmer says that “Cubes of stale bread, from which centres are removed, are fried in deep fat and called croûstades”. Presumably, for this dish, they would be filled with cooked spinach.
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!
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.
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!
Vegetable Soup
*Swedish Baked Halibut
Julienne Potatoes
Macaroni au Gratin
Radishes
Rhubarb Pie
Cream Cheese
In 1914 March 27 was a Friday. You guessed it — fish!
I haven’t found a recipe for Macaroni au Gratin. My guess is that is would be very similar to Baked Macaroni.
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 