November 19

11-19

Cream of Pea Soup
Imperial Sticks
Cold Sliced Lamb, Currant Mint Sauce
*Potato Timbales
Moulded Spinach
Lemon Pie

In 1914 November 19 was a Thursday. We’ve got leftover lamb from last night’s dinner.

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!

November 18

11-18

Chicken Cream Soup
Souffléd Crackers
Roast Lamb, Brown Gravy
Rice Croquettes, Currant Jelly
*Cauliflower, Huntington
Snow Pudding, Custard Sauce
Café Noir

In 1914 November 18 was a Wednesday. I’m not sure why, but Wednesdays tend to be a fancy dinner, not as fancy as Sundays, but more elaborate than most other days.

I couldn’t find a recipe for Chicken Cream Soup. Fannie Farmer says that cream soups are “made of vegetables or fish, with milk, and a small amount of cream and seasonings. Always thickened.”

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!

November 17

11-17

Cream of Lima Bean Soup
Radishes
Toasted Crackers
Scalloped Potatoes and Eggs
Stewed Tomatoes
Parker House Rolls
Fruit and Nut Salad, French Dressing
Wheat Wafers
*Baked Gingerbread with Apples

In 1914 November 17 was a Tuesday.

Scalloped Potatoes and Eggs is a bit of a mystery. There is a recipe for Escalloped Potatoes (“escalloped” and “scalloped” seem to have to used interchangeably), but I have no idea how the eggs were used.

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!

November 16

11-16

Tomato Soup
Croûtons
Savory Creamed Capon
Sweet Potato Border
Lettuce and Celery Salad
*Apple Fritters
Sabayon Sauce

In 1914 November 16 was a Monday. Sunday’s capon is served again. There’s no specific recipe, so I’m guessing we make Creamed Chicken using leftover capon.

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!

November 14

11-14

Cream of Cauliflower Soup
Broiled Sirloin Steak
Lyonnaise Potatoes
Baked Squash
*Peanut Salad
Butter Thins
Coffee

In 1914 November 14 was a Saturday.  No dessert? What’s going on?

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!

November 11

11-11

*Lobster Cocktail
Clear Mushroom Soup
Pulled Bread
Celery
Moulded Fish, Normandy Sauce
Dressed Cucumbers
Sweetbreads à la Root
Gumbo Squabs
Currant Jelly
Oak Hill Sweet Potatoes
Moulded Spinach on Artichoke Bottoms
Grape Fruit Jelly Salad
Svea Wafers
Parfait Armour
Nut Meringues
Café Noir

In 1914 November 11 was a Wednesday.

Oak Hill Sweet Potatoes are presumably Oak Hill Potatoes, made with sweet potatoes.

I believe Parfait Armour is a typo for Parfait Amour and that’s the recipe I’ve used.

Svea Wafers were some kind of commercial cracker, I think. I’m still looking for information.

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!

November 8

11-08

Chicken Consommé
Bread Sticks
Fillets of Halibut, Loomis
Cucumber Ribbons
Roast Duck
Hominy, Southern Style
*Orange Mint Salad
Coupe Hélène
Marguerites
Bent’s Water Crackers
Camembert
Café Noir

In 1914 November 8 was a Sunday.

No recipe for a Coupe Hélène, but there is one for Glacé Héléne, which is molded vanilla ice cream with a fruity cream center. Maybe this dessert is the ice cream served  in a coupe class, topped with fruit and whipped cream.

Bent cold water crackersI am so excited to see Bent’s Water Crackers on this menu! The G. H. Bent Company was in the next town over from me, In 1801 Josiah Bent began selling water crackers and hardtack. In fact, Bent was one of the top producers of hardtack for the Union Army. Water crackers were like common crackers, but a bit smaller or like oyster crackers, but bigger. Or so my research has shown. The bakery closed a few years ago, although one can still see the historic building.

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!

November 5

11-05

*Corn Bisque Soup
French Fried Potatoes
Baked Macaroni with Onions
Moulded Spinach with Egg Garnish
Steamed Graham Pudding, Hard Sauce
Café Noir

In 1914 November 5 was a Thursday.

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!

November 4

11-04

Mock Bisque Soup
Imperial Sticks
Baked Stuffed Fish
Julienne Potatoes
*Mock Hollandaise Sauce
Cole Slaw in Cabbage Shell
Apple Pie
Cheese Squares

In 1914 November 4 was a Wednesday.

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!

November 3

11-03

Cream of Pea Soup
Croûtons
Beef Pie
*Escalloped Cabbage
Moulded Rice, Wine Sauce

In 1914 November 3 was a Tuesday.

I think the Moulded Rice is just that — hot rice pressed into a form. No recipe has appeared yet. I guess the addition of wine sauce makes it dessert.

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!