November 26, Thanksgiving Dinner

11-26

Puritan Soup
Browned Soup Rings
Roast Stuffed Turkey, Giblet Gravy
Cranberry Sauce
Riced Potatoes
Mashed Turnips
Onions in Cream
Apple and Celery Salad
Browned Crackers
Mince Pie
Pumpkin Pie
*New England Plum Pudding
Hard and Wine Sauce
Assorted Nuts
Fruit
After Dinner Mints
Café Noir

In 1914 November 26 was a Thursday. Obviously.

Puritan Soup remains a mystery….

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 22

11-22

Dinner Soup
Cheese Croûtons
*Pigeon Pie
Mashed Potatoes
Brussels Sprouts with Celery
Lettuce Nests, Russian Dressing
Caramel Custard, Caramel Sauce

In 1914 November 22 was a Sunday.

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 20

11-20

Potato Soup
Salmon Timbales, Rice Border
*Hollandaise Sauce
Creamed Peas
Chutney Salad
Cassava Bread
Dates Stuffed with Cream Cheese
Assorted Nuts
Café Noir

In 1914 November 20 was a Friday. And once again, fish.

Today is Scratch’s birthday! Since he was the one who started this whole project, we should definitely celebrate!

However, this is not the menu I would choose for him at all. There’s no real dessert! And several of the recipes are complete mysteries. I found a recipe for Chutney Salad Dressing, but not salad. There’s one for Mock Cassava Bread (made with white bread), but not the actual bread. Maybe we have the celebratory dinner in a couple of days…

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 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!