Tomato Soup
Imperial Sticks
Spanish Potatoes
Boiled Spinach
*Cheese Pudding
Orange Jelly
Raised Loaf Cake
In 1914 December 24 was a Thursday.
It’s Christmas Eve and we have a meatless meal!
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Breaded Lamb Chops, Tomato Sauce
Baked Sweet Potatoes
Waldorf Salad
Moulded Spinach
Wheat Crispies
Canned Peaches
*Raised Loaf Cake
In 1914 November 23 was a Monday.
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
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.
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!
*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.
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!
*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.
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 Chops, *Onion Puree
Potatoes au Gratin
String Beans
Moulded Spinach Salad
Currant Tartlets
In 1914 July 2 was a Thursday.
It’s not specified how the Lamb Chops are cooked. They could be broiled or pan-broiled or breaded, amongst other options.
I’m curious about that Moulded Spinach Salad, but the recipe has been proving elusive.
For Currant Tartlets, I figure you make Currant Pie on a smaller scale.
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!
Boiled Mutton, Caper Sauce
Steamed Potatoes
*Escalloped Tomatoes
Moulded Spinach Salad
Mosaic Sandwiches
Peach Tapioca
In 1914 May 5 was a Tuesday.
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
Dinner Sticks
Baked Bluefish
Spinach à la Béchamel
Shadow Potatoes
*Cherry Moss
In 1914 May 4 was a Monday.
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Julienne Soup
Boiled Halibut, *Hot Sauce Tartare
Fried Potato Balls
Moulded Spinach
Caramel Custard, Custard Sauce
In 1914 April 24 was a Friday. No surprise, we’ve got fish!
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!
Frozen Egg Nog in Egg Shells
Clear Mushroom Soup
Souffléd Crackers
Shad à la Delmonico
Cucumber Ribbons
Roast Capon, Brown Gravy
Sweet Potato Croquettes
Moulded Spinach
Dressed Lettuce
Cheese
Eggs
Toasterettes
*Easter Pudding
Mock Macaroons
Café Noir
In 1914 April 12 was Easter Sunday. As usual on Sunday there is an elaborate meal featuring a roast. There are also some special dishes for the holiday, like the Frozen Egg Nog in Egg Shells, and of course, the Easter Pudding.
For those expecting an Easter Ham, we have Roast Capon instead.
I am curious about the eggs on the sixth line of the menu. Here it clearly looks like there are four items: Dressed Lettuce, Cheese, Eggs, Toasterettes. However, one of the Easter Menus in What to Have for Dinner has a recipe for Cheese Eggs. Maybe it’s a spacing error on the card.
The recipe for Cheese Eggs seems to contain an error. It calls for beaten egg whites, but they’re not in the ingredient list.
The Mock Macaroons remain a mystery for now.
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 