March 31

03-31
Oyster Cocktails
Breaded Lamb Chops, Tomato Sauce
Potato Moulds
Spinach, Egg Garnish
Lettuce and Radish Salad
*Fruit Cream

In 1914 March 31 was a Tuesday.

Fannie Farmer has a recipe for Breaded Mutton Chops. I figure that for lamb, just cook them a little less.

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!

March 29

03-29Consommé
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.

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!

March 26

03-26
Celery Soup
*Browned Cheese Crackers
Cold Sliced Lamb
Susette Potatoes
Soubrics of Spinach
Orange Tartlets
Café Noir

In 1914 March 26 was a Thursday.

I think we’re having leftover lamb from Tuesday.

I haven’t been able to find a recipe for Susette Potatoes, but there is one for Eggs Susette, which involves potatoes and that’s the one I’ve linked to.

Soubrics are vegetable patties

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!

March 5, Vegetable Dinner

03-05
Vegetable Soup
French Fried Potatoes
Escalloped Corn
Moulded Spinach, Egg Garnish
Dressed Lettuce
*Ginger Pudding, Foamy Sauce

In 1914 March 5 was a Thursday. 

Another Vegetable Dinner! I thought the first one was the only one. I wonder if we’ll get more over the course of the year. It’s also pretty similar to the menu we had a week ago  on February 25.

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!

February 25

02-25
Clam Bisque
*French Fried Potatoes
Baked Macaroni, Tomato Sauce
Moulded Spinach, Egg Garnish
Dressed Lettuce
Cheese Croquettes
Saltines
Apple Pie
Coffee

In 1914 February 25 was a Wednesday. It’s also Ash Wednesday, which may be why it’s a meatless menu.

For a simple dish, that macaroni involves consulting a number of recipes. You’re supposed to cook it like Baked Macaroni, but with tomato sauce. The Baked Macaroni  recipe tells you to start with Macaroni with White Sauce. Going to that recipe sends you to Boiled Macaroni.

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!

February 19

02-19

St. Germain Soup
Beefsteak with Oyster Blanket
Spinach
Stuffed Potatoes
*Frangipan Cream Pie
Coffee

In 1914 February 19 was a Thursday.

It’s my birthday! As a special treat for you all, I cooked today’s featured recipe, Frangipan Cream Pie.

It’s three layers of pie crust with a custardy filling in between.

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!

February 11

02-11
Appledore Soup
Toasted Crackers
Broiled Schrod
Spanish Potatoes
Moulded Spinach
Radishes
*Banana Pie
Coffee

In 1914 February 11 was a Wednesday.

Appledore Soup is just potato soup with some ketchup stirred in. The name comes from Appledore House, a hotel on the Isles of Shoals, Maine. For many years the cook there was Maria Parloa, who wrote The Appledore Cook Book and was one of the first instructors at The Boston Cooking School.

What is schrod? Also spelled “scrod”, it’s a young whitefish, usually too small to be filleted. These days, scrod is the term used for any young whitefish, but Fannie Farmer specifically says it is a young cod and that haddock can be dressed the same.

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!

February 4, Vegetable Menu

02-04
French Fried Potatoes
*Corn Soufflé
Spinach à la Béchamel
Dressed Lettuce with Pimiento Ribbons
Baked Indian Pudding
Wafer Crackers
Cream Cheese
Café Noir

In 1914 February 4 was a Wednesday.

An all-vegetable meal must have been so unusual that it got its own special day.

Wafer Crackers were whole wheat crackers made by the Johnson Educator Food Company in Boston.

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!

January 13

01-13
Royal Soup
Imperial Sticks
Breaded Lamb Chops, Tomato Sauce
*Baked Potatoes, Hotel Style
Moulded Spinach
Wafer Crackers
Cream Cheese
Bar-le-duc Strawberries
Café Noir

In 1914 January 13 was a Tuesday.

Royal Soup with Imperial Sticks sounds so grand! The reality is a very frugal soup with toasted stale bread.

I found a recipe for Breaded Mutton Chops, but not lamb. It should work about the same, maybe with a shortened cooking time.

Bar-le-Duc strawberries are a kind of preserve. The town is famous for their currant preserves, in which the ripe currants are hand-seeded using a goose quill, leaving the fruit intact, like little pearls or caviar. I’m told that they pop delightfully in your mouth, but I haven’t been lucky enough to taste it. I also haven’t found much information about the strawberry version, but I assume it was just as delicious and just as much of a status symbol.

UPDATE: Canning, Preserving and Pickling by Marion Harris Neil (1914) has a recipe!

STRAWBERRY BAR-LE-DUC, p. 124
Perfect strawberries. Sugar.
Three things are indispensable in making strawberry bar-le-duc. The first is strong, steady sunshine, the second, hot platters or plates, the third plenty of window-glass.
The fruit should be of good flavor, the sugar pure. To every pound of fruit allow three cupfuls of sugar. Heat the sugar on plates in the oven, taking care not to let it melt or get too brown. It should be as hot as possible without melting.
Spread a thin layer of hot sugar over the bottoms of hot platters or deep plates, then a layer of fruit and then another layer of sugar.
Cover the platters with a clean sheet of window-glass and place outdoors in the hot sun or in a sunny window. If the fruit is outdoors it must be brought in when the sun sets and put in a dry place indoors.
Return to the sun in the morning. In a few days the fruit will grow plump and firm and the syrup almost a jelly.
Pack in tumblers and seal.
If the syrup is not thick, boil until clear and thickened, then pour in the glasses over the fruit.

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 in my quest for greater historical accuracy in my culinary adventures. Thank you so much!

January 9

01-09

Berkshire Soup
Crisp Crackers
Baked Cod, Oyster Stuffing
*O’Brion Potatoes
Moulded Spinach
Orange Puffs, Orange Sauce

In 1914 January 9 was a Friday. And we’ve got fish again!

I presume Berkshire Soup is named for the picturesque region in Western Massachusetts and not the county in England.

O’Brion Potatoes (usually spelled O’Brien) might have originated in Boston at the turn of the 20th century, or maybe New York. One more thing for the two cities to squabble over… The recipe usually calls for bell peppers, but here it’s canned pimientos. 

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 in my quest for greater historical accuracy in my culinary adventures. Thank you so much!