June 28

06-28
*Frozen Egg Nog
Roast Ribs of Beef
Franconia Potatoes
Summer Squash
Macedoine Jelly
Sultana Sticks
Toasted Crackers
Camembert
Café Noir

In 1914 June 28 was a Sunday.

No one could have known when this menu was created, but today was a most momentous day. Archduke Franz Ferdinand and Sophie, the Duchess of Hohenberg were assassinated in Sarajevo. The tragic event launched Europe into war.

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!

June 21

06-21
Pimiento Consommé
Imperial Sticks
Chicken Fricassee, Curried
Savory Potatoes
Asparagus on Toast
*Carlton Salad
Cheese Straws
Strawberry Mousse
Lady Fingers

In 1914 June 21 was a Sunday.

I didn’t find a specific recipe for curried chicken fricassee. If I had to guess, add a little curry to the sauce.

The mousse is our 7th strawberry dessert this month

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!

June 14

06-14
Tomato Consommé
Croûtons
Fried Chicken, Southern Style
Baked Hominy
Tomato Fritters
*Lenox Strawberries
Cream Sponge Cake
Café Noir

In 1914 June 14 was a Sunday.

This was the first menu card I shared with the Mid-Century Menu Group on Facebook, joining daily menus and recipes from Meta Given’s The Modern Family Cook Book from 1948. And from there this project was launched.

Our sixth strawberry dessert this month and I tried it out!

After testing this out, I took my own suggestion. I sliced the strawberries and soaked them in the Lenox mixture, then heaped them on toasted biscuits, and topped with decorative globs of whipped cream (unsweetened, with a hint of almond extract). A delightful variation!

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!

June 7

06-07
Consommé Dubarry
Stuffed Cushion of Veal, Brown Gravy
Savory Potatoes
Tomato Fritters
Asparagus Salad
*Strawberry Ice Cream
Lady Fingers

In 1914 June 7 was a Sunday.

With Strawberry Ice Cream, we have our third strawberry dessert of the month.

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!

May 31

05-31
Strawberries au Naturel
Roast Crown of Lamb, Currant Jelly
Potato Balls
String Beans
Lettuce, Russian Dressing
Toasterettes
Coffee Ice Cream
*Caraway Seed Cookies

In 1914 May 31 was a Sunday.

I am assuming Strawberries au Naturel is a fancy way of saying plain strawberries, no sugar or cream.

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!

May 24

05-24
Fruit Cocktails
Roast Stuffed Chicken, Giblet Gravy
*Hominy, Southern Style
Asparagus on Toast
Chocolate Ice Cream, Marshmallow Sauce
Wafers
Pimola Cheese
Café Noir

In 1914 May 24 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!

May 17

05-17jpeg
Dinner Soup
Imperial Sticks
Roast Leg of Lamb, Mint Sauce
Franconia Potatoes
Glazed Carrots with Peas
Lettuce Chiffonade
Water Thins
*Pineapple Marquise
Nut Wafers

In 1914 May 17 was a Sunday.

For Nut Wafers, I found a recipe for Almond Wafers which says you can substitute other nuts for the almonds, so I guess, go  nuts with your favorite.

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!

May 10

05-10
*Chicken Consommé
Radishes
Roast Stuffed Veal, Brown Gravy
Riced Potatoes
Creamed Asparagus
Dressed Watercress
Cheese Wafers
Orange Trifle

In 1914 May 10 was a Sunday.

The Cheese Wafers are made with zephyrettes, a light, crispy cracker.

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!

May 3

05-03
Consommé Tillyprone
Bread Sticks
Fricasseed Chicken
Potato Croquettes
French String Beans
*Pistachio Ice Cream with Peaches
Toasted Crackers
Camembert
Café Noir

In 1914 May 3 was a Sunday.

Tillypronie (note spelling difference) is a Victorian house in Scotland where Charlotte, Lady Clark of Tillypronie collected recipes and assembled them into a cookbook, published posthumously in 1909. The cookbook does mention serving Brussels sprouts in soup, but doesn’t have a recipe with the same name.

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!

April 26

04-26Southdown Soup
Radishes
Olives
Larded Fillet of Beef
Potato Cubes
Vegetable Macedoine
Lettuce and Celery Salad
Graham Sandwiches
Chocolate Ice Cream, *Marshmallow Sauce

In 1914 April 26 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!