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.
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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.
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!
*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.
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!
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.
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!
Southdown 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.
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*Chicken Gumbo
Roast Stuffed Leg of Veal, Brown Gravy
Riced Potatoes
Tomato Fritters
French Fruit Salad
Wafer Crackers
Marshmallow Pudding
Devil’s Food Cake
In 1914 April 19 was a Sunday.
The French Fruit Salad is, as you might expect, a salad of fruit and nuts. What makes it French and a salad, rather than a dessert, is French dressing. I know you probably just thought of the creamy orange stuff, but at this time French dressing was a simple vinaigrette.
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!
Caviare Canapés
Roast Crown of Lamb
Green Peas
Potato Balls
*Ginger Ale Salad
Cream Fingers
Maple Mousse
Sponge Cake
Café Noir
In 1914 April 5 was a Sunday.
I can’t find a recipe for the Cream Fingers. I’m guessing by their placement next to the salad on the menu that they are some kind of cracker.
Maple Mousse is a bit of a mystery at the moment. I can’t find it despite a reference to it being in The Fannie Farmer Cook Book (as The Boston Cooking-School Cook Book was renamed). There is a recipe for a Maple Parfait, but that’s as close as I’ve come. A mousse was a frozen dessert made with flavored and sweetened whipped cream, often stabilized with some gelatin.
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!
Consommé
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.
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!
Consommé Japonnaise
Olives
Salted Almonds
Roast Turkey, Giblet Gravy
*Spiced Cranberry Jelly
Riced Potatoes
Mashed Squash
Caramel Parfait
Walnut Cake
Café Noir
In 1914 March 22 was a Sunday. The roast this week is turkey. Expect to see it on the menu again in the coming week.
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 