Posted on by missminamurray

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!

Posted on by missminamurray

August 26

08-26

Cream of Tomato Soup
Crisp Crackers
*Sweetbread and Cucumber Salad
Dinner Rolls
Berry Pie
Cream Cheese

In 1914 August 26 was a Wednesday.

Just a couple of days ago we had mock sweetbreads.  Now we  get the real thing.

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!

Posted on by missminamurray

August 24

08-24

*Mock Sweetbreads, Tomato Sauce
Riced Potatoes
Succotash
Watercress Salad
Dream Sandwiches
Peach Cottage Pudding, Cream Sauce

In 1914 August 24 was a Monday.

It’s interesting that veal was a cheaper meat than sweetbreads that it was worth it to make basically tiny meatloaves instead of serving real sweetbreads.

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!

Posted on by missminamurray

July 4, Independence Day Dinner

07-04

Iced Pimiento Consomme
Creamed Sweetbreads in Timbale Cases
Cold Sliced Boiled Ham
Scrub Potatoes
Dinner Rolls
Asparagus Salad, French Dressing
Strawberry Bomb
Grandma’s Pound Cakes
*Fruit Punch

In 1914 July 4 was a Saturday.

I haven’t found a recipe for the Strawberry Bomb. A bomb is a moulded ice cream with an outer shell of one flavor and an inner filling of a different one. I assume that one of them was strawberry. : )

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!

Posted on by missminamurray

January 20, Formal Dinner

01-20
Finnan Haddie Canapés
Potage d’Avignon
Bread Sticks
Celery
Olives
Broiled Trout, Maître d’Hôtel
Dressed Cucumbers
Bouchées of Sweetbread
Roast Crown of Lamb, Currant Mint Sauce
Potato Balls
Oyster Plant au Gratin
Sautéd Quail à la Moquin
Grape Fruit and Pepper Salad
*Vanilla Ice Cream, Fruit Sauce
Marguerites
Crackers
Cheese
Café Noir

In 1914 January 20 was a Tuesday. Why are we having a formal dinner on Tuesday? It’s my sister’s birthday and that’s a good enough reason for me.

There is a lot going on in this meal…

Finnan Haddie is cold-smoked haddock. Our local butcher shop carries it, so I should give it a try.

Bouchées are small pastry cases.

The Potato Balls are shaped with a French vegetable cutter. They were used to cut fruits and vegetables into ball shapes, but I have yet to find an image of one, let alone an actual cutter. Let me know if you’ve ever seen one!

Oyster Plant is a common name for salsify and according to Fannie Farmer “Oyster plant is in season from October to March.” I haven’t found a recipe for Oyster Plant au Gratin, but you could probably make Potatoes au Gratin and substitute salsify root. Fannie Farmer says to cook it so: “Wash, scrape, and put at once into cold acidulated water to prevent discoloration. Cut in inch slices, cook in boiling salted water until soft, drain”.

Quail à la Moquin is presumably named after restauranteur Henri Mouquin. Mouquin came to New York from Switzerland, via Paris, and began his career as a waiter at the famed Delmonico’s. Mouquin opened three restaurants in New York, with his wife, Marie Granjean as chef. She is credited with introducing French onion soup to the United States.

There are two recipes for Marguerites in The Boston Cookery-School Cook Book. Both look like sweet little treats. One is a pastry and the other is more like divinity, but baked on saltines!

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!