Beef Stew with Dumplings
Allerton Salad
Brown Bread Sandwiches
*Peach Tapioca, Whipped Cream
Café Noir
In 1914 May 19 was a Tuesday.
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Veal Soufflé, Mushroom Sauce
Baked Potatoes
*Fried Spanish Onions
Tomato Jelly Salad
Cheese Crackers
Sherry Spanish Cream
In 1914 May 12 was a Tuesday.
The soufflé is using up the leftovers from Sunday dinner.
It’s not clear to me if the cheese crackers are crackers with cheese on top, cheese baked in, or just crackers meant to be served with cheese.
I have interpreted the Sherry Spanish Cream to mean make Spanish Cream and for the vanilla or wine flavoring, use sherry.
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!
Broiled Shad
Baked Potatoes
Dandelions
Lettuce and String Bean Salad
Toasted Cheese Sandwiches
Pistachio Ice Cream, *Claret Sauce
In 1914 April 28 was a Tuesday.
We saw a savory Claret Sauce served with liver on April 14 and now we have a sweet one to top ice cream.
The Pistachio Ice Cream is a little surprising — there is not a single pistachio in it! It’s just vanilla ice cream with the addition of almond extract and leaf green food coloring. There’s a Pistachio Ice Cream with Peaches coming up in May, which I thought about linking to instead, but there’s no mention of peaches here. That one is made with junket tablets (rennet), instead of a custard, but it also contains no actual nuts, just the same extracts and green food coloring.
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!
Appledore Soup
Croûtons
Hungarian Goulash
Potato Cubes
Celery in White Sauce
*Almond Pudding
In 1914 April 21 was a Tuesday.
Appledore Soup is just potato soup with ketchup stirred in.
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!
Appledore Soup
*Baked Larded Liver, Claret Sauce
Paprika Potatoes
Mashed Turnips
Rhubarb Pie
Cheese Squares
Café Noir
In 1914 April 14 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!
Julienne Soup
*Hot Roast Ham, Cider Sauce
Boiled Potatoes
Spinach, Egg Garnish
Ivory Cream
Café Noir
In 1914 April 7 was a Tuesday.
Ivory Cream is whipped cream, stabilized with gelatin and flavored with Madeira. A delicate dessert for a hearty dinner of ham and potatoes.
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!
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.
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!
Turkey Soup
Royal Crusts
Roast Leg of Lamb
Mint Jelly
Franconia Potatoes
French String Beans
*Coffee Spanish Cream
In 1914 March 24 was a Tuesday.
We’re still using up the leftovers from Sunday’s roast turkey.
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 Spinach Soup
Souffléd Crackers
Fillets of Halibut
Cucumber Ribbons
Kernels of Pork
Potato Nests
Stuffed Onions
Malaga Salad
Wheat Crispies
*Irish Iceberg
Shamrock Wafers
Toasted Cracker
Roquefort
Café Noir
In 1914 March 17 was a Tuesday.
No corned beef and cabbage here! We do have some green foods and thematic desserts. Cream of Spinach Soup, Cucumber Ribbons, and Malaga Salad are all various shades of green. You’re also supposed to tint the lemon ice for the Irish Iceberg with leaf green. You also pour crême de menthe over it presumably the green colored version. And serve it with Shamrock Wafers.
I don’t know how the halibut fillets are suppose to be prepared, so I leave that up to you.
The Potato Nests are supposed to be filled with something. Maybe the Kernels of Pork?
Malagas are white grapes, which, of course, means that they’re green.
I can’t find a specific recipe for Shamrock Wafers. Maybe they’re just cookies cut in shamrock shapes.
There are three different kinds of crackers served with this meal! Souffléd Crackers (with the soup) are made with common crackers, Wheat Crispies (with the salad) are a commercial brand, and toasted crackers (with the cheese) could be almost anything.
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 