April 27

04-27Veal Cutlets, Brown Gravy
Savory Potatoes
*Creamed Mushrooms on Toast
Steamed Apple Pudding, Foamy Sauce
Café Noir

In 1914 April 27 was a Monday.

I made the Creamed Mushrooms on Toast. You can see the process and results here.

They were easy to make but rather bland.

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 19

03-19

Lima Bean Soup
Croûtons
*Florentine Eggs
French Fried Potatoes
Corn à la Southern
Apple Tapioca

In 1914 March 19 was a Thursday.

I made the Florentine Eggs! You can see the process in the video below.

True confession — I don’t like eggs, so I arranged for a Special Guest Taste Tester.

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 7

02-07
Julienne Soup
Souffléd Crackers
Salt Codfish Balls
Cole Slaw
*Boston Brown Bread
Charlotte Russe

In 1914 February 7 was a Saturday.

I tried making Boston Brown Bread!
Boston Brown Bread complete

It’s not the usual cylinder, because I didn’t have a brown bread mold, nor any of the other traditional items for shaping – a melon mold, a one-pound baking powder can, a five-pound lard can, or even the modern coffee can. I really need to up my mold game. That’s what the bread looks like when steamed in a pudding basin.

You can see the process and a taste test in the video below.

It’s a bit different from the kind you can get in a can.

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 1

01-01

Cream of Pea Soup
Crisp Crackers
Pan Broiled Lamb Chops
Currant Jelly
Baked Turnip Cubes, White Sauce
*Pineapple Cream

In 1914 January 1 was a Thursday.

Yes, there is actually a recipe for crisp crackers!

Pineapple Cream is a light and fluffy gelatin mold. Watch me make it in the video below!

The short version is that it’s pretty good! Not too sweet and very fruity and creamy, if a tad rubbery.

Convenience foods like granulated gelatin and canned pineapple would make a luxurious dish that was actually relatively easy to make.

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!