Corn Soup
Crisp Crackers
Barbecued Ham
Radishes
Stuffed Baked Potatoes
Dinner Rolls
*Irish Moss Blanc Mange
In 1914 November 28 was a Saturday.
I made Irish Moss Blanc Mange!
Let’s just say I made this so you don’t have to.
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!
Berkshire Soup
Salmi of Duck
*Scrub Potatoes
Lettuce and Radish Salad
Steamed Fig Pudding, Yellow Sauce
In 1914 October 5 was a Monday.
The Salmi is made with leftovers from Sunday’s Roast Duck.
I made Scrub Potatoes! Why are they called scrub potatoes?
It’s a baked mashed potato casserole, basically.
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 Pea Soup
Crisp Crackers
Cold Sliced Corned Beef
Baked Potatoes
*Devilled Tomatoes
Lyman Apples
Nut Wafers
In 1914 September 1 was a Tuesday. This menu is very similar to August 25 — same soup, meat, potatoes, and vegetable.
I’m not completely sure what she means by Lyman Apples. My best guess is apples from Lyman Orchard in Connecticut, which was established in 1741.
Tomatoes are abundant in September as there are 10 dishes featuring tomatoes this month, including recipes for 5 of them. I tried the Devilled Tomatoes, which you can see here:
The tomatoes themselves were underwhelming, but the sauce wasn’t bad.
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!
Mock Bisque Soup
Croutons
Veal Cutlets, Brown Gravy
Creamed Potatoes
Succotash
*Peach Fritters
Snow Pudding, Custard Sauce
In 1914 August 1 was a Saturday.
I made the Peach Fritters. You can watch the process and results in the video below. Also footage of a naughty cat.
Spoiler: they’re very good.
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!
*Creamed Fish in Scallop Shells
Rolls
Pan Broiled Lamb Chops
Mashed Potatoes
Green Corn
Steamed Apple Pudding, Foamy Sauce
In 1914 July 16 was a Thursday.
I made the Creamed Fish in Scallop Shells. You can watch the process below!
The verdict was, easy to make, not bad, although a little bland, a good way to use up leftover fish.
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!
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!
Although I said that the strawberries may have been named for the resort town of Lenox, MA, Mr. Scratch points out that they may have instead been named for The Lenox Hotel in Copley Square. Built in 1900, it was once the tallest building in Boston and is still operational today. This seems like more plausible source for the name since there is a recipe for Lenox Punch in the 1905 edition of The Boston Cooking-School Cook Book, but not the 1896.
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 Soup
*Miss Daniel’s Meat Loaf
Creamed Potatoes
Asparagus Hollandaise
Apple Pie
Cheese Squares
Café Noir
In 1914 May 7 was a Thursday.
I made Miss Daniel’s Meat Loaf! Who was Miss Daniel? I have no idea. I assume she was someone associated with the Boston Cooking School, but I haven’t turned anything up yet.
It’s a fairly simple meatloaf and is much improved with the addition of onion. Also, don’t make my mistake and do serve it with a sauce.
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!
Veal 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.
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!
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.
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!
St. Germain Soup
Beefsteak with Oyster Blanket
Spinach
Stuffed Potatoes
*Frangipan Cream Pie
Coffee
In 1914 February 19 was a Thursday.
It’s my birthday! As a special treat for you all, I cooked today’s featured recipe, Frangipan Cream Pie.
It’s three layers of pie crust with a custardy filling in between.
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 