Posted on by missminamurray

September 2

09-02

Fried Cod Steaks
Mashed Potatoes
Hongroise Cauliflower
*Tomato Salad
Nut Graham Sandwiches
Macaroon Cream

In 1914 September 2 was a Wednesday.

I haven’t found a recipe for Hongroise Cauliflower. “Hongroise” is “Hungarian-style” and usually means a sauce with paprika in it. The recipe for Hongroise Potatoes has a white sauce (butter, flour, and milk) seasoned with onion juice, salt, and paprika and thickened with an egg yolk. It would probably work just as well poured over cooked cauliflower.

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

September 1

09-01

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.

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 31

08-31

Clam Bouillon
*Cold Roast Lamb, Family Style
Potato Cubes in White Sauce
Tomato Slices
French Dressing
Baked Indian Pudding with Cream

In 1914 August 31 was a Monday. The lamb is leftover from Sunday dinner.

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 30

08-30

*Clear Mushroom Soup
Bread Sticks
Roast Leg of Lamb
Currant Jelly
Franconia Potatoes
Succotash
Tomato and Cucumber Salad
Cheese Fingers
Vanilla Ice Cream with Sliced Peaches

In 1914 August 30 was a Sunday.

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 29

08-29

Broiled Sirloin Steak
Antler Potatoes
*Stuffed Peppers, Corn Mixture
Blackberry Shortcake
Coffee

In 1914 August 29 was a Saturday.

Antler Potatoes (in The Boston Cooking-School Cook Book as Potatoes à l’Antlers”) may be referring to The Antlers Country Club in upstate New York. Now called Rolling Hills, it opened in 1901. The recipe does not appear in the 1896 edition of the cookbook, which further supports my theory. However, I haven’t yet found a menu or any mention of a famous potato dish, so it remains a theory.

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 28

08-28

Fried Perch
Baked Potatoes
Shell Beans
*Stuffed Cucumbers
Dinner Braids
Steamed Apple Pudding
Hard and Liquid Sauce

In 1914 August 28 was a Friday. What do you know? Fish!

Dinner Braids are Parker House Rolls with an extra tablespoon of butter that have been braided.

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 25

08-25

Cream of Pea Soup
Toasted Triangles
Cold Sliced Corned Beef
Baked Potatoes, Hotel Style
Devilled Tomatoes
Milk Sherbet
*Berwick Sponge Cake

In 1914 August 25 was a Tuesday.

Berwick Sponge Cake was famous in New England. The Boston and Maine Railway stopped in North Berwick and passengers flocked to a nearby restaurant where Mary Ann Briggs had invented and sold this cake. The 11-year-old Kate Douglas Wiggin (later the author of Rebecca of Sunnybrook Farm) remembered seeing Charles Dickens offered a piece of Berwick sponge cake at the station. After the restaurant closed, the recipe was sold to a Boston bakery. The New England Historical Society has more about the cake.

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!