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!
Vegetable Soup
Dinner Sticks
Baked Bluefish
Spinach à la Béchamel
Shadow Potatoes
*Cherry Moss
In 1914 May 4 was a Monday.
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!
Consommé Tillyprone
Bread Sticks
Fricasseed Chicken
Potato Croquettes
French String Beans
*Pistachio Ice Cream with Peaches
Toasted Crackers
Camembert
Café Noir
In 1914 May 3 was a Sunday.
Tillypronie (note spelling difference) is a Victorian house in Scotland where Charlotte, Lady Clark of Tillypronie collected recipes and assembled them into a cookbook, published posthumously in 1909. The cookbook does mention serving Brussels sprouts in soup, but doesn’t have a recipe with the same name.
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
Beet Greens
Riced Potatoes
*Lettuce and Pimiento Salad
Brown Bread Sandwiches
Macedoine Jelly
In 1914 May 2 was a Saturday.
Macedoine Jelly is one of those mystery recipes that I can’t find. I’m guessing that it’s bits of fruit in gelatin.
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 Sword Fish
Baked Potatoes
Dandelions
Lettuce, Curry Dressing
*Orange Puffs, Orange Sauce
In 1914 May 1 was a Friday. And you know what I’m going to say — 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!
Oyster Soup
Oysterettes
Salmon Salad
Pimolas
Dinner Rolls
*Orange Pekoe Ice Cream
Angel Cake
In 1914 April 30 was a Thursday.
Pimolas are olives stuffed with pimiento. You know, what we usually find in a martini. I saw a suggestion that it was a portmanteau of “pimiento” and “olive”
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!
*Celery with Caviare
Cold Sliced Corned Beef, Epicurean Sauce
Baked Potatoes
Escalloped Cabbage
Orange Meringue Tartlets
In 1914 April 29 was a Wednesday.
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!
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!
Southdown Soup
Radishes
Olives
Larded Fillet of Beef
Potato Cubes
Vegetable Macedoine
Lettuce and Celery Salad
Graham Sandwiches
Chocolate Ice Cream, *Marshmallow Sauce
In 1914 April 26 was a Sunday.
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 