Posted on by missminamurray

April 25

04-25

*Cream of Spinach Soup
Crisp Crackers
Pan-Broiled Lamb Chops
Boiled Rice
Dandelions
Coffee Soufflé

In 1914 April 25 was a Saturday.

The Boiled Rice is attributed to “French Chef”. This is not the first time it’s come up and I’m curious to whom it refers.

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

April 24

04-24
Julienne Soup
Boiled Halibut, *Hot Sauce Tartare
Fried Potato Balls
Moulded Spinach
Caramel Custard, Custard Sauce

In 1914 April 24 was a Friday. No surprise, we’ve got fish!

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

April 23

04-23

Onion Soup
Crisp Crackers
Hashed Brown Potatoes
Beet Greens
Lima Beans in Cream
*Prune Pie
Cheese
Café Noir

In 1914 April 23 was a Thursday.

It’s another meatless meal!

I found a recipe for Cream of Lima Beans, which I am assuming is the same as Lima Beans in Cream, since that’s all there is — lima beans and cream.

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

April 22

04-22

Fish Chowder
Chicken Salad
Olives
*Salad Rolls
Maple Mousse

In 1914 April 22 was a Wednesday.

This feels like a lunch menu rather than a dinner. It’s a pretty simple meal. The Chicken Salad is good for using up left-over chicken, but we haven’t had chicken on the menu in a while.

Still can’t find that Maple Mousse recipe…

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

April 21

04-21

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.

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

April 20

04-20

Corn Soup
Pop Corn Garnish
Cold Sliced Roast Veal
*Lyonnaise Potatoes
Dinner Rolls
Steamed Graham Pudding, Sherry Sauce

In 1914 April 20 was a Monday.

As is typical, we are having cold leftover meat from Sunday’s roast.

I like the pop corn garnish for the soup. It’s more fun than crackers!

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

April 19

04-19

*Chicken Gumbo
Roast Stuffed Leg of Veal, Brown Gravy
Riced Potatoes
Tomato Fritters
French Fruit Salad
Wafer Crackers
Marshmallow Pudding
Devil’s Food Cake

In 1914 April 19 was a Sunday.

The French Fruit Salad is, as you might expect, a salad of fruit and nuts. What makes it French and a salad, rather than a dessert, is French dressing. I know you probably just thought of the creamy orange stuff, but at this time French dressing was a simple vinaigrette.

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

April 18

04-18

Beef Stew with *Dumplings
Dressed Lettuce, Chiffonade
Toasted Crackers
Orange Jelly
Cup Cakes

In 1914 April 18 was a Saturday.

The beef stew is made with “aitchbone”. This is a cut from the rump, clearly tough by flavorful, as Fannie recommend it for stewing, braising, and “cheap roast”.

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 · 1 Comment

April 16

04-16
Tomato Soup
Imperial Sticks
*Sauté Fillets of Lamb
Browned Sweet Potatoes
Creamed Carrots with Peas
Lemon Meringue Pie
Café Noir

In 1914 April 16 was a Thursday.

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!