Posted on by missminamurray

March 16

03-16

Pea Soup
Crisp Crackers
Cold Sliced Veal
Escalloped Potatoes
Stewed Tomatoes
*Lettuce, Columbia French Dressing
Rebecca Pudding, Chocolate Sauce

In 1914 March 16 was a Monday.

As usual on Monday, we’re having cold leftovers from Sunday’s 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

March 15

03-15

*Sardine Cocktails
Roast Stuffed Leg of Veal
Savory Potatoes
Egg Plant à la Turque
Chiccory and Celery Salad
Montrose Pudding
Peanut Wafers
Wheat Wafers
Cheese
Café Noir

In 1914 March 15 was a Sunday.

Despite being called a pudding, Montrose pudding is actually a molded, frozen dessert with a very specific garnish.
Montrose Pudding

I think the Wheat Wafers are probably Educator Wafers, a whole wheat cracker made in Boston.

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

March 14

03-14
Celery and Tomato Purée
Imperial Sticks
Broiled Steak, Oyster Blanket
*Potatoes en Casserole
Lettuce and Radish Salad, French Dressing
Raisin Puff, Wine Sauce

In 1914 March 14 was a Saturday.

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

March 13

03-13
Fried Fillets of Halibut
Potato Balls
Escalloped Tomatoes
Lettuce, Curry Dressing
Butter Thins
*Jellied Prunes
Nut Caramel Cake

In 1914 March 13 was a Friday. And yes, we have fish again.

Butter Thins were one of the crackers made by the Johnson Educator Food Company, a favorite of Miss Farmer. She endorses many of their products.

Nut Caramel Cake is a mystery. I can’t find it in any of the Fannie Farmer cookbooks available to me. Let me know if you know where the recipe is!

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

March 12

03-12
French Fried Potatoes
Corn Oysters
*Turnips, New York Style
Lettuce and Celery Salad
Salted Wafers
Newton Tapioca
Crackers
Cheese
Café Noir

In 1914 March 12 was a Thursday.

I’m guessing Newton Pudding was named after the Massachusetts town of Newton, also the namesake of Fig Newtons (first produced in 1891).

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

March 11

03-11

Fried Smelts
*Huntington Cole Slaw
Pan-broiled Lamb Chops
Parisian Potatoes
Creamed Carrots
Honeycomb Pudding, Creamy Sauce

In 1914 March 11 was a Wednesday.

The recipe for Fried Smelts includes an unusual garnish alongside the expected parsley and lemon — fried gelatin. This was made with sheets of gelatin quickly fried until it turned white.

The Huntingtons were a prominent New England family and Ralph Huntington was involved with filling in the Back Bay. Fannie Farmer’s cooking school (after she left the Boston Cooking School) was located at 30 Huntington Avenue, which was named for him.

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

March 10

03-10
Southdown Soup
Crisp Crackers
*Cadillac Chicken
Creamed Sweet Potatoes
Escalloped Corn
Praline Ice Cream
Sponge Drops

In 1914 March 10 was a Tuesday.

Southdown Soup is a lamb broth with green beans and rice. Southdown is a breed of sheep, so I’m presuming that’s to what the name refers.

To dress a chicken for broiling, Fannie Farmer says “Singe, wipe, and with a sharp-pointed knife, beginning at back of neck, make a cut through backbone the entire length of bird. Lay open the bird and remove contents from inside. Cut out rib bones on either side of backbone, remove from breastbone, then cut through tendons at joints.” In other words, spatchcock it. It will lay flat and cook more evenly.

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

March 9

03-09

Scallop Cocktail
Cold Roast Beef à la Shapleigh
Potato Croquettes
Dinner Rolls
Fig Pudding, Wine Sauce
Crackers
Cheese
Café Noir

In 1914 March 9 was a Monday.

We’re having leftover roast beef from Sunday’s menu. Shapleigh is a town in Maine, but I don’t know why (or if) the roast beef dish is named after it.

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

March 8

03-08

Chicken Consommé
Imperial Sticks
Celery
Salted Almonds
Roast Ribs of Beef, Yorkshire Pudding
Franconia Sweet Potatoes
*Brussels Sprouts with Chestnuts
Lettuce and Pimiento Salad
Wheat Crispies
Charlotte Russe

In 1914 March 8 was a Sunday.

I’ve decided to start adding links to commercial products, when I can get information about them, like Wheat Crispies, a brand of cracker made in Boston and endorsed by Fannie Farmer.

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!