*Somerset Smelts
Stuffed Baked Potatoes
Escalloped Tomatoes
Lettuce and Radish Salad
Cheese Sandwiches
Wine Jelly
Chocolate Cake
Café Noir
In 1914 March 6 was a Friday. And we’ve got fish!
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Vegetable Soup
French Fried Potatoes
Escalloped Corn
Moulded Spinach, Egg Garnish
Dressed Lettuce
*Ginger Pudding, Foamy Sauce
In 1914 March 5 was a Thursday.
Another Vegetable Dinner! I thought the first one was the only one. I wonder if we’ll get more over the course of the year. It’s also pretty similar to the menu we had a week ago on February 25.
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!
Roast Ribs of Beef
Savory Potatoes
Mashed Turnips
*Richmond Corn Cakes
Celery Mayonnaise
Orange Cream Sherbet
Chocolate Nut Wafers
In 1914 March 4 was a Wednesday.
Seven-eighth cup is so precise! If you happen to be missing that one from your measuring cup collection, it’s 1 cup minus 2 tablespoons.
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 Bouillon
Lamb á la Breck
*Pimiento Potatoes
Dinner Rolls
Sterling Fruit Pudding, Sherry Sauce
Café Noir
In 1914 March 3 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!
Mutton Broth
Broiled Beefsteak
Escalloped Potatoes
Sautéd Bananas
Lettuce and Celery Salad
*Chocolate Sponge
In 1914 March 2 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!
*Cream of Celery Soup
Roast Leg of Lamb
Currant Jelly Sauce
Glazed Sweet Potatoes
Brussels Sprouts
Radishes
Caramel Custard, Caramel Sauce
Wafer Crackers
Bar-le-duc Currants
Cream Cheese
Café Noir
In 1914 March 1 was a Sunday.
Celery Soup yesterday and Cream of Celery Soup today?
We had Glazed Sweet Potatoes yesterday as well. Were you supposed to make two batches at once and reheat one today?
The Caramel Sauce recipe is attributed to Miss Parloa. Maria Parloa was the long-time cook at Appledore House, a hotel in Maine and wrote The Appledore Cook Book. She could be considered a celebrity chef and was one of the first instructors at The Boston Cooking School, as well as running her own cooking school.
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 Soup
Boiled Fowl, Béchamel Sauce
*Glazed Sweet Potatoes
Buttered Carrots
Cottage Pudding, Hot Chocolate Sauce
In 1914 February 28 was a Saturday.
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!
Fried Cod
Pork Scraps
Boiled Beets
Potatoes au Gratin
*Fruit and Nut Salad
Graham Sandwiches
Prune Whip, Custard Sauce
In 1914 February 27 was a Friday. Fish again!
Fried Cod and Pork Scraps are two separate items, but served together.
Graham bread is whole wheat bread, but made with flour containing all three parts of the wheat kernel, coarsely ground and unbolted. It’s named after Sylvester Graham, a New England minister who promoted vegetarianism, temperance, and whole grain bread. I’m guessing the Graham Sandwiches are small bread and butter sandwiches to accompany the salad, but I don’t know for sure.
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!
*Oysters Louisiane
Pot Roast with Dumplings
Dressed Lettuce, Russian Style
Canton Sponge
Cream Sauce
In 1914 February 26 was a Thursday.
We’ve had Dressed Lettuce often as a salad, but how to serve it “Russian Style” remains a mystery for now. Maybe it’s served with Russian Dressing instead of French.
The dessert, a steamed pudding made with preserved ginger in syrup, and its sauce are listed a separate items instead of the usual format of “Canton Sponge, Cream Sauce”. A design choice for the card or an indication how it should be served?
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!
Clam Bisque
*French Fried Potatoes
Baked Macaroni, Tomato Sauce
Moulded Spinach, Egg Garnish
Dressed Lettuce
Cheese Croquettes
Saltines
Apple Pie
Coffee
In 1914 February 25 was a Wednesday. It’s also Ash Wednesday, which may be why it’s a meatless menu.
For a simple dish, that macaroni involves consulting a number of recipes. You’re supposed to cook it like Baked Macaroni, but with tomato sauce. The Baked Macaroni recipe tells you to start with Macaroni with White Sauce. Going to that recipe sends you to Boiled Macaroni.
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 