Broiled Beefsteak
Maître d’Hôtel Potatoes
Mashed Squash
Lettuce and Radish Salad
Fromage Rolls
*Nut Prune Soufflé
In 1914 January 5 was a Monday.
This is a pretty simple menu, without a starter, but with some fancy bread.
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*Tomato Soup (without stock)
Croûtons
Roast Stuffed Turkey, Giblet Gravy
Cranberry Jelly
Curled Celery
Mashed Potatoes
Onions in Cream
Orange Ice
Nut Caramel Cake
Toasted Crackers
Roquefort
Café Noir
In 1914 January 4 was a Sunday, presumably which is why the menu is rather elaborate.
I’m still looking for the recipe for the Nut Caramel Cake. If anyone has a lead, send it my way, please,
There should probably be more spacing between Toasted Crackers and Roquefort, as I believe they are two menu items and not cheese-flavored crackers.
This is our first appearance of Café Noir, merely the French way of saying “black coffee”. However, it will not be the last.
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!
Corn Soup
Pop Corn Garnish
*Mock Sausages
Fried Apple Rings
Potatoes au Gratin
Dressed Lettuce, Chiffonade
Moulded Snow, Chocolate Sauce
In 1914 January 3 was a Saturday.
For the Fried Apple Rings perhaps follow the instructions for Pork Chops with Fried Apples and make them into rings. Although I’m not sure what to use for the fat.
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!
Baked Stuffed Haddock, Egg Sauce
Julienne Potatoes
Moulded Spinach
*Tomato and Celery Salad
Cheese Wafers
Steamed Graham Pudding, Foamy Sauce
In 1914 January 2 was a Friday. The main dish is fish, not a surprise in New England where fish was abundant. Let’s see if fish on Friday becomes a trend
The Cheese Wafers are made with zephyrettes — a brand of cracker made by the National Biscuit Company (formerly the Kennedy Biscuit Company in Cambridge, MA). Any light, crisp cracker should do.
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 Pea Soup
Crisp Crackers
Pan Broiled Lamb Chops
Currant Jelly
Baked Turnip Cubes, White Sauce
*Pineapple Cream
In 1914 January 1 was a Thursday.
Yes, there is actually a recipe for crisp crackers!
Pineapple Cream is a light and fluffy gelatin mold. Watch me make it in the video below!
The short version is that it’s pretty good! Not too sweet and very fruity and creamy, if a tad rubbery.
Convenience foods like granulated gelatin and canned pineapple would make a luxurious dish that was actually relatively easy to make.
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 