The Forgotten Menu
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Recipes

Dishes from history’s famous tables, from the old menus and cookbooks. Each one names its source and scales to the size of your table.

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121–132 of 226 recipes

  1. A white enamel saucepan of soft stewed tomatoes in a thick red sauce flecked with cracker crumbs, beside a few square crackers on a pale linen cloth.
    Stewed tomatoes

    Vegetables & Sides · 1 hr 5 min total

    Stewed Tomatoes (1896) 

    Stewed tomatoes from the army’s 1896 Manual for Army Cooks: peeled ripe tomatoes stewed gently with butter, salt, pepper and a little onion, then thickened with rolled cracker.

  2. A round biscuit shortcake split in two, with crushed red strawberries between the layers and soft whipped cream on top heaped with more crushed berries, on a pale stoneware plate.
    Strawberry shortcake

    Desserts & Sweets · 45 min total

    Strawberry Shortcake (1918) 

    Fannie Farmer’s strawberry shortcake: biscuit dough baked in two pans, split and buttered, with warm crushed strawberries and her whipped Cream Sauce I.

  3. A round boiled pudding studded with currants and raisins, one wedge cut away, on a pewter plate beside a folded pudding cloth.
    Suet Pudding

    Desserts & Sweets · 3 hr 30 min total

    Suet Pudding for Sea (1747) 

    Hannah Glasse’s suet pudding for sea, 1747: flour, suet, currants and raisins with ginger and saffron, mixed stiff with salted water and boiled in a cloth for ships.

  5. Four thick slices of toast covered to the edges with melted orange Double Gloucester cheese, bubbling and browned in patches, on an oval pewter plate beside a small pot of bright yellow English mustard.
    Woiches rabettes

    Breads & Cakes · 20 min total

    Welsh Rabbit (1814) 

    Gloucester cheese melted with a little water and Cayenne, spread on toast, browned and served with English mustard: a Paris restaurateur’s Welsh rabbit, 1814.

  6. Long thin strips of pale green avocado on a cold white plate over a few butter lettuce leaves, glossy with oil and vinegar dressing flecked with pepper.
    Alligator Pears, French Dressing

    Vegetables & Sides · 40 min total

    Alligator Pear Salad (1899) 

    Alligator pear salad, the 1899 name for avocado: long thin strips served very cold with French dressing and a few drops of onion juice, after De Loup (1899) and Farmer (1910).

  9. Small spirals of thin brown bread and butter, each with a spiral of bright red pimento rolled inside, standing on end on a round silver-plated tray.
    Small rolled slices of brown bread-and-butter

    Starter · 50 min total

    Brown Bread-and-Butter Rolls with Pimento (1925) 

    Brown bread-and-butter rolls with pimento, cocktail fare from a London book of 1925: thin slices, crusts off, buttered and rolled around a strip of red pimento, then cut small.

  10. Two scoops of pale beige ice cream speckled with small toasted breadcrumbs in a short-stemmed glass on dark mahogany, beside a slice of golden toast, loose crumbs and a silver teaspoon.
    Brown-Bread Ice Cream

    Desserts & Sweets · 8 hr 55 min total

    Brown-Bread Ice Cream (1844) 

    Brown-bread ice cream from Thomas Masters’s Ice Book of 1844: cream thickened with oven-browned bread and sponge fingers, frozen and finished with toasted crumbs and a little maraschino.

  11. A cream-glazed earthenware bowl of chopped pale green squash, yellow corn kernels, green chile and small golden cubes of fried salt pork, glossy with a little cream, with a metal spoon.
    Calabacitos con Chile Verde

    Vegetables & Sides · 1 hr total

    Calabacitos con Chile Verde (1903) 

    Calabacitos con chile verde from the Spanish-American chapter of the 1903 Landmarks Club Cook Book: summer squash, corn and fresh green chile fried with salt pork and onion, cooked down dry and finished with a little cream.

  12. Long, thin, light golden pastry straws flecked with orange cheese and red paprika, stacked crosswise in a small pile on a white plate.
    Cheese straws

    Starter · 1 hr 25 min total

    Cheese Straws (1924) 

    Pie pastry rolled thin with grated cheese and paprika, folded and rolled three times, then cut in long strips and baked light brown: cheese straws from 1924.