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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97–108 of 226 recipes

  1. Twelve white mushroom caps in a round cream earthenware gratin dish, each filled with a domed pale green purée of green beans under a light brown crust of fine crumbs.
    Champignons Princesse

    Vegetables & Sides · 55 min total

    Mushrooms Princesse (1907) 

    Mushrooms princesse, after Escoffier’s stuffed mushrooms and bean purée of 1907: white caps baked with a dome of green bean and flageolet purée under a crust of crumbs.

  3. Golden folded Parker House rolls baked close together in a metal pan, their tops shiny with butter, with one lifted out and pulled apart to show a soft white crumb.
    Rolls

    Breads & Cakes · 3 hr total

    Parker House Rolls (1931) 

    Parker House rolls from the 1931 USDA bulletin Home Baking: soft milk-and-butter yeast rolls cut in rounds, buttered, creased and folded over, then baked hot.

  4. An earthenware bowl of thick yellow pea soup flecked with dried mint, with three slices of boiled salt pork, a wooden spoon and an empty bowl beside it.
    Pease

    Soups & Broths · 2 hr 45 min total

    Pease Soup for Sea (1747) 

    Hannah Glasse’s pease soup for sea, 1747: split peas and salt pork with onion, celery and herbs, sieved and finished with dried mint and portable soup, for ships.

  5. A tall, golden-brown steamed pudding turned out onto a plain white plate, its sides darkened with sugar and its top dusted with fine white sugar, one wedge cut away to show raisins, currants, pale pieces of apple and chopped almond in an open, cake-like crumb.
    Plum Pudding

    Desserts & Sweets · 5 hr 35 min total

    Plum Pudding (1894) 

    Agnes Marshall’s plum pudding of suet, raisins, currants, sultanas, chopped apple, almonds and peel, raised with baking powder and steamed in a basin, about 1894.

  6. Squares of dark brown beef glaze on parchment beside a tin cup of clear broth with a piece melting in it.
    Portable Soup

    Soups & Broths · 18 hr 30 min total

    Portable Soup (1747) 

    Beef shin boiled with anchovies, mace and herbs, then reduced to a firm glaze that melts back into broth: Hannah Glasse’s portable soup of 1747.

  7. A deep oval earthenware dish of baked macaroni tubes layered with a dark chopped liver and vegetable filling, the top browned with Parmesan, one spoonful taken out.
    Potage à la Camerani

    Soups & Broths · 1 hr 25 min total

    Potage à la Camerani (1805) 

    Potage à la Camerani, 1805: macaroni, chopped chicken livers cooked in butter with celery and pot vegetables, and grated Parmesan, layered in the dish and simmered.

  8. A tall golden-brown molded rice pudding turned out onto a cream-colored plate, its crumb-crusted sides straight, a pale cream sauce poured over the top and running down, with one wedge cut to show the dense rice inside flecked with macaroon crumbs.
    Poutingue de riz

    Desserts & Sweets · 2 hr 5 min total

    Rice Pudding with Macaroons (1814) 

    Beauvilliers’s rice pudding with macaroons, 1814: rice cooked firm in lemon milk, mixed with crushed bitter macaroons and eggs, baked in a mold and masked with an orange-flower cream sauce.

  10. A baked rice pudding in a shallow oval dish with a golden-brown top, one corner spooned out to show soft rice set in pale custard.
    Rich Rice Pudding

    Desserts & Sweets · 1 hr 20 min total

    Rich Rice Pudding (1857) 

    Alexis Soyer’s rich rice pudding for the hospitals: rice simmered in milk and water with sugar, lemon peel and butter, then set with beaten eggs and baked quickly.

  12. Two small golden-brown roast birds tied with string on an oval silver platter, strips of browned bacon laid beside them and a small silver sauceboat of pan juices.
    Gelinottes rôties

    Meat & Poultry · 1 hr 10 min total

    Roast Hazel Grouse (1903) 

    Escoffier’s one-line roast hazel grouse of 1903, for the game course of the first Nobel dinner: a small bird barded with fat and roasted hot, with Cornish hens.