2 of 6 items checked · 2 aisles
Dairy & Eggs
- Checked by You
Pantry / Durable
- Checked by You
Roasts, sausages, and a cold mould
Oct 25–31, 2026
A last week of old-fashioned keeping food: a moulded salmon eaten cold, a braised leg of mutton, bologna sausages boiled and hung to dry, and griddle cakes started with yeast the night before. American Cookery's 1796 Indian pudding opens it.
This is a present-day menu assembled from historical cookbook records spanning 1796–1896, from Amelia Simmons's *American Cookery* through Fannie Farmer's *Boston Cooking-School Cook Book*, and a source-led sampler rather than a claim that this exact week is traditional or representative of how every American household ate. The recipes are adapted, with quantities restated in modern units, and the shelf's centre of gravity is the Northeast.
Early American dinner week
Early American dinner week
22 of 65 items checked
Monday
Moulded Salmon, Cucumber Sauce
View a published recipe at Project Gutenberg (opens in a new tab)
4 of 11 items checked · 5 aisles
Tuesday
Chicken and Oysters à la Métropole
View a published recipe at Project Gutenberg (opens in a new tab)
3 of 8 items checked · 5 aisles
4 of 12 items checked · 5 aisles
2 of 6 items checked · 3 aisles
Friday
Corn Meal Griddle-Cakes (With Yeast)
View a published recipe at Project Gutenberg (opens in a new tab)
3 of 9 items checked · 4 aisles
4 of 13 items checked · 4 aisles
Each dinner is adapted from a public domain record in the Open Recipe Archive collection; the card’s source link carries its original cookbook and record. These dishes reflect authentic period techniques and ingredients, organized into a practical weekly dinner plan.