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There was nothing on the table, when I was invited to it, except some cold salt pork and pickled beets; but as long as I remained, at intervals of two or three minutes, additions would be made, till at last there had accumulated five different preparations of swine’s flesh, and two or three of corn, most of them just cooked; the only vegetable, pickled beets.
— , A Journey in the Seaboard Slave States, 1861
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December 24, 2009
A menu, typical of those found in wealthy Southern homes at the end of the nineteenth century.
CHRISTMAS DINNER.
Decorations Holly.
Celery. Olives. Salted Almonds.
Blue Points. Grand Chateau Yquem.
Green Turtle Soup. Sherry.
Broiled Porapano with Pommes Duchesse.
Roast Turkey. French Peas. Asparagus. Chateau Lafitte.
Terrapin, a la Maryland. Champagne.
Roman Punch.
Red Head Ducks. Fried Hominy. Currant Jelly.
Champagne.
Celery Mayonnaise.
Burning English Plum Pudding, Brandy Sauce.
Ice Cream, a la Noisette.
Fruit. Salted Almonds. Bon Bons.
Cheese. Crackers.
Black Coffee.
Creme de Meuthe, with Crushed Ice.
—Mary Ann Bryan Mason, The Young Housewife’s Counsellor (sic) and Friend: Containing Directions in Every Department of Housekeeping, 1875.