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.

No related posts.

2 Comments »

1. 

   Merry Christmas. Up early on Christmas morn and found your website, what a nice Christmas gift! Merry Christmas from an ole North Stater who lives in Charleston, S.C.

   I work in the wholesale food industry so food is my passion and my paycheck.

   Comment by Greg Ingalls — December 25, 2010 @ 5:02 am

2. 

   Thank you for sharing!!! I love reading about previous holiday meal traditions.

   Comment by treehouse Chef — December 28, 2009 @ 11:58 am

RSS feed for comments on this post. TrackBack URL

Leave a comment

Name (required)

Mail (will not be published) (required)

Website

Notify me of followup comments via e-mail