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More Southern Food
December 24, 2009
A menu, typical of those found in wealthy Southern homes at the end of the nineteenth century.
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.
Red Head Ducks. Fried Hominy. Currant Jelly.
Burning English Plum Pudding, Brandy Sauce.
Ice Cream, a la Noisette.
Fruit. Salted Almonds. Bon Bons.
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.
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