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The breakfast table was piled with substantials. Coffee of excellent flavor, toast, hot rolls, cold ham, fried perch and rock, spring chicken, also fried and the sweetest and freshest butter comprised the bill of fare.
— , Chronicler of Maryland Plantation Life, 1859.
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November 14, 2008
This would have been a typical Thanksgiving menu for a wealthy Southern family in the late 1800s.
From Mrs. Charles H. Gibson’s Maryland and Virginia Cook Book, published in Baltimore by the John Murphy & Company, 1894.
Oysters on Half Shell. Sherry.
Mock Turtle Soup. Sherry.
Wild Turkey Roasted, Cranberry Jelly. Champagne.
Baked Ham, in American Champagne or good Cider.
Sweet Potatoes.
Cauliflower.
Baked Tomatoes.
Macaroni.
Lettuce Salad, with Toasted Crackers and Cheese.
Mince Pies.
Pumpkin Pudding.
Black Coffee.
Creme de Menthe Cordial.
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