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.