historic American Christmas dinner menus

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Cookbooks at this time were written by and for the wealthy. The following menu reflects what an English nobleman might have served his guests at Christmas. Some early American settlers might have considered these foods "traditional" holiday fare, even though they probably set a simpler table.

Note: Not all colonial-era Christian Americans celebrated Christmas. Think: Puritan Pilgrims & Quakers and Scotch-Irish Presbyterians.

[1685] "A Bill of Fare for Christmas Day, and how to set the Meat in Order.: Oysters. 1. A collar of brawn. 2. Stewed Broth of Mutton marrow bones. 3. A grand Sallet. 4. A pottage of caponets. 5. A breast of veal in stoffado.

6. A boil'd partridge. 7. A chine of beef, or surloin roast. 8. Minced pies. 9. A Jegote of mutton with anchove sauce. 10. A made dish of sweet-bread. 11. A swan roast. 12. A pasty of venison. 13. A kid with a pudding in his belly.

14. A steak pie. 15. A hanch of venison roasted. 16. A turkey roast and stuck with cloves. 17. A made dish of chickens in puff paste. 18. Two bran geese roasted, one larded. 19. Two large capons, one larded. 20. A Custard.

"The second course for the same Mess. Oranges and Lemons. 1. A Young lamb or kid. 2. Two couple of rabbits, two larded. 3. A pig souc't with tongues. 4. Three ducks, one larded. 5. Three pheasants, 1 larded

6. A Swan Pye. 7. Three brace of partridge, three larded. 8. Made dish in puff paste. 9. Bolonia sausages, and anChoves, mushrooms, and Cavieate, and pickled oysters in a dish. 10. Six teels, three larded. 11. A Gammon of Westphalia Bacon. 12. Ten plovers, five larded.

13. A quince Pye, or warden pye. 14. Six woodcocks, 3 larded. 15. A standing Tart in puff-paste, preserved fruits, Pippins &c. 16. A dish of Larks. 17. Six dried neats tongues. 18. Sturgeon. 19. Powdered Geese. Jellies."

Most late 18th and early 19th century cookbooks do not contain menus or "bills of fare," except, perhaps by season. What we know about Christmas dinners in this period is gleaned primarily from journals, letters, household inventories, and other primary sources.

Most of the following menus are drawn by culinary historians and gifted chefs who have endeavored to replicate authentic period meals. Many contain modernized recipes.

[1770s] Christmas Day: Wassail, Cheese Wafers, Williamsburg Inn Chilled Crab Gumbo, Roast Young Tom Turkey, Fresh Mushroom Dressing, King's Arms Tavern Creamed Celery with Pecans

Heart of Lettuce, Russian Dressing, Eggnogg Pie and/or Ambrosia, Mince Pie with Rum Butter Sauce."

[1770s] Holiday menu at City Tavern, Philadelphia: Colonial inspired modern menu

[1790s] "Christmas Dinner at Mount Vernon: An Onion Soup Call'd the King's Soup, Oysters on the Half Shell, Broiled Salt Roe Hering, Boiled Rockfish, Roast Beef and Yorkshire Pudding, Mutton Chops, Roast Suckling Pig, Roast Turkey with Chestnut Stuffing,

Round of Cold Boiled Beef with Horse-radish Sauce, Cold Baked Virginia Ham, Lima Beans, Baked Acorn Squash, Baked Celery with Slivered Almonds, Hominy Pudding, Candied Sweet Potatoes, Cantaloupe Pickle, Spiced Peaches in Brandy, Spiced Cranberries, Mincemeat Pie, Apple Pie,

Cherry Pie, Chess Tarts, Blancmange, Plums in Wine Jelly, Snowballs, Indian Pudding, Great Cake, Ice Cream, Plum Pudding, Fruits, Nuts, Raisins, Port, Madeira."

[1810] Christmas at Monticello/Thomas Jefferson

Christmas menus reflect traditonal foods of the celebrant's original culture. In all times and places, the foods served for this holiday (and ingredients used) reflect the very best possible items available to the family. As you can imagine, pioneer American Christmas menus varied greatly

Christmas menus depended upon: – Location...cities offered more food choices than rural outposts – Situation...families living in homes/villages had more options than those living in camp-like quarters

– Economics...the wealthier the famly, the better grade food afforded (fine white flour vs coarse brown) – Heritage...people cook what they know...

Scandinavian pioneers in Minnesota set different traditional tables from the Germans from Russia in North Dakota, French Basques in Nevada, Dutch in Michigan, etc.

General popular Christmas foodstuffs of the period included roast beef, turkey, ham, potatoes, pickles, fine white bread, fruitcakes, cookies, pies. Oysters were treasured. Tinned oysters were available in some major cities but were expensive.

Some families might have been able to afford them; others not. Chocolate, tea, and coffee were likewise imported and not always available.

Most of what we know about pioneer era Christmas tables is gleaned from primary sources: letters, journals, peronal inventories, etc. Period cookbooks and menus only serve as period guides.

If you need this information for a child's report, we recommend The Little House Cookbook: Frontier Foods from Laura Ingalls Wilder's Classic Stories/Barbara M. Walker. Your local public librarian will be happy to help you obtain a copy.

If you are researching this topic for a college project (or constructing a historic menu for a museum, writing a book) we suggest you contact the foodways experts at Conner Prarie, IN (living history museum circa 1830s).

In addition to identifying menus/foods, they can also advise on cooking utensils and methods. If you have a specfic target location in mind, the local historical society is generally your best first contact. We can help identify the organization if you wish.

[1847] "To Arrange a Christmas Dinner. Place a high pyramid of evergreens (made as before directed) in the centre of the table. Let a roasted turkey of uncommon size occupy the middle or centre of one side of the table, on one end let there be a cold boiled ham, and at the other, fricasseed chicken or a roast pig;

with the turkey serve mashed potatoes and turnips, boiled onions and dressed celery, or other salad with apple sauce--near the ham place fried or mashed potatoes and pickles or mangoes: and with the pig or fricassee, the same as with the turkey;

large pitchers of sweet cider (or where that is not desired, ice water) should be placed diagonally opposite each other, on two corners of the table; boiled turkey with oyster sauce may occupy the place of the fricassee, or instead, a fine oyster pie.

For dessert, there should be only two very large and ornamental mince pies, one sufficiently large that each of the company may be helped from it, in token of common interest, is desirable.

Ice creams and jellies and jams and ripe fruits and nuts, with sweet cider and syrup water of different sorts, or wines, complete the dessert.

Biscuit and jelly sandwich may be served at dessert, or paste puffs and charlotte de russe or blancmange with strands of jelly."

[1847] "Christmas dinner.--Roast turkey; cranberry sauce; boiled ham; turnips; beets; winter-squash--Mince pies. New Year's dinner.--A pair of roast geese with apple sauce; smoked tongue; turnips; cold-slaw; winter-squash--Plum pudding.

"Christmas and New Years' dinners.--Boiled turkey with oyster sauce; two roast geese with apple sauce; roasted ham; chicken pie; stewed beets; cold-slaw; turnips; salsify; winter-squash--Plum pudding; mince pie; lemon custards; cranberry pie.

Roast turkey with cranberry sauce; boiled fowls with celery sauce; boiled ham; goose pie; turnips; winter-squash; salsify; cold-slaw; beets--Mince pudding boiled; lemon pudding baked; pumpkin pudding.

Mock turtle soup; roast turkey with cranberry sauce; boiled turkey with celery sauce; roasted ham; smoked tongue; chicken curry; oyster pie; beets; cold-slaw; winter-squash; salsify; fried celery--Plum pudding; mince pie; calves'-feet jelly; blanc-mange.

[1870] Christmas Dinner, Jennie June's American Cookery Book

[1880] "Christmas Dinners. Clam soup; baked fish, Hollandaise sauce; roast turkey with oyster dressing and celery or oyster sayce, roast duck with onion sauce, broiled quail, chicken pie; plum and crab-apple jelly; baked potatoes in jackets, sweet potatoes,

baked squash, turnips, southern cabbage, stewed carrots, canned corn, canned pease, tomatoes; Graham bread, rolls; salmon salad or herring salad, Chili sauce, gooseberry catsup, mangoes, pickled cabbage; bottled, French or Spanish pickles; spiced nutmeg-melon and sweet- pickled grapes, and beets;

Christmas plum-pudding with sauce, charlotte-russe; cocoa-nut, mince, and peach pies; citron, pound, French loaf, white Mountain and Neapolitan cakes; lady's fingers, peppernuts; centennial drops, almond or hickory-nut macaroons; cocoa-nut caramels,

[1886] "Christmas Dinner This table should be laid as for any other company dinner, the necessary adjuncts being at had on the sideboard or another table, as heretofore directed.

It is a modern fancy to introduce a centre cloth of embroidered linen, or squares and ovals of plush, on which the epergne is set;

but practical housekeepers would generally prefer a low dish of ferns or scarlet geraniums mingled with white carnations, having for a base a round mirror whose outer edge could be hidden under a wreath of evergreen, and upon whose surface some stray leaves or blossoms have fallen as if by accident.

In cities and towns, where raw oysters can be had, they are often used as a first course. They should be opened and the shell washed an hour or so before dinner, and be put in a cold place.

When wanted for the table, if one has not proper oyster-plates, arrange six of these shells, with an oyster in each, on a dessert-plate, with the narrow part of the shell inward, all meeting in the centre, where two or three slices of lemon are laid.

Small crackers are passed, in addition to the bread on the napkin, and the pepper and the salt should be within reach. The second course may be breaded mutton-chops, accompanied with canned French peas.

A haunch of venison and boiled cauilflower, with drawn butter poured over the latter, would make an acceptable second course. The venison should be purchased several days in advance and hung in a cool place, and should be washed off five or six times with vinegar.

On Christmas morning it should be washed with warm water, with a dash of cold water at the last. The wipe perfectly dry and enclose it in a covering of dough made of flour and water rolled into a thickness of not more than half an inch. Encase this in two layers of white wrapping-paper and secure with a string.

Fill a dripping-pan a third full of hot water and baste ofen, adding to it from the tea-kettle as it evaporates. Frequent basting will keep the paper from scorching; and when thorougly cooked--which will require from two to three hours--take form the oven about three-fourths of an hour before dinner, remove all the coverings,

rub well with butter and dredge with flour, and then return to the oven. Repeat this butter-basting two or three times, till the meat is nicely browned and a 'glaze' formed. Garnish the venison with alternate slices of lemon and pickled beet-root. Season the gravy with a large spoonful of currant jelly and the juice of half a lemon.

When dihsed, it will be an improvement to garnish him with oysters carefully crumbed and fried. Cranberry sauce should be passed with roast turkey. Chicken salad may follow this course, cheese and crackers coming next.

Everything save the ornamental centre- pice will now be removed from the table, and the crumbs brushed from the cloth, making the entrance of the mince-pies, fruits, nuts, and raisins now in order. Ices will be reslished after highly-seasoned pastried, and light fancy cakes may be passed with them.

Oranges, grapes, and the late pears are ordinarily offered, and last of all should com the little cups of black coffee, accompanied by cream and sugar. it sould be of good strength, as we fuly assent to the statement that 'well-bred and sensible people do not affect pale and watery decoctions after a hearty dinner.'"

[1888] "Murray Hill Hotel Christmas Dinner, New York City: Cherrystones, Celery, Cream of Artichokes, Florentine, Consomme of Game, Quenelles, Terapene au Madere, Small Patties of Oyster Crabs, Fillet of Beef, Braise, Lithuanienne, Potatoes, Sprouts,

Breast of Partridge, Truffle a la Toulouse, Timbale of Sweetbread, Victoria, Fresh Mushrooms on Toast, Punch a la Russe, Christmas Beef, Yorkshire Pudding, Turkey with Chestnuts, Canvas Back, Stuffed Quail, Samp Fritters,

Lettuce, Asparagus, Hollandaise, French Peas, Baked Cauliflower, Plum Pudding Polonaise, Mince Pie, Nesselrode, Fantasie, Cream a la Moscovite, Marsala Jelly, Assorted Cakes, Fruits Glaces, Cheese, Fruits, Coffee."

[1890] Let the breakfast be simple, plain and nutritious, served early, as on this morning the children of the house usually arise early, and a late breakfast makes too short a space before the heavy dinner,

and the children, in consequence, suffer for perhaps a week to come from indigestion, cuase by cramping, and, by the way, I think as a rule Christmas dinners are too heavy to be thorougly enjoyed and digested.

We are living in the days of civilization and refinement, and not in the days of King Richard II, at whose table thirty courses were served at a Christmas dinner and it is said that the fragments that remained were more than sufficient to serve a thousand persons.

Of coruse, great numbers were invited; but imagine the waste and the heavy laden table with such a quantity of left over.

The feast given in Westminster Hall, in 1399, was such a large and coarse affair, that twenty-six oxen, three hundred sheep, besides fowls without number, were put upon the table and consumed.

Breakfast, at 8 o'clock Fruits, Breaded Chops, Tomato Sauce, Baked Potatoes, Buckwheat Cakes, Maple Syrup, Coffee. Dinner at 2 o'clock Oysters on Half Shell, Almond Milk Soup with Rice, Salted Almonds, Celery,

Olives, Halibut baked with fine Herbs, English Drawn Butter, Persian Potatoes, Roast Trukey, Cranberry Sauce, Rice Croquettes, Asparagus Tips, Braised Duck, Baked Macaroni, Lettuce Salad, Wafers, Brie, English Plum Pudding, Brandy Sauce, Coffee, Nuts, Fruits, Sugar Plums.

Supper, at 8 o'clock Raw Oysters, Chicken Sandwiches, Coffee, Jelly, Cake."

[1897] "Christmas Dinner: Oysters on the Half Shell, Clear Soup, Custard and Spinach Blocks, Olives, Celery, Deviled Spaghetti, Roasted Turkey, Chestnut Stuffing, Cranberry Jelly,

Sweet Potato Croquettes, Peas Served in Turnip Cups, Ginger Sherbet, Lettuce Salad, Cheese Balls, Toasted Crackers, Plum Pudding, Hard Sauce, Coffee, Bonbons, Almonds.

[1900] "Christmas Dinner Clam or Oyster Soup, Celery, Baked Fish, Hollandaise Sauce, Roast Turkey, Oyster Dressing, Celery or Oyster Sauce, Roast Duck, Onion Sauce, Baked Potatoes, Sweet Potatoes, Baked Squash, Mashed Turnips,

Canned Corn, Stewed Tomatoes, Graham Bread, Rolls, Salmon or other Salad, Plum Pudding, Peach Pie, Fruit, Nuts, Coffee and Chocolate."

[1901] "Christmas--Breakfast: Breakfast cakes--any kind, maple syrup, breaded pork chops, tomato sauce, Saratoga chips, oranges. Dinner: Clam soup, roat pig, lobster salad, apple sauce, green peas, canned corn, sweet potatoes, celery, mashed potatoes,

currant or plum jelly, pickles, plum pudding, fruit cake, fruits in season, raisins, nuts. Supper: Cold roast pig, escalloped oysters, raspberry jam, Vienna rolls and honey."

[1903] "Christmas Day Dinner: Oysters on Half Shell, Game Soup, Boiled White Fish, Sauce Maitre d'Hotel, Roast Goose, Apple Sauce, Boiled Potatoes, Mashed Turnips, Creamed Parsnips, Stewed Onions, Boiled Rice, Lobster Salad, Canvas Back Duck,

Christmas Plum Pudding, Sauce, Vanilla Ice-cream, Mince Pie, Orange Jelly, Delicate Cake, Salted Almonds, Confectionery, Fruits, Coffee."

[1905] "Christmas Menus For the ordinary company dinner all sorts of novelties are looked for and bills of fare are made as unique as possible. Not so much with the Christmas dinner; it has remained unchanged for many generations.

Christmas would not be Chritams without the turkey or goose, plum pudding and sugar-plums. The pudding for the feast should be made at least two months before the occasion, and put away to ripen and become mellow and rich.

Not so the candies; they should be as fresh as possible, not more than a day old, and should be kept in tin boxes and in a dry place. Cranberry jelly will be made always the day before. The turkey drawn and hung in a cold place for at least one day before roasting.

If turkey or goose cannot be procured, a large chicken will answer very well. A fruit pudding is less expensive than plum pudding, but must be palatable and well made. The perfect menu combines the luxuries of the season without great expenditure of either time or money.

Dinner should not be so elaborate that it is entirely beyond the capacity of the cook or the housewife to whom the preparation is assigned. Select vegetables that are in season. Use holly, cedar and mistletoe for decorations, or ground pine and partridge berry. Do not use roses or other hot-house flowers, as they are entirely inappropriate.

"Oyster Cocktails, Crackers, Consomme a la Royal, Bread Sticks, Celery, Olives, Mushroom Patties, Roasted Turkey, Giblet Sauce, Cranberry Punch, Sweet Potato Croquettes, Creamed Onions, Broiled Birds, Chicory Salad, Plum Pudding, Brandy Sauce, Toasted Crackers, Camembert, Coffee.

"Cherry-stone Oysters in Beds of Cress, Consomme a la Royal, Broiled Slamon, Lobster Sauce, Parisienne Potatoes, Turkey, Chestnut Stuffing, Cranberry Sauce, Boiled Rice, Creamed Onions, Shaddock Sherbet, Canvas-back Duck, Fox Grape Jelly, Lettuce Salad, French Dressing, Mince Pie, Pumpkin Custard, Nuts, Raisins, Fruits, Coffee.

"Cream of Corn Soup, Chicen Pie, Roasted Beef, Brown Sauce, Baked Sweet Potatoes, Spinach, Celery, Plum Pudding, Hard Sauce, Nuts, Bobons, Raisins, Toasted Crackers, Cheese, Coffee."

[1906] "Menu-Christmas: Breakfast: Oranges, Germia, Broiled Salt Mckerel, Chipped Beef on Toast, Baked Potatoes, Griddle Cakes, Muffins, Coffee...Dinner: Oysters on Half Shell, Cream Chicken Soup, Boiled Whitefish, sauce Maitre d'Hotel, Roast Goose,

apple sauce, Boiled Potatoes, Mashed Turnips, Sweet Potatoes, Christmas Plum Pudding, Lemon Ice, Squash Pie, Quince Jelly, Delicate Cake, Salted Almonds, Fruit, Coffee...Supper: Cold Roast Goose, Oyster Patties, Cold Slaw, Charlotte Russe, Popovers, Currant Jelly."

[1908] "It is not so much the question this year what shall we have for our Christmas dinner as what shall we not have or rather what shall we dispense with to save expenses, as prices of food products are tremendous.

So as Americans we will serve the best Christmas dinner we cna afford and have enough for ourselves and our friends, without be in overextravagant.

Besides a good dinner a little will be spent for Christmas greens and flower to decorate the table and the house...Here are four menus as suggestions for the Christmas dinner...

Menu No. 1. Lynn Havens, Half Shell, Celery, Olives, Chicken Soup, Deviled Crabs, Eu Coqueille, Hothouse Cucumbers, Roast Sirloin or Prime Ribs of Beef, Seasoned Potatoes, Romaine Salad,

Spinach, Roquefort Cheese, Toasted Biscuits and Wafers, Plum Pudding, Brandy Sauce, Ice Cream, Fruit, Nuts, and Raisins, Coffee.

Menu No. 2. Grape Fruit, Green Turtle Soup Clear, Radishes, Sliced Tomatoes, Boiled Striped Bass, Sauce HOllandaise, Bermuda Potatoes, Roast Saddle of Canada Mutton, Currant Jelly, Jerusalem Artichokes, Cream Sauce,

Stuffed Green Peppers, Pineapple Punch, Broiled Squab, Lettuce Salad, Celery and Stilton Cheese, Biscuit Tortoni, Fruit, Nuts, Rasisins, Coffee.

Menu No. 3. Cream of Oysters, Olives, Salted Pecans, Crabflakes au Gratin, Roast Turkey, Cranberry Jelly, Country Sausages, Mashed Potatoes, Boiled Onions, Celery Salad, Toasted Wafers, Edam Cheese, Deep Dish Apple Pie, Ice Cream, Coffee.

Menu No. 4. Iced Oranges, Cream of Celery, Roast Goose, Apple Sauce, Mashed Potatoes, Fresh String Beans, Grape Fruit, Salad, Nechatel Cheese, Toasted Wafers, Cream Tapioca Pudding, Plum Jelly, Coffee...

"...the dinner serve form Menu 1 costs at least $4 more for six persons than it did five years ago...Menu 2 will cost just about double the price it would have five years ago.

The first item, grapefruit, is very expensive...cannot be bought for less than 30 cents... With the exception of the turkey and sausages, the items on Menu No. 3 will cost but little more than they have in five years...

Menu No. 4 is a very simple one, and, wiht the exception of the goose, will be comparatively inexpensive. Get a Boston goose. It will cost 30-- perhaps 35--cents a pound, but every one is guaranteed and the Boston bird is the only goose brought to the New York market fit to eat."

Here is a Christmas menu, traditionally English in its main features, but embellished with a few up to date American frills.

The entire cost of it is covered by one of Uncle Sam's five dollar bills:-- Grape Fruit or Oyster Canpes, Pickled Pears (home made), Celery, Oxtail or Mick Turtle Soup, Roast Green Goose with Apple Sauce, or Roast Sirloin of Beef with Browned Potatoes and Yorkshire Pudding,

Mashed Irish Potatoes or Baked Sweet, Boiled Onions with Cream Sauce, Roman Punch (home made), Roast Pigeons, Orange and Endive Salad, Pippins and Cheese, Plum Pudding with Brandy Sauce, Syllabub, Nuts, Raisiiiins, Coffee (demi-tasse)."

[1909] "A Christmas Dinner. Grape Fruit or Consomme, Celery, Olives, Mock Goose, Apple Sauce, Baked Onions, Rice, Apple Salad, French Dressing, Wafers, Plum Pudding, Orange Sauce, Coffee, Candies, Fruits, Nuts."

[1911] "Christmas Diunner Menu No. 1: Sardine Cocktail, Chicken Consomme with Oysters, Pulled Bread, Olives, Salted Pecans, Spanish Mackerel, Jaffa, Dressed Cucumbers, Roast Goose, Potato Stuffing, Apple Baskets, Sweet Potatoes with Sherry,

Cauliflower, Hongroise, Christmas Salad, Cheese Stars, Fruit Pudding, Monroe Sauce, Parfait Armour, Lady Fingers, Bonbons, Toasted Crackers, Roquefort, Cafe Noir."

[1912] "The Christmas dinner menu was probably made out days ago; mincemeat and plum pudding, perhaps, have been standing on the cupboard shelf for weeks;

the butcher has the order for a goose or a turkey or a chicken, as the case may be, and even the vegetables are probably waiting in cellar or pantry to be cooked.

But even after the Christmas dinner is cleared away tomorrow, the housewife's worries over the holiday fare are not ended, for there still remains the Christmas supper to plan and prepared...

The Christmas supper should be appetizing and satisfying, but it should not be very hearty, and it need not be very expensive. if it is prepared the day beforehand it will prove a true holiday meal, for it will give a well-deserved rest to the cook--be she mistress or maid.

A dainty, substantial, and economical supper might consist of a salad, bread and butter, lettuce, cress or jelly sandwiches, fruit, cakes, and tea, coffee, or chocolate. Bouillon in cups or grapefruit to begin with would make this supper more festive and 'filling' and either could be added at a cost of 25 or 30 cents.

The sandwiches, of course, would have to be put together Christmas afternoon, but they could be planned the day beforehand. The fruit could be washed and dried and arranged in a dish--bananas, oranges, grapes, and apples are inexpensive and seasonable.

The cakes could be made and put in the cake box. The grapefruit could be removed from its shell and put in a covered dish on the ice, ready to have sugar added and to be put in sherbet cups at the last minute, or the bouillon could be made, strained, and set aside--all the day beforehand."

[1913] "Christmas Dinner: Oysters, Mangoes, Celery, Stuffed Olives, Tomato Soup, Roast Turkey, Cranberry Jelly, Roast Sweet Potatoes, Mashed Turnips, Brussels Sprouts, Orange and Celery Salad, Vanilla Blanc-mange, English Plum Pudding, Fruit, Coffee."

[1919] "December 25, Dinner: Blue Points, mignonette, Bisque d'ecrevisses, Salted Almonds, Celery, Ripe California olives, Fillet of trout, Cafe de Paris, Sweetbreads braise, au jus, Puree de marrons, Roast goose, apple sauce, Sweet potatoes, Southern style, Pate de foi gras de Strasbourg,

[1920] Christmas Dinner, 4PM: Clear Tomato Soup, Celery, Cole Slaw, Tuna Fish a la New berg, Potato Balls, Sliced Cucumbers, Roast Turkey, Game Filling, Brown Gravy, Cranberry Sauce, Candied Sweet Potatoes, Spinach, Corn, Lettuce, Russian Dressing, Individual Plum Puddings,

Coffe...-OR-...Celery, Pickles. Olives, Sardine Canape, Bouillon, Miniature Codfish Balls, Tomato Sauce, Parsley Potato Balls, Cucumbers, Baked Sugar-Cured Ham, Currant Jelly, Champagne Style Sauce, Paprika Potatoes, Peas, Asparagus Salad, Delmonte Dressing, Individual Hot Mince Tarts, Coffee."

[1922] "Christmas Day. Breakfast Cereal, Cream, Breakfast Apples, Toast, Bacon, Coffee. Dinner Fruit Cocktail, Oyster Soup, Olives, Sweet Pickles, Roast Suckling Pig, Browned Potatoes, Diced Turnips in Hollandaise, Scalloped Tomatoes in Ramekins, Cranberry Apple Sauce,

[1924] "Christmas Dinner: No. 1: Oyster Cocktails in Green Pepper Shells, Celery, Ripe Olives, Roast Goose with Potato Stuffing, Apple Sauce, String Beans, Potato Puff, Lettuce Salad with Riced Cheese and Bar-le-Duc French Dressing, Toasted Wafers, English Plum Pudding, Bonbons, Coffee...

No. 1: Cream of Celery Soup, Bread Sticks, Salted Peanuts, Stuffed Olives, Roast Beef, Yorkshire Pudding, Potato Souffle, Spinach in Eggs, White Grape Salad with Guava Jelly, French Dressing, Toasted Crackers, Plum Pudding, Hard Sauce, Bonbons, Coffee."

[1924] Vegetarian Christmas menu: Macedoine of Fruit, Cream of Mushroom Soup with Croutons, Celery, Radishes, Ripe Olives, Chestnut Pie, Normandy Loaf with Cranberry, Glazed Sweet Potatoes, Creamed Brussels Sprouts, French Salad, Cinnamon Buns,

Butter, White Bread, Cream Puffs, Steamed Fruit Pudding, Nuts and Raisins, Minute Brew."

[1927] "A Dainty Christmas Dinner for a not Overinflated Purse. Christmas Cocktail, Potage Parmentier, Parmesan Toasterettes, Roast Fowl with Fruit Dressing and Spiced Jelly Sauce, Duchess Potatoes, Moulded Spinach, Hot Cranberry Muffins, Celery-and-Olive Salad in Hubbardstron Cups,

Green Mayonnaise, Cinnamon Toast Strips, Jewel Pudding with Whipped Cream, Red-and-Green Frosted Cake, Coffee, Candy, mixed fruit and nuts conclude this dinner."

"'What shall we have for Christmas dinner?' that is a question that challenges every housewife as the holiday approaches. Certain things she must have--or at least tradition says she must have-as fowl and cranberry sauce, and mince pie or Christmas pudding,

and then there are the usual items, but not absolutely required by rule, as stuffing with the fowl, and rich giblet gravy and sweet and Irish potatoes, some kind of salad and fruit cake.

Whole wheat grain cereal would be excellent, since it prepares the system for the big dinner to come by regulating the eliminating organs and stimulating the system...Now for the Christmas dinner menu itself.

Why not start with a clear soup? This prepares the stomach for the heavy food, does not contribute much food value and helps in preventing overeating by filling the stomach with a light liquid at the start that stimulates the action of the digestive fluids.

Chicken turkey or roast pig may follow, with potatoes, baked preferred to other ways of cooking...of serving both sweet and white potatoes, a rather absurd custom, is never more out of place than at the heaviest dinner of the year, so why not dispense with it?

Candy, if it is served, should be purchased with great care, Let is be only what you know to be pure, fresh and well made.

The final words of advice for the successful Christmas dinner are: First, eliminate judiciously from the menu--don't overload it; second, have lenty of the lighter vegetables that give bulk without heaviness; third, supply fruit juices; fourth, see that every bit of food is of the best.

So we will preserve our Christmas cheer, not only while the food is assailing our eyes and nostrils and is in our mouths, but twelve hours adfterward."

[1929] "A Christmas Dinner. Stuffed Pimientos, Consomme, Croutons, Roast Turkey or Braised Chicken, Mashed Potatoes, Buttered Brussels Sprouts, Piccalilli, Cranberry Sauce, Horseshoe Rolls, Butter, Jellied Coleslaw, Mayonnaise, English Plum Pudding, Maraschino Hard Sauce, Black Coffee.

[1930] "Christmas Dinner. Menu No. I. Oyster cocktail, Clear soup, Croutons, Roast turkey, Chestnut dressing, Mashed potatoes, Cranberry ice, Cauliflour, Cheese sauce, Cloverleaf rolls, Butter, Currant jelly, White grape, Green gage plum and nut salad, Plum pudding, Fruit sauce, Coffee, Candy, Salted nuts, Candied Ginger.

Menu No. II. Fruit Cocktail, Noodle soup, Roast duck, Corn bread dressing, Gravy, Steamed rice, Pickled peaches, Baking powder dumplings, Lettuce, Asparagus tip salad, Minced pie, Grated cheese, Coffee.

Menu No. III. Tomato and lemon juice cocktail, Bouillon, Roast tenderloin of pork, Cinnamon pineaple rings, Rissole potatoes, Broccoli, Hollandaise sauce, Light rolls, Butter, Jelly, Apple, Carrot, Celery salad, Vanilla mousse, Fruit Cake, Coffee."

[1931] "Christmas Dinner No. 1: Tomato cocktail, Roast turkey with chestnut stuffing, Giblet gravy, Mashed potatoes, Buttered onions, Spinach or another green vegetable, Cranberry relish, Celery and olives, Grapefruit salad, Plum pudding with hard sauce, Nuts and fruit, Coffee...

Christmas Dinner No. 2: Roast chicken or roast pork loin, Browned potatoes, Mashed rutabaga turnip, String beans, Fried pineapple, Celery, Mince pie, Nuts and fruit, Coffee."

Christmas Dinner Cream of Peanut Butter Soup, Stuffed Roast Trukey, Giblet Gravy, Sweet Potato Balls, Creamed Onions, Scalloped Tomatoes and Spinach, Celery Curls, Ripe and Stuffed Olives, Piccallili,

Cranberry Jelly Circles, Pear Salad, Plum Puddng, Sterling and Yellow Sauces, Assorted Crackers, Assorted Cheeses, Crystallized Ginger, Coffee."

[1932] "An Old English Christmas Dinner Menu: Crystal Coca-Cola Cocktail served in the Living Room, Barley Broth with Saltines, Roast Goose or Young Suckling with Apple Stuffing, Black Currant Jam, Riced Potatoes,

Brussels Sprouts, Old Fashioned Cole Slaw, Celery, Pickled Walnuts, Plum Pudding with Hard Sauce, Nuts, Coffee, Fruits."

"Christmas Dinner 1 (Approximate Cost for 8 persons $3.25) Cranberry Cocktail, Crown Roast of Pork, Sweet Potatoes Glace, Spinach de Luxe, Christmas Beeets, Cabbage Salad with Chili-Sauce Dressing, Old-Fashioned Indian Pudding, Vanilla Sauce, Roasted Walnuts, Demi Tasse.

"Christmas Dinner II (Approximate Cost for 8 persons $4.25) Tomato Bouillon, Slow-cooked Roast Beef, Gravy, Mashed Potatoes with Toasted Crumb Topping, Savor Onion Saute, Buttered Squash, Grapefruit and Canned Pear Salad, Plum Pudding, Sterling Sauce, Demi Tasse.

"Christmas Dinner III (Approximate Cost for 8 persons $7.50) Seedless Grape and Canned Raspberry Cocktail, Roast Turkey, Sausage Stuffing, Mashed Potatoes, Giblet Gravy, Creamed Celery, Broccoli with Almond Sauce,

Olives, Cranberry Jelly, Christmas Salad with Mayonnaise, Coffee Caramel Ice Cream, Mints, Raisins, Demi Tasse."

[1936] "Christmas Dinner: Oyster Cocktail, Wafers, Clear Soup, with Custard, Celery, Salted Nuts, Roast Goose with Dressing, Applesauce, Glaced Sweet Potatoes, Mashed Potatoes, Baked Squash, Brussels Sprouts with Chestnuts,

Cranberry Ring with Grapefruit and Malaga Grape Salad, Plum Pudding Trimmed with Holly, Hard Sauce or Brandy Sauce, Lemon Milk Sherbet, Mince Pie, Mixed Nuts and Raisins, Fruit, Candies, Coffee."

[1937] "Christmas Dinner: Crabmeat Cocktail, Roast Goose Sage-onion Dressing, Frozen Spiced Applesauce, Mashed Potatoes, Creamed Turnips, Celery, Stuffed Olives, Plum Pudding, Hard Sauce, Salted Nuts, Mints, Coffee."

[1938] "Chistmas day tastes are as divergent as like and dislikes in the matter of dress. To satisfy the most goumret-minded as well as the lover of appetizing holiday foods working on a budget, the following menus have been devised.

The business girl or beachelor has not been overooked either, for a special easy time-saving meny and recipe is included for those in apartmet house solitary confinement.

Poor Man's Dinner: Hot spiced cider, Roast stuffed chicken, Savory giblet gravy, Mashed potatoes Creamed green geans and celery, Mixed green salad, Cranberry jelly, Sour ccreaam dressing, Crispy hard rolls, Country butter, Pumpkin and peanut pudding, Hot coffee.

Rich Man's Menu: Cream of almond soup, Cheese stars, Ripe olives, Celery filled with pimieto cheese, Roast stuffed goose or Virginia Tom turkey, Apple and raisin stuffing, Brown gravy, Baked spiced oraanges, Cranberry nut sauce, Sweet potato puffs, Buttered peas,

Tiny baking powder biscuits, Butter, Persimmon salad with French dressing, Hot coffee, Fresh pineapple parfait, Paper-thin fruit cake slices.

Busybodies' Menus: Baked bean soup, Cocktail frankurter garnish, Baked spiced ham slices, Cinnamon apples, Pan browned potatoes, Buttered Brussel sprouts, Nut fruit muffins, Orange marmalade, Romaine and chhicory salad tossed at table, Compote of fresh fruits in honey, Spiced hot nuts Christmas coockies, Demi tasse."

Breakfast Sliced Oranges, Boiled Grits and Cream, Celery, Olives, Radishes, Fried Croakers, Sauce a la Tartare, Potato Chips, Broiled Lamb Chops, Small Hominy, Corn Cakes, Butter, Louisiana Syrup, Cafe au Lait

Dinner Bayou Cook Oysters, Cream of Celery Soup, Spanish Olives, Celery, Young Onions Pickled, Radishes, Salted Almonds, Bouillabaisse (Red Snapper and Red fish), Louisiana Rice, Potatoes au Beurre Matire d'Hotel, Vol-au-Vent of Pigeons, Green Peas Buttered, Souffle of Bananas au Rhum or Maraschino,

Punch, Roast Turkey, Cranberry Sauce, Stuffed Tomatoes, Artichokes au Buerre Matire d'Hotel, Sliced Cucumbers au Vinaigrette, Asparagus, Broiled Snipe on Toast, Pouding a la Reine, Wine Sauce, Mince Pie, Apple Pie, Strawberry Ice, Bouchees, Massepains, Petits Fours, Assorted Fruits, Assorted Nuts, Raisins,

Bonbons a la Creole, Edam Cheese or Roquefort, Water Crackers, Cafe Noir... Supper Cold Turkey, Tomato Salad, Crackers, Cake, Marmalade of Apricots, Cheese, Fruit, Tea."

[1939] "Christmas. Celery, Oysters on the Half Shell, Olives, Bouillon or Essence of Tomato, Melba Toast, Roast Goose, Savory Stuffing or Little Roast Pig, Mashed Potatoes, Creamed Onions, Apple and Grape Salad, Mince Pie or Plum Pudding, Hard and Liquid Sauce, Black Coffee."

[1940] "Family Christmas Dinner: Grape Juice--Ginger Ale Cup, Cheese Popcorn, Roast Goose or Turkey, Gravy, Mashed Potatoes, Peas, Cranberry Relish, Olives, Celery, Green Salad, Rolls, Jellied Raspberry Grapefruit or Plum Pudding, Coffee."

[1942] "Christmas Dinner, The White House: Oyster cocktail, Clear soup with sherry, Roast turkey, Chestnut dressing, Cranberry jelly, Deerfoot sausage, Beans, Cauliflower au gratin, Casserole sweet potatoes with orange, Grapefruit and avacado salad, Plum pudding, Hard sauce, Coffee."

[1944] "Christmas Dinner I: Cranberry Sherbet, Roast Turkey, Oyster Stuffing, Sweet Potatoes, Piquante Spinach with Beets, Grapefruit and Celery Salad, Christmas Plum Pudding, Foamy Sauce, Coffee.

Christmas Dinner II: Roast Duck, Creole Rice Stuffing, Buttered Squash, Brussels Sprouts, Celery, Carrot Sticks, Olives, Orange Milk Sherbet, Mixed Nuts, Coffee."

[1945] "While some of us will celebrate Christmas by gathering around a holly decked table laden with turkey, cranberry sauce and a flaming plum pudding, a very different sort of feast will ber enjoyed in those New York homes where families of European origin carry on their native traditions.

Those of Italian descent, for example, will sit down tonight to an eight or nine course dinner that in all probablility will last through to Christmas Day. One thing that characterizes most continental festivities, in fact, is the serving of the chief Yuletide meal on Chrstmas Eve.

Among the most important of the special foods that appear at the dinner is capitoni, which usually follows a broth. It consists of fried eels, of which Italians are especially fond.

The main dish might be fowl, but more likely it's a flank steak, rolled and stuffed with spinach, eggs and mozzarella cheese. A salad and melon come next, then the final sweet Cannoli, a righ pastry shaped like a cornucopia and filled with a custard cream mixed with candied fruits and pistachio nuts, is the traidional finale.

Burgundy is the favored wine to accompany the meal, and, of course, the table always holds a bowl of dried and fresh fruits and nuts.

"Though the foods served by the French vary on Christmas according to proinces, some families partaking of goose, others ham, one custom common to all and followed by the French is the country is the serving of buche de noel for dessert.

This is a delicious and elaborate yule log, made of cake--sometimes sponge, sometimes chocolate--and topped with a chocolate or mocha icing, garnished with green flowers.

"Perhaps one of the most lavish of the holiday tables is enjoyed by Scandinavians, whose smorgasbord on Christmas Eve is piled high with relishes, fish salads, head cheeses and so on. But the tradtional lutfisk is the real specialty of the occasion.

It consists of a variety of fish, usually cod, that has been split down the center, cleaned, boned and put in the sun for a month or more to dry.

The fish is boiled or baked and served with a mustard sauce. Herring salad for the repast is also sold by that store at 75 cents a pound, but it is made on order only.

Julgrot, a variation of rice pudding prepared with a few almonds, winds up the feast, and legend had it that the first unmarried person to find an almond will be the next bride or bridegrrom.

[1947] "As Christmas decorations were put up at the White House today, Mrs. Truman's secretaries announced the Christmas dinner menu. It was minus bread or rolls and butter, in keeping with the national food conservation program.

Christmas Dinner: Tomato Consomme, Curled Celery, Assorted Olives, Roast Turkey, Chestnut Dressing, Giblet Gravy, Cranberry Jelly, Mashed Potatoes, Asparagus, Plum Pudding, Molded Ring with Fruit, Candy, Nuts, Coffee."

[1950] "Christmas Dinner. Consomme, Melba Toast, Celery Curls, Olives, Roast Turkey, Mushroom and Oyster Stuffing, Cranberry Relish, Sweet potato Souffle, Broccoli, Green Salad Bowl with French Dressing, Individual Plum Puddings with Brazil-nut Hard Sauce, Coffee, Milk."

[1956] "Fireside Buffet: Holiday Glazed Ham, Parsley Potatoes, Spiced Peaches, Corn-bread Diamonds, Vegetable Scallop, Relishes: Olives, Water Cress, Watermelon Rind, Radishes, Celery Crescents, Eggnogg Pie, Coffee, Salted Nuts, Mints."

[1956] "A Dinner in Red for Christmas: Fruit Cocktail, Salmon Pudding, Cheese Sauce, Potato Cubes, Corn Relish in Red Pepper Cups, Radish Flowers, Roast Turkey or Roast Duck with Oyster Stuffing, Cranberry Molds, Creole Brains, Asparagus in Red Pepper Rings, Egg Rolls, Tomato Jelly with Stuffed Olives and Celery"

[1959] "Duckling Dinner: French Onion Soup, Holiday Duckling With Orange Stuffing, Cranberry Sauce, Mushroom Wild Rice, Almond Green Beans, Gala Fruit Wreath, Parkerhouse Rolls, Butter, Assorted Cheese and Crackers, Hot Coffee."

"Rib-Roast Splurge: Merrie Roast of Beef, Roast Potatoes, French-fried Onion Rings, Broccoli with Easy Hollandaise, Salad Apple Ring, Brown-and-serve Fantans, Candle Cake, Hot Coffee, Mugs of Milk."

[1963] "Holiday Feasting: Baked Liver Pate and/or Shrimp Relish, Roast Turkey, Mushroom-Rice Stuffing with lots of Gravy, Stuffed Baked Sweet Potatoes, Onions Parmesan, Green Beans with Herb Sauce, Relish Bouquet: Cranberry Sauce, Olives,

Celery Fans, Cranberry-Crunch, with Soft Vanilla Ice Cream or Gouda Cheese or Heavenly Honey-Walnut Pumpkin Pie or Lemon Sherbet with Minted Pineapple, Coffee, of course."

[1963] "Christmas: Savory Roast Beef, Fluffy Mashed Potatoes, Braised Celery with Mushrooms, Tomato Aspic served on Green-Pepper Rings, Rolls, Mincemeat Glace, Coffee."

[1966] "A Dinner for Christmas Day: Caviar Roulade, Standing Rib Roast, Potatoes-in-the-Shell Souffle, Cauliflower with Mustard sauce, Buttered Green Beans, Frozen Fruitcake."

[1973] "Christmas Holiday Dinner: Planned for eight to ten, Hot Cheese Bacon Puffs, jellied Consomme with Red Caviar, Roast Beef, Yorkshire Pudding or Savory Roast Potatoes, Buttered Peas with Mushrooms, Cauliflower Surprise, Hearts fo Celery or Fennel, Cherry Tomatoes, Radishes and Scallions on Ice,

Hot Rolls, Butter, Steamed Plum Pudding with Pudding Sauce or Glazed Lemon-Cream-Cheese Cake, Red Burgundy, Coffee."

[1975] "Christmas Dinner: Shrimp Cocktail, (Chilled Traminer, Riesling, or Rhine wine), Roast Goose with Sage and Onion Dressing, Braised Chestnuts, Giblet Gravy, Spicy Applesauce, Green Beans in Mustard Sauce, Molded Cranberry-Pecan Salad, Plum Pudding with Brandy or Rum Sauce, Milk, Coffee, Tea."

[1976] "Christmas Dinner: Oysters Rockefeller, Roast Domestic Goose, Baked Potatoes, Butter, Broccoli Casserole, Classic Waldorf Salad, Tutti-frutti Tortoni, Coffee, Tea."

[1980] "Put on a Festive Buffet: Lime Daquiri Sipper, Beer-Cheese Pinecones, Turkey Pate, Salmon-Stuffed Pasta Shells, Appeteaser Pie, Punched-Pie Hot Cider.

[1982] "Mexican Holiday Dinner: Tortilla Soup, Turkey Mole, Christmas Salad with Lime Dressing, Sherry Rice Pudding Souffles." "Christmas Eve Supper: Alsatian Charcuterie Plate, salmon trout with red wine sauce over parsley noodles, Kirsch Ice Cream, hazelnut cookies."

"Christmas Breakfast: Creamy White Cheese Tart, Bischofswein, a refreshing orange-and-brandy-based beverage, wine-galzed Alsatian Smoked Bacon, onion-caraway confit, and almond-studded Kugelhopf accompanied by Prune Butter Quetsch."

"Festive Desserts: Maple Muffins with Maple Butter Glaze, Cranberry Bread Pudding, Steamed Persimmon Pudding with Lemon Hard Sauce, delicate Orange Marmalade Souffle with a special Grand Marnier Sauce."

[1983] "Bavarian Christmas: Goose Liver Canapes with Lingonberries, Beef Bouillon with Custard Hearts, Roast Goose with Apple and Prune Stuffing, Orange-Flavored Briased Red Cabbage, Glazed Chestnuts and Brussels Sprouts, Caraway Potato Dumplings, Almond Mocha Bavarian Cream, Rum-Flavored Chocolate Sauce."

[1984] "Cook Up A Gift Idea: Honeycomb Pecans, Dill and Chive Vinegar, Onion Twist Loaves, Herbed Cheese Round, Gingerbread Men, Tropical Muffins, Cran-Apple Relish, Harvest Popcorn, Paradise Pear Jam.

"Recipes with Centuries of Tradition: Wassail, Hot Spiced Apple Cider, Latkes, Miniature Gingerbread Men, Mrs. Willoughby's Rose-Geranium Pound Cake, Benne Seed Cookies."

[1985] "A quiet Christmas dinner for 8: Baked Scallops in herb butter, Roast duck with prune stuffing, Red cabbage with chestnuts, Champagne sherbet." "Christmas Dinner is the perfect excuse to indulge in the finest ingedients,"

[1986] "Holiday Buffet from the Frugal Gourmet (Jeff Smith): Appetizers: Crudites with Spriited Caviar Dip, West Coast Seafood Salad, Baked Garlic, Spinach-Cheese Rolls, Salmon Mousse. Main dishes: ORzo (rice-shaped pasta), Lamb with Fennel Sausage and Eggplant, Cannelloni with Tomato Sauce,

Holiday Hazelnut Salad. Desserts: Lucscious four-layer torte with tangy cranberry and orange filling, plus whipped cream, Cheesecake topped with strawberries and kiwifruit."

[1987] "Christmas Buffet: Braised Stuffed Flank Steak, Cold Gingered Loin of Pork, Mulled Cranberries in Red Wine, Broiled and Wilted Spinach Slaw with Goat Cheese, Cajun Carrot and Turnip Escabeche, Tomato Broccoli, Scalloed Potatoes with Red and Freen Peppers, Nutty Chocolate Strudel, Tangerine Mousse."

[1988] "Big Sky [Montana] Brunch for 16: Hot Ranch Egg Salad, Pan-Browned Venison Sausages, Orange-Honey Butter, Assorted Breads: Brown BRead, Muffins, Sesame Sticks, Nut Bread, Sourdough Niscuits, Sunshine Punch, Cowboy Coffee."

[1990] "Enjoy a night-before feast: Cornish Hens with Savory Stuffing, Sweet Red Pepper Puree in Pepper Boats, Sweet and White Potato Puree, Broccoli with Walnut Butter, Vegetable Consomme, Paris Brest with sun-caramel halo."

[1991] "For Americans wondering how to send goodies to US servicemembers, there are some very important 'don'ts' says Susan Templin, manager of the United States Department of Agriculture's Meat and Poultyr Hotline.

The 'Desert Bar' replaces the old 'Tropical Chocolate' bar...It has been tested at 120 degrees F. for 14 weeks. As far as morale enhancers go, perhaps nothing can top the troops' Christmas dinner: real turkey, gravy, shrimp, cranberry sauce, cornbread, instant potatoes, nuts, sweet potatoes, fruit cake. Total cost: $3.1 million."

[1992] "Holiday Brunch: Cran-Berry Cocktail, Eggnog French Toast, Bazked Ham Slices, Fresh Strawberries, Coffee."

[1993] "Holiday Cookies: Spice cookies, strawberry tart cookies, snowflake cookies, mocha pecan balls, chocolate-dipped hazelnut shortbread wedges, coconut bars, walnut cups, Spritz Christmas wreath cookies, fruit cookies."

"Casual Christmastime Dinner: Prosciutto-Wrapped Breadsticks with Fig, Cucumber Tapenade Canapes, Baked Polenta with Shittake Gagout, Arugula Radichio and Endive Salad, Cranberry Sweril ice-Cream cake."

[1994] "A Joyful Feast: Garlic-studded roast pork loin with fragrant sprigs of fresh rosemary, Filet of beef with cheesy potatoes and baby carrots, Thyme-scented chicken roaster with ripe figs, Festive red-and-green Christmas Salad."

[1995] "Come for Christmas: Mushroom-Bacon Bundles, Chinese Firecrackers, Spinach California Rolls, Smoked Turkey and Lettuce Packets, Zesty Beef Wrap-Ups, Herb Popovers, Christmas Goose, Stuffed Potatoes with Buttermilk and Bacon, Holly Wreth Cake, Linzer Cookies."

[1996] "Christmas Dinner: Dilled Shrimp with Cucumber Ribbons, Spinach-Mushroom Stuffed Tenterloin, Oven-roasted Parsnips & Carrots, Wild Rice Pilaf with Dried Cranberries, Winter Salad with Ripe Pears & Toasted Pecans, Brandied Buche de Noele with Meringue Mushrooms, Double-Berry Linzer Tart."

[1997] "New Mexico Christmas, Open House Buffet: Sesame-Nut Crunch, Salsas Dips and Tortilla Chips, Christmas Posole, Black Bean Soup with Hot-Sauce Bar, Hickory-smoked Turkey, Apricot Cherry and Green Chili Chutney, Assorted Mustards and Mayonnaise, Sandwich Breads and Rolls, Sparking Wine."

[1998] "A Taste of Chrismas Past: Crab Cakes and Baby Greens with Lemon Vinaigrette, Champagne, Crown Roast of Pork with Apple and Pork Stuffing and Cider Gravy, Butternut Squash and Rutabaga Puree, Sweet-and-Sour Red Cabbage, hard Cider or Pinot Noir, Chocolate-Orange Buche de Noel."

[1999] "Dessert of the Month: Fig Holiday Roll." "Twelve Days of Christmas: Buttered Carrots, Roast Poussin with Prunes and Thyme, Caramelized Onion Tartlets, Pate Brisee, Rice Pilaf with Herbes de Provence,

Toasted Almonds and Driec Pears, Seven Swans A-Swimming, Cooked Custard Eggnog, Spicy Pecans, Ramos Gin Fizz, Gingerbread Cupcakes with Butter or Chocolate Glaze, Meringue Buttercream, Oatmeal Cookies."

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historic American Christmas dinner menus

Cookbooks at this time were written by and for the wealthy. The following menu reflects what an English nobleman might have served his guests at Christmas. Some early American settlers might have considered these foods "traditional" holiday fare, even though they probably set a simpler table.

17TH CENTURY ENGLAND/COLONIAL AMERICA

Note: Not all colonial-era Christian Americans celebrated Christmas. Think: Puritan Pilgrims & Quakers and Scotch-Irish Presbyterians.

17TH CENTURY ENGLAND/COLONIAL AMERICA

[1685] "A Bill of Fare for Christmas Day, and how to set the Meat in Order.: Oysters. 1. A collar of brawn. 2. Stewed Broth of Mutton marrow bones. 3. A grand Sallet. 4. A pottage of caponets. 5. A breast of veal in stoffado.

17TH CENTURY ENGLAND/COLONIAL AMERICA

6. A boil'd partridge. 7. A chine of beef, or surloin roast. 8. Minced pies. 9. A Jegote of mutton with anchove sauce. 10. A made dish of sweet-bread. 11. A swan roast. 12. A pasty of venison. 13. A kid with a pudding in his belly.

17TH CENTURY ENGLAND/COLONIAL AMERICA

14. A steak pie. 15. A hanch of venison roasted. 16. A turkey roast and stuck with cloves. 17. A made dish of chickens in puff paste. 18. Two bran geese roasted, one larded. 19. Two large capons, one larded. 20. A Custard.

17TH CENTURY ENGLAND/COLONIAL AMERICA

"The second course for the same Mess. Oranges and Lemons. 1. A Young lamb or kid. 2. Two couple of rabbits, two larded. 3. A pig souc't with tongues. 4. Three ducks, one larded. 5. Three pheasants, 1 larded

17TH CENTURY ENGLAND/COLONIAL AMERICA

6. A Swan Pye. 7. Three brace of partridge, three larded. 8. Made dish in puff paste. 9. Bolonia sausages, and anChoves, mushrooms, and Cavieate, and pickled oysters in a dish. 10. Six teels, three larded. 11. A Gammon of Westphalia Bacon. 12. Ten plovers, five larded.

17TH CENTURY ENGLAND/COLONIAL AMERICA

13. A quince Pye, or warden pye. 14. Six woodcocks, 3 larded. 15. A standing Tart in puff-paste, preserved fruits, Pippins &c. 16. A dish of Larks. 17. Six dried neats tongues. 18. Sturgeon. 19. Powdered Geese. Jellies."

17TH CENTURY ENGLAND/COLONIAL AMERICA

Most late 18th and early 19th century cookbooks do not contain menus or "bills of fare," except, perhaps by season. What we know about Christmas dinners in this period is gleaned primarily from journals, letters, household inventories, and other primary sources.

1700-1839--COLONIAL & EARLY AMERICA

Most of the following menus are drawn by culinary historians and gifted chefs who have endeavored to replicate authentic period meals. Many contain modernized recipes.

1700-1839--COLONIAL & EARLY AMERICA

[1770s] Christmas Day: Wassail, Cheese Wafers, Williamsburg Inn Chilled Crab Gumbo, Roast Young Tom Turkey, Fresh Mushroom Dressing, King's Arms Tavern Creamed Celery with Pecans

1700-1839--COLONIAL & EARLY AMERICA

Heart of Lettuce, Russian Dressing, Eggnogg Pie and/or Ambrosia, Mince Pie with Rum Butter Sauce."

1700-1839--COLONIAL & EARLY AMERICA

[1770s] Holiday menu at City Tavern, Philadelphia: Colonial inspired modern menu

1700-1839--COLONIAL & EARLY AMERICA

[1790s] "Christmas Dinner at Mount Vernon: An Onion Soup Call'd the King's Soup, Oysters on the Half Shell, Broiled Salt Roe Hering, Boiled Rockfish, Roast Beef and Yorkshire Pudding, Mutton Chops, Roast Suckling Pig, Roast Turkey with Chestnut Stuffing,

1700-1839--COLONIAL & EARLY AMERICA

Round of Cold Boiled Beef with Horse-radish Sauce, Cold Baked Virginia Ham, Lima Beans, Baked Acorn Squash, Baked Celery with Slivered Almonds, Hominy Pudding, Candied Sweet Potatoes, Cantaloupe Pickle, Spiced Peaches in Brandy, Spiced Cranberries, Mincemeat Pie, Apple Pie,

1700-1839--COLONIAL & EARLY AMERICA

Cherry Pie, Chess Tarts, Blancmange, Plums in Wine Jelly, Snowballs, Indian Pudding, Great Cake, Ice Cream, Plum Pudding, Fruits, Nuts, Raisins, Port, Madeira."

1700-1839--COLONIAL & EARLY AMERICA

[1810] Christmas at Monticello/Thomas Jefferson

1700-1839--COLONIAL & EARLY AMERICA

Christmas menus reflect traditonal foods of the celebrant's original culture. In all times and places, the foods served for this holiday (and ingredients used) reflect the very best possible items available to the family. As you can imagine, pioneer American Christmas menus varied greatly

19th century--PIONEERS

Christmas menus depended upon: – Location...cities offered more food choices than rural outposts – Situation...families living in homes/villages had more options than those living in camp-like quarters

19th century--PIONEERS

– Economics...the wealthier the famly, the better grade food afforded (fine white flour vs coarse brown) – Heritage...people cook what they know...

19th century--PIONEERS

Scandinavian pioneers in Minnesota set different traditional tables from the Germans from Russia in North Dakota, French Basques in Nevada, Dutch in Michigan, etc.

19th century--PIONEERS

General popular Christmas foodstuffs of the period included roast beef, turkey, ham, potatoes, pickles, fine white bread, fruitcakes, cookies, pies. Oysters were treasured. Tinned oysters were available in some major cities but were expensive.

19th century--PIONEERS

Some families might have been able to afford them; others not. Chocolate, tea, and coffee were likewise imported and not always available.

19th century--PIONEERS

Most of what we know about pioneer era Christmas tables is gleaned from primary sources: letters, journals, peronal inventories, etc. Period cookbooks and menus only serve as period guides.

19th century--PIONEERS

If you need this information for a child's report, we recommend The Little House Cookbook: Frontier Foods from Laura Ingalls Wilder's Classic Stories/Barbara M. Walker. Your local public librarian will be happy to help you obtain a copy.

19th century--PIONEERS

If you are researching this topic for a college project (or constructing a historic menu for a museum, writing a book) we suggest you contact the foodways experts at Conner Prarie, IN (living history museum circa 1830s).

19th century--PIONEERS

In addition to identifying menus/foods, they can also advise on cooking utensils and methods. If you have a specfic target location in mind, the local historical society is generally your best first contact. We can help identify the organization if you wish.

19th century--PIONEERS

19th century--PIONEERS

with the turkey serve mashed potatoes and turnips, boiled onions and dressed celery, or other salad with apple sauce--near the ham place fried or mashed potatoes and pickles or mangoes: and with the pig or fricassee, the same as with the turkey;

19th century--PIONEERS

large pitchers of sweet cider (or where that is not desired, ice water) should be placed diagonally opposite each other, on two corners of the table; boiled turkey with oyster sauce may occupy the place of the fricassee, or instead, a fine oyster pie.

19th century--PIONEERS

For dessert, there should be only two very large and ornamental mince pies, one sufficiently large that each of the company may be helped from it, in token of common interest, is desirable.

19th century--PIONEERS

Ice creams and jellies and jams and ripe fruits and nuts, with sweet cider and syrup water of different sorts, or wines, complete the dessert.

19th century--PIONEERS

Biscuit and jelly sandwich may be served at dessert, or paste puffs and charlotte de russe or blancmange with strands of jelly."

19th century--PIONEERS

[1847] "Christmas dinner.--Roast turkey; cranberry sauce; boiled ham; turnips; beets; winter-squash--Mince pies. New Year's dinner.--A pair of roast geese with apple sauce; smoked tongue; turnips; cold-slaw; winter-squash--Plum pudding.

19th century--PIONEERS

"Christmas and New Years' dinners.--Boiled turkey with oyster sauce; two roast geese with apple sauce; roasted ham; chicken pie; stewed beets; cold-slaw; turnips; salsify; winter-squash--Plum pudding; mince pie; lemon custards; cranberry pie.

19th century--PIONEERS

Roast turkey with cranberry sauce; boiled fowls with celery sauce; boiled ham; goose pie; turnips; winter-squash; salsify; cold-slaw; beets--Mince pudding boiled; lemon pudding baked; pumpkin pudding.

19th century--PIONEERS

Mock turtle soup; roast turkey with cranberry sauce; boiled turkey with celery sauce; roasted ham; smoked tongue; chicken curry; oyster pie; beets; cold-slaw; winter-squash; salsify; fried celery--Plum pudding; mince pie; calves'-feet jelly; blanc-mange.

19th century--PIONEERS

[1870] Christmas Dinner, Jennie June's American Cookery Book

19th century--PIONEERS

[1880] "Christmas Dinners. Clam soup; baked fish, Hollandaise sauce; roast turkey with oyster dressing and celery or oyster sayce, roast duck with onion sauce, broiled quail, chicken pie; plum and crab-apple jelly; baked potatoes in jackets, sweet potatoes,

19th century--PIONEERS

baked squash, turnips, southern cabbage, stewed carrots, canned corn, canned pease, tomatoes; Graham bread, rolls; salmon salad or herring salad, Chili sauce, gooseberry catsup, mangoes, pickled cabbage; bottled, French or Spanish pickles; spiced nutmeg-melon and sweet- pickled grapes, and beets;

19th century--PIONEERS