• November Recipe of the Month

    Chicken pies, cranberry and apple sauces, pickled beets, peppers, cucumbers, potatoes, roast apples, wheat bread, butter, cheese, suckatash [sic], plum and custard pudding, apple and mince pies, and green tea was on that particular menu.

    THANKSGIVING DINNERS — Oyster soup; boiled fresh cod with egg sauce, roast turkey, cranberry sauce; roast goose, bread sauce or currant jelly; stuffed ham, apple sauce or jelly; pork and beans; mashed potatoes and turnips, delicate cabbage, canned tomatoes and corn, baked sweet potatoes, boiled onions, salsify, macaroni and cheese; brown bread and superior biscuit; lobster salad; pressed beef, cold corned beef, tongue; celery, cream slaw; watermelon, peach, pear, or apple sweet-pickles; mangoes [stuffed and pickled young melons, bell peppers, peaches, or cucumbers], cucumbers, chow-chow, and tomato catsup; stewed peaches or prunes; doughnuts and ginger cakes; mince, pumpkin, and peach pies; plum and boiled Indian puddings; apple, cocoa-nut, or almond tarts; vanilla ice-cream; old-fashioned loaf cake, pound cake, black cake, white perfection cake, ribbon cake, almond layer cake; citron, peach, plum, or cherry preserves; apples, oranges, figs, grapes, raisins, and nuts, tea and coffee.

    Cranberry Sauce Recipe

    Take ripe cranberries, wash and stew them with a little water till they are soft and become a gelatinous mass, stirring it constantly at the last. To a quart of the pulp allow three quarters of a pound of loaf sugar; mix them well, put it into a mould, and when it gets cold, turn it smoothly into a glass or china dish. Send it to table with any kind of roasted or baked poultry or game. Ladies’ Repository in 1848, a Thanksgiving dinner was described. Turkey, savory ham, broiled chickens.

    Submitted by Emily Burns

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