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Haunch of Venison Roast Chine of Pork
Roast Turkey Pigeon Pasties Roast Goose
Onions in Cream Cauliflower Squash
Potatoes Raw Celery
Mincemeat Pie Pumpkin Pie Apple Pie
Indian Pudding Plum Pudding
Cider

This menu for a New England Thanksgiving dinner is taken from a letter written in 1779 by Juliana Smith to her ‘Dear Cousin Betsey.’

Thanksgiving Dinner.

Roast Turkey, stuffed.
A Pair of Chickens stuffed, and boiled, with cabbage-and a piece of lean pork.
A Chicken Pie.
Potatoes; turnip sauce, squash; onions; gravy and gravy sauce; apple and cranberry sauce; oyster sauce; brown and white bread.
Plum and Plain Pudding, with Sweet sauce.
Mince, Pumpkin and Apple Pies.
Cheese.”

The New England Economical Housekeeper, and Family Receipt Book, Mrs. E.A. Howland, stereotyped 1845

Menu No. 1.
Oysters on the Half Shell
Puff Ball Soup
Olivers, Gherkins, Salted Pistachio Nuts
Fish Souffle, Parisian Potatoes
Roasted Turkey, Oyster Stuffing
Cranberry Sauce
Potato Croquettes, Asparagus Tips
Baked Ham, Champagne Sauce
Spinach
Lettuce, French Dressing, Fried Shrimps
Toasted Water Biscuit
Pumpkin Custard, Cranberry Tart
Fruit
Coffee

Menu No. 2.
Oysters on the Half Shell
Olives, Salted Almonds
Roast Turkey, Bread Stuffing
Oyster Sauce
Mashed Potatoes, Peas
Cranberry Jelly, Mayonnaise of Celery
Wafers, Neufchatel
Pumpkin
Fruit
Coffee

Menu No. 3.
Tomato Soup
Salted Almonds
Roasted Duck, Potato Stuffing
Baked Macaroni
Chicken Croquettes, Peas
Celery on Lettuce Leaves with French Dressing
Cheese Fingers
Pumpkin Custard
Fruit
Coffee

“A Thanksgiving Dinner,” Mrs. S. T. Rorer, Table Talk, November 1890

Mock turtle soup with quenelles
Salted almonds. Olives
Potatoes en pyramide with mushrooms
Nut croquettes. Haricot verts.
Farced tomates avec spaghetti a la Milnaise.
Orange gueseurs.
Maraschino jelly. Chartreuse of cranberries.
Whole wheat bread.
Pineapple bavaoris with carmine cream.
Pistachio cake, Kisses.
Melange of fresh nuts.
Mixed nuts with raisins.
Cheese. Zephyrettes.
Cafe noir. Milk. Capillaire.

“For a Royal Feast,” Chicago Daily Tribune, November 21, 1897

Oysters on the Half-shell
Consomme a la Royal
Celery, Olives
Roasted Turkey, Oyster Sauce
Cranberry Jelly
Potato Croquettes, Cauliflower
Chicken Pie, Scalloped Oysters
Lettuce and Apple Salad, Water Thins Toasted Crackers, Cheese
Coffee.”

Mrs. Rorer’s Every Day Menu Book, Sarah Tyson Rorer 1905