traditional english christmas dinner

17TH CENTURY ENGLAND
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: the Pilgrims in 17th century Plimoth, as true with many early New England settlers, did not celebrate Christmas at this time.
[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."
---The Accomplisht Cook, Robert May, facsimile 1685 edition [Prospect Books:Devon] 2000 (pages unnumbered)
1700-1839--COLONIAL & EARLY 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. 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.
[1769]
Christmas Brunch: Holiday Egg Nog, Virginia Ham, Beaten Biscuits, Corn Pudding, Chicken and Oyster Pie, Pumpkin Chips, Cucumber Pickle, Claret, Mincemeat Pie, Filbert Pudding, Honey Flummery, Plum Pudding, Madeira, Coffee, Walnuts."
---The Thirteen Colonies CookbookMary Donovan et al [Montclair Historical Society:Montclair NJ] (p. 185)
[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."
---The Williamsburg Cookbook, Traditional and Contemporary Recipes Initially Compiled and Adapted by Letha Booth and the Staff of Colonial Williamsburg with Commentary by Joan Parry Dutton, updated and enlarged [Colonial Williamsburg Foundation:Williamsburg VA] 1975 (p. 15)
[NOTE: Christmas in Colonial Virginia, Colonial Williamsburg]
[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."
---The American Heritage Cookbook and Illustrated History of American Eating & Drinking, American Heritage Magazine [American Heritage Publishing Co.:New York] 1964 (p. 420)
[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 desert, 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."
---Mrs. Crowen's American Lady's Cookery Book, Mrs. T. J. Crowen [Dick & Fitzgerald:New York] 1847 (p. 404-5)
1850-1899--PIONEERS & INDUSTRIALISTS
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.
[1870]
Christmas Dinner, Jennie June's American Cookery Book
[1877]
Christmas Dinners, Buckeye Cookery, Minneapolis
[1888]
"Murray Hill Hotel Christmas Dinner, New York City: Cherrystones, Celery, Cream of Artichokes, Florentine, Consomme of Game, Quenells, 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."
---"Tempting the Gourmands: Hotel Menus Appealing to Eye and Palate," The New York Times, December 26, 1888 (p. 8)
[1890]
Menu for a Christmas Dinner, Godey's Ladies Book
[1896]
Christmas Dinner, Fannie Farmer's Boston Cooking School Cook Book
[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.--The Ladies' Home Journal, December 1897"
---Savory Suppers & Fashionable Feasts: Dining in Victorian America, Susan Williams [Pantheon Books:New York] 1985 (p. 201)
1900s--DOMESTIC SCIENCE
[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."
---The White House Cook Book, Hugo Zieman and Mrs. F. L. Gilette [Saafield Publishing Co.:New York] 1903 (p. 478)
[1904]
"Christmas Dinner Menu: Grapefruit, Cream of Oyster Soup, Radishes, Salted Nuts, Olives, Fish Cutlets with Shrimp Sauce, Potato Croquettes, Roast Turkey or Goose, Cranberry Sauce, Caramel Sweet Potatoes, Celery au Gratin, Pickled Peaches, Cider, Orange Salad with French Dressing, Plum Pudding, Hard Sauce, Nuts, Raisins, Crackers, Cheese, Coffee."
---Christmas Edition Gold Medal Flour Cook Book, facsimile reprint 1904 edition [General Mills:Minneapolis MN] 1970 (fronticepiece)
[1905]
"A Yule-Tide Dinner: Steamed Salmon, Game Pie, Potato Ring,Turnup Balls, Oysters in Lemon Shells, Roasted Pig, Nuts and Blossoms, Ginger Sherbet, Frozen Plum Pudding, Cranberry Raisin Jelly, Cheese Souffle, Mince Pastries."
---Consolidated Library of Modern Cooking and Household Recipes, Christine Terhune Herrick [R.J. Bodmer Company:New York] 1905 , Volume III (front matter)
[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 Gooses, Oyster Patties, Cold Slaw, Charlotte Russe, Popovers, Currant Jelly."
---The Blue Ribbon Cook Book, Annie R. Gregory [Monarch Book Company:Chicago] 1906 (p. 33)
[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."
---Mrs. Rorer's Vegetable Cookery and Meat Substitutes, Sarah Tyson Rorer [Arnold and Company:Philadelphia] 1909 (p. 315)
1910s--WWI
[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."
---Catering for Special Occasions with Menus and Recipes, Fannie Merritt Farmer [David McKay:Philadelphia] 1911 (p. 167)
[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."
---A Calendar of Dinners with 615 Recipes, Marion Harris Neil [Procter & Gamble:Cincinnati] 1913 (p. 229)
[1917]
"Christmas Dinner, Park Avenue Hotel: Blue Points, Cenery, Olives, Cream of Tomato, Roast Vermont Turkey, Cranberry Sauce, Celery Dressing, Hashed Cream Potatoes, Mashed Turnips, Romaine Salad, Plum Pudding, Brandy Sauce or Ice Cream Cake, Demi-tasse."
---"No Meat Christmas in the Big Hotels," The New York Times, December 16, 1917 (p. XX8)
[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, Lettuce salad, aux fines herbes, Frozen diplomate pudding, Assorted cakes, Pont l'eveque cheese, Crackers, Nuts and raisins, Coffee."
---Hotel St. Francis Cook Book, Victor Hirtzler [Hotel Monthly Press:Chicago] 1919 (p. 383)
1920s--PROHIBITION
[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."
---Mrs. Wilson's Cook Book, Mrs. Mary A. Wilson, instructor of cooking for the U.S. Navy [J.B. Lippincott:Philadelphia] 1920 (p. 469-470)
[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."
---The New Butterick Cook-Book, Flora Rose [Butterick Publishing Company:New York] 1924 (p. 59)
[1926]
Christmas Menus, U.S. Navy (scroll down past the Thanksgiving menus)
[1927]
"A Dainty Christmas Dinner for a not Overinflated Purse. Christmas Cocktail, Potage Parmentier, Pamesan 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."
---American Cookery, December 1927 (p. 371)
[1929]
"A Christmas Dinner. Stuffed Pimientos, Consomme, Croutons, Roast Turkey or Braised Chicken, Mashed Potatoes, Bittered Burssels Sprouts, Piccalilli, Cranberry Sauce, Horseshoe Rolls, Butter, Jellied Coleslaw, Mayonniase, English Plum Pudding, Maraschino Hard Sauce, Black Coffee.
---Mrs. Allen on Cooking, Menus, Service, Ida C. Bailey Allen [Doubleday, Doran & Company:Garden City] 1929 (p. 875)
1930s---THE GREAT DEPRESSION
[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."
---Aunt Sammy's Radio Recipes Revised, U.S. Department of Agriculture, Bureau of Home Economics [Government Printing Office:Washington DC] 1931 (p. 7)
[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."
---When You Entertain: What to Do, and How, Ida Baily Allen [Coca-Cola Company:Atlanta GA] 1932 (p. 90)
[1935]
Christmas menu, CCC Camp Squaw Butte, Oregon
[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."
---The Settlement Cook Book, Mrs. Simon Kander, 21st Edition Enlarged and Revised [Settlement Cook Book Co.:Milwaukee WI] 1936 (p. 617)
[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."
---America's Cook Book, Home Institute of The New York Herald Tribune [Charles Scribner's Sons:New York] 1937 (p. 861)
[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, Balck Coffee."
---Boston Cooking School Cook Book, Fannie Merritt Farmer [Little Brown:Boston] 1939 (p. 13)
1940s--WORLD WAR II
[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."
---Young America's Cook Book: A Cook Book for Boys and Girls Who Like Good Food, Compiled by The Home Institute of the New York Herald Tribune [Charles Scribner's Sons:New York] 1940 (p. 226)
[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."
---"White House Menu Today," The New York Times, December 25, 1942 (p. 9)
[1942]
Christmas Dinner, U.S. Navy Receiving Station, Boston Massachusetts
[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."
---Good Housekeeping Cookbook, completely revised edition [Farrar & Rinehart:New York] 1944 (p. 375)
[1945]
Christmas Dinner, U.S. Air Force
[1947]
"Christmas Dinner, The White House: 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."
---"Simple Menu Set For White House," The New York Times, December 23, 1947 (p. 28)
1950s--SUBURBAN LIFE
[1950]
"Christmas Dinner. Consomme, Melba Toast, Celery Curls, Olives, Roast Turkey, Mushroom and Oyster Stuffing, Cranberry Relish, Sweetpotato Souffle, Broccoli, Green Salad Bowl with French Dressing, Individual Plum Puddings with Brazil-nut Hard Sauce, Coffee, Milk."
---Culinary Arts Institute Encyclopedic Cookbook, edited by Ruth Berolzheimer [Culinary Arts Institute:Chicago] 1950 (p. 86)
[1952]
Christmas Dinner, 4th Higher Interceptor Wing, Korea
[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."
---Family Circle, December 1956 (p. 42)
[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, Charlotte, Fruit Cake, Coffee, Cheese, Crackers."
---Mary Lyles Wilson Cookbook, Mary Lyles Wilson [Southwestern Company:Nashville TN] 1956 (p. 306)
[1959]
"Duckling Dinner: French Onion Soup, Hokliday 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."
---Better Homes & Gardens Holiday Cook Book: Special Occasions, [Meredith Press:New York] 1959 (p. 75-6)
1960s--COMPLICATED & CONFLICTED
[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."
---Good Housekeeping Cookbook, Dorothy B. Marsh editor [Good Housekeeping:New York] 1963 (p. 69)
[1963]
"Christmas: Savory Roast Beef, Fluffy Mashed Potatoes, Braised Celery with Mushrooms, Tomato Aspic served on Green-Pepper Rings, Rolls, Mincemeat Glace, Coffee."
---McCall's Cook Book, [Random House:New York] 1963 (p. 716)
[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."
---The New York Times Menu Cook Book, Craig Claiborne [Harper & Row:New York] 1966 (p. 51)
[1967]
Christmas Day Dinner, U.S. Field Artillery, Vietnam
1970s--TRADITIONAL YET CONVENIENT
[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."
---The New McCall's Cook Book, Mary Eckley [Random House:New York] 1973 (p. 574)
[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."
---The Doubleday Cookbook: Complete Contemporary Cooking, Jean Anderson & Elaine Hanna [Doubleday:Garden City NY] 1975 (p. 74)
[1976]
"Christmas Dinner: Oysters Rockefeller, Roast Domestic Goose, Baked Potatoes, Butter, Broccoli Casserole, Classic Waldorf Salad, Tutti-frutti Tortoni, Coffee, Tea."
---Better Homes and Gardens New Cookbook [Meredith Corporation:Des Moines IA] 1976 (p. 383)
RECOMMENDED READING (historic menus & recipes)
The Christmas Cook: Three Centuries of American Yuletide Sweets, William Woys Weaver
Christmas Feasts from History, Lorna Sass

About these notes: Food history can be a complicated topic. These notes are not meant to be a comprehensive treatment of the subject, but a summary of salient points supported with culinary evidence. If you need more information we suggest you start by asking your librarian to help you find the books and articles cited in these notes. Article databases are good for locating current recipes, consumer trends, and new products.