The holiday feast is one of the oldest Christmas traditions that traces back seemingly forever. Some families may want to borrow from their cultural history, while others may choose a more modern Americana course selection. Regional pockets of the United States also add their own unique takes on Christmas season dinners.
For instance, in the South, they have spice-rubbed turkey, corn pudding and sweet potato biscuits, and in New Mexico, they have romeritos made of dried shrimp and potatoes, tamales, sweet fritters and la vizcaina, which is made of salted cod, tomatoes, onions, peppers and olives. No matter which kind of feast is laid out this year, the richness of culture behind the Christmas feast has a seasoned past.
In Mrs. Crowen’s American Lady’s Cookery Book, published in 1847, Mrs. TJ Crowen instructs young women how the holiday feast should be arranged. She first suggests placing “a high pyramid of evergreens in the center of the table,” where a roast turkey of “uncommon size” will be placed on Christmas Day.
This main course will be flanked by a cold boiled ham and a fricasseed chicken or boiled turkey with oyster sauce and oyster pie. Mashed potatoes, turnips, boiled onions, dressed celery, apple sauce, pickles and mangoes will all be placed near the ham.
Next to the chicken, will sit oyster sauce, large pitchers of sweet cider will be placed diagonally on opposite ends of the table. For dessert, two large mince pies, ice cream, jams, pastry puffs, ripe fruits, nuts and wine were commonly present.
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