It is Thanksgiving in the United States in a little over two weeks. Aside from visions of Kindergartners dressed in construction paper “Puritan hats” and “feather headdresses,” Thanksgiving conjures up thoughts of a stretchy-clothes to counteract the groaning table filled with Autumn delights. However, the November, 1956, issue of Good Housekeeping provides us with a different image of a traditional Thanksgiving meal. Their suggested menu for a traditional meal consists of five meal items plus a relish tray, dessert, and appetizer:
Traditional Thanksgiving Meal from 1956
- Roast turkey with sausage stuffing and giblet gravy
- Glazed sweet potatoes
- Brussels sprouts with peas
- Creamed onions
- Relish tray with olives, celery, cranberry sauce, watermelon pickle, spiced peaches
- Pumpkin pie (or ice cream pumpkins for children)
- Bowl of fruits and nuts
Fortunately for us, Good Housekeeping included a do-ahead cooking plan and all of the recipes, too!
One thing I’ve noticed as I’ve explored vintage recipes is that onions don’t seem to be a side dish anymore like they used to be. I, personally, love pearled onions and recently served a caramelized version of them with pork chops (sautee in butter until golden brown).
What do you think about this traditional Thanksgiving meal?
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