This Thanksgiving, I was ruminating on our food traditions, how it seems like it's the same every year. Not that I'm complaining! I love Thanksgiving supper soooooooooooo much. Turkey is my favorite. I love leftovers - cold turkey sandwiches, turkey soup, and bowls full of literally everything (mashed potatoes on bottom, then green beans, then cranberry, then turkey, gravy on top - oh mama).
After a little research, I figured out that the menu's been the same since...well, since forever! The ladies over at Inn at the Crossroads found a menu from 1779 that featured "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, (and) Cider." That's way more (and way more meat) than I've ever had, but it seems the basics, like turkey, squash, potatoes, cider, and pumpkin and apple pies were there from the beginning, and as any Wisconsinite can tell you, Venison is a Thanksgiving tradition, too!
Anyway, although the basics have been the same, I thought it might be fun to construct a couple menus featuring recipes, cooking methods, and supplies from our nation's past. I have one menu from each century. I will admit that in order to make the recipes distinct, I started to ignore old standbys, but I think I've done a good job balancing the traditional with the merely old-timey. I haven't done extensive research, but I've spent a good day or so on each one. If anyone has any suggestions for additions or improvements, let me know! I found the project really diverting, and am thinking about maybe attempting these menus when I have kids, as a little history learning exercise once a year or so.
