Traditional Christmas Dinner Old Fashioned Dickens
Christmas dinner was an extravagant feast during the belatedly Victorian menses, with elaborate, multi-course affairs. Of course, there were more pocket-size vacation meals enjoyed, too—think Bob Cratchit'due south simpler only appreciated Christmas dinner in The Christmas Carol.
Dickens' novel was, in fact, a game-changer. The holiday became a day to party with platters of nutrient and cocktails, decorated homes, and gifts. And so, with a nod to The Christmas Carol, here is a sampling of vintage Christmas recipes that graced holiday tables back in the day. You might non be enjoying the large-calibration festivities of yore (thanks, COVID), just yous tin still throw things dorsum with these vintage bill of fare items. Many of the dishes are forever favorites, like oysters, cranberry sauce, applesauce, and gingerbread. Others, however, are ghosts of Christmas past.
And for more throwbacks, don't miss these 15 Classic American Desserts That Deserve a Comeback.
Oysters were a cheap delicacy and extremely popular at the plough of the century. The bivalves were inexpensive because they were plentiful, according to Mental Floss. Like today, they were served on the half vanquish with a lemon wedge. Blue Points were harvested off Long Island and, at the time, were considered the pearl of oysters, and traditionally served as the first course at Christmas.
Get the recipe from The Fish and Wildlife Service.
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Like many Christmas favorites, plum pudding is a dish with British roots. Fact: In that location are no plums in plum pudding. The pudding (which is more than similar cake) was fabricated with dried bread crumbs, scalded milk, raisins, figs, currants, wine brandy, suet, and spices like cinnamon, nutmeg, and cloves. The adored dessert was made up to a year before Christmas because it was considered best when aged. If you lot decide to brand information technology for your Christmas, start now. And practice go the distance—when serving, douse it with brandy and set aglow.
Get Fannie Farmer'southward recipe from The Boston Cooking-School Cook Book.
The bunt of bad jokes, the outcast fruit cake certainly gets a lot of flak. But Fannie Farmer gave information technology some dearest with a Christmas recipe for Dark Fruit Cake in her 1896 cookbook, and information technology was a desired dessert.
Get Fannie Farmer's recipe from The Boston Cooking-School Cook Book.
Visions of sugarplums danced in children'south heads, and the sugariness confections appeared on Victorian Christmas tables, also. Stale plums or prunes were mixed with cinnamon, cloves, basics, and other fruits, formed into balls, and rolled in sugar, for a very special Christmas candy. Sugarplums are a feature of our list of half dozen Christmas Carols with Foods Y'all've Never Actually Eaten.
Get a circa-1609 recipe from The Historical Cookery Page.
The name suggests royalty, and these fancy-pants potatoes oft had a special spot at the Christmas table. The mashed potatoes (butter, egg yolks, salt) were shaped using a pastry purse that piped the potatoes into whimsical shapes of baskets and roses, and and then the potatoes were browned in the oven.
Get Fannie Farmer's recipe from The Boston Cooking-School Melt Book.
Unlike today, consommé was held in loftier regard, including turtle consommé, as well as consommé made from beef, veal, and fowl. The articulate soup was also sometimes called bouillon and was typically served early on as part of the multi-form elaborate vacation feast, including on Fannie Farmer's Menu for Christmas Dinner.
Get Fannie Farmer's recipe from The Boston Cooking-Schoolhouse Cook Book.
Turkey was often served on Christmas, simply information technology wasn't the simply game in town (come across what we did at that place?). Roasted goose was frequently the main event at Christmas dinner, served with absurdity and cranberry sauce.
Become Fannie Farmer's recipe from The Boston Cooking-School Cook Book.
A healthy and sugariness addition to the holiday table and featured in Dicken's Christmas story, too, the saucy side dish would often get a kick, thanks to spices like nutmeg and cinnamon.
Get Fannie Farmer'south recipe from The Boston Cooking-Schoolhouse Cook Book.
While cranberry sauce ever relished at Thanksgiving, it was also served at Christmas and added a festive popular of color. Bounding main Spray's canned cranberry sauce wasn't available in 1899, so the dish was always homemade. Information technology's super like shooting fish in a barrel to set—it's basically all almost that tart little crimson berry and sugar.
Become Fannie Farmer'due south recipe from The Boston Cooking-School Cook Book.
Traditionally made with chopped meat, by the turn of the century, the meat in this 2-crust pie was commonly replaced with suet or butter, and it also included chopped apples, brandy or rum, stale fruits, and spices. Not only were mince pies featured in an 1896 Thanksgiving dinner card in The Boston Cooking-School Cook Book, but there is also a recipe in Fannie Farmer'south 1896 cookbook for Mock Mince Meat Pie, which used crackers instead of suet.
Get Fannie Farmer'due south recipe fromThe Boston Cooking-School Cook Volume.
Aside from being served on the half vanquish, oysters were also shucked to make a cameo appearance in an oyster stuffing, to back-trail the bird (turkey or goose) starting in Miss Parloa's New Cook Book circa 1880. Oyster stuffing or dressing is still a traditional side dish and one of the 30 Secrets for Making Perfect Stuffing.
Get Fannie Farmer's recipe fromThe Boston Cooking-School Cook Book.
Chestnuts roasting on an open fire…. And roast they did, chestnuts were a favorite in Victorian times. Turkeys were too roasted with a chestnut stuffing tucked inside. And Jack Frost nipped at noses.
Get Fannie Farmer'due south recipe fromThe Boston Cooking-Schoolhouse Cook Book.
Bell peppers were a favored vegetable, and at Christmas, they got the extra attention they deserved—stuffed with rice and meat and tomatoes, much like today.
Become Fannie Farmer's recipe fromThe Boston Cooking-Schoolhouse Melt Book.
This hot punch was served at Mr. Fezziwig's annual Christmas ball in Dickens' 1843 classic, A Christmas Ballad. The punch was a stir of port wine, hot water, spices, lemon juice, grated lemon pare, and kissed with a sprinkle of nutmeg. Today, information technology'southward called a mulled wine and nonetheless finds a place on Christmas menus.
Get a traditional recipe from Esquire.
There are varying accounts as to just who invented this metropolis-slicker cocktail, only there is no question that it was created in Manhattan and that it was a pour of rye, sugariness vermouth, and aromatic bitters (and in fact, information technology was believed to be the first cocktail to innovate vermouth to alcohol). The sip is still a trendy cocktail, and specially festive for Christmas—as information technology was in 1899.
Go a traditional recipe from Liquor.com.
We always had difficult sauce with our pie on Christmas; my dad insisted on it. In the Victorian era, information technology accompanied plum pudding or Christmas pudding. Fannie Farmer'south recipe chosen for butter, powdered carbohydrate, lemon excerpt, and vanilla. Brandy sauce is like, but information technology'southward made with brandy, powdered carbohydrate, butter, eggs, and milk or cream.
Get Fannie Farmer's recipe fromThe Boston Cooking-School Cook Book.
This classic cake, which dates to the 18th century in Europe, became a favorite in the 19th century at Christmas. It is a layer cake congenital with ladyfingers, Bavarian cream, cooked fruit, and a crown of whipped cream.
Get Fannie Farmer'due south recipe fromThe Boston Cooking-Schoolhouse Cook Book.
A desired side dish often found on turn-of-the-century menus were croquettes—in fact, Fannie Farmer'due south 1896 Christmas carte included Chicken Croquettes and Green Peas.
Get the recipe from Fannie Farmer'south 1896 Cook Book,The Boston Cooking-Schoolhouse Cook Book.
While turkey and goose were popular (and sometimes prime rib of beefiness), seafood and fish also had a special spot on Christmas menus. This rich and elegant seafood entrée was invented in 1876 at Delmonico'due south Eating place in downtown New York Urban center. The lobster special took off and became the "it" dish for special occasions, including the holidays, when information technology appeared on fancy hotel eatery Christmas dinner menus.
Get the recipe from What'south Cooking America.
Thankfully, this traditional Christmas dish has fallen out of favor. Why? A capon is basically a castrated rooster. And aspic is a meat-like-Clot-O. Are we not right? Well, if you're interested in trying your manus at it, at that place is a recipe in the volumeRecherche Entrees: A collection of the Latest and Most Popular Dishes.
Get the recipe from Recherche Entrees.
This frozen, anecdote-axial pudding was named for Count Nesselrode, a Russian diplomat. The fancy pudding was a corrupt dessert and made with a chestnut puree, flossy custard, raisins, currants, sherry wine, and candy-coated fruits like apricots and cherries.
Get the recipe from the James Beard Foundation.
A favored potato dish that was ofttimes the house specialty in fine restaurants, like Delmonico'south, it was made with sliced boiled potatoes, a rich, buttery sauce, and parsley.
Get Fannie Farmer's recipe from The Boston Cooking-School Cook Book.
Gingerbread has stood the test of time and is still a Christmas treat equally decorated houses and little men. Fannie Farmer'southward illustrious 1896 cookbook had a recipe for a Christmas gingerbread block.
Become Fannie Farmer's recipe from The Boston Cooking-Schoolhouse Cook Book.
Think ice cream. This icy dessert, made with cream, sugar, eggs, rum, and candied fruits, was placed in a "brick mould" then popped into the icebox to freeze.
Get Fannie Farmer's recipe from The Boston Cooking-School Melt Book.
For more than, cheque out these 108 virtually pop sodas ranked by how toxic they are.
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