THE PICAYUNE’S CREOLE COOK BOOK, first published in 1901 in New Orleans, offered this suggestion for a Christmas dinner menu.

Gumbo File, tray of radishes, cress, pickled onions, followed by courtbouillon, mashed potatoes, beignet’s d’oranges, roasted turkey, oyster stuffing, cranberry sauce, baked yams, stuffed tomatoes, lettuce salad with French dressing, old-fashioned chicken pie, plum pudding, mince pie or apple pie, pineapple sherbert, jelly and pound cakes, apples, oranges, bananas, grapes, an assortment of nuts and riasins, homemade Creole bonbons, cheese and crackers, raspberry maramlade and coffee.

Whew! Glad I didn’t have to prepare all this!

Filed Under: Culinary History