#Thanksgivings Past: Old Holiday Menus When Thanksgiving was declared a national holiday in 1863 the typical Turkey Day table was stuffed with far more than turkey. Multiple meats were the norm including unheard-of-today mincemeat pie. Gradually as Thanksgiving mythology became codified during the late 1800s turkey took its place at the head of the table. But some of the side dishes eaten in Thanksgiving's early days rarely make an appearance now. Here are some menus and recipes from early Thanksgivings provided to Livescience by food writer Cynthia Bertelsen who blogs at Gherkins & Tomatoes. Maybe these old-fashioned meals will inspire something new on your table this year. Read More: The History of the Thanksgiving Menu Pies Pies Pies The french Cook a 1653 translation of major French cookbook Le Vrai Cuisinier Franã§ois including this pumpkin pie recipe which illustrates a rather more laissez-faire method of cooking instruction than seen today:  Tourte of pumpkin- Boile it with good milk pass it through a straining pan very thick and mix it with sugar butter a little salt and if you will stamped a few almonds; let all be very thin. Put it in your sheet of paste; bake it. After it is baked besprinkle it with sugar and serve. If crust isn't your thing the 1796 American Cookery has covered you with several options for pompkin pudding: No. 1 One quart stewed and strained pompkin 3 pints milk 6 beaten eggs sugar mace nutmeg and ginger laid in to paste and baked in dishes three quarters of an hour. No. 2. One quart of milk 1 pint pompkin 4 eggs molasses allspice and ginger in a crust make 1 hour. Menu madness Menus for Thanksgiving Dinners from American Cookery magazine November 1921: I Three-Course Dinner for Small Family in Servantless House: Roast Chicken stuffed with Chopped Celery and Oysters Baked Sweet potatoes Boiled Onions  Salad (Fine chopped apples and nuts in red apple cups) Cream Dressing  Mince or Squash pie a la mode Sweet cider Coffee  II A Simple Company Dinner of Six Courses  Celery Clam Bouillon Saltines Ripe olives  Roast Chestnut-Stuffed Turkey Giblet Sauce Buttered Asparagus Glazed Sweet potatoes Moulded Cranberry Jelly  Chicken salad in Salad Rolls  Thanksgiving Pudding Hard sauce  Chocolate ice cream Strawberry Sauce  Assorted Fruit Coffee  III A Formal Company Dinner. Eight Courses Curled Celery Oyster Soup Bread Sticks Radish Rosettes  Turbans of Flounder Hollandaise Sauce Potato Straws Olives Crusty Rolls Salted Nuts  Capon a la Creme (Stuffing of Potatoes Mushrooms Chestnuts etc. Mashed Potatoes Green pea Timbales Cranberry sauce  Sweet cider Frappe  Venison Steaks Currant jelly Sauce Baked Parsnips  Apple -and-Grape Salad  Macaroon Pudding Frozen Mince pie Hot chocolate Sauce  Glaceed Walnuts Fruit Black Coffee  IV Elaborate Formal Dinner. Ten Courses Fruit cocktail Oysters on Half-shell Brown bread-and-Butter Sandwiches Quartered Lemons  Clear Bouillon Oysterettes Radishes Celery  Boiled Halibut Potato Balls in Parsley Sauce Sweet pickles  Cauliflower au Gratin  Braised Turkey or Capon Bread Stuffing Giblet Gravy Duchesse Potatoes Spinach  Crystallized ginger Salted Pecans Pineapple Fritters Lemon Sauce  Granite of Cider and Apples  Cutlets of Duck with Chopped Celery  Orange Salad  Pumpkin pie Raisin and Cranberry Tarts Chocolate Parfait Almond Cakes  Nuts Raisins Bonbons Candied Orange peel Black Coffee  Thanksgiving menu from Fannie Farmer s 1896 Boston Cooking-School Cook Book. Oyster Soup Crisp Crackers Celery Salted Almonds Roast Turkey Cranberry Jelly Mashed Potatoes Onions in Cream Squash Chicken Pie Fruit Pudding Sterling Sauce Mince Apple and Squash pie Neapolitan ice cream Fancy Cakes Fruit Nuts and Raisins Bonbons Crackers Cheese Cafã Noir Follow Stephanie Pappas on Twitter and Google+.+Follow us@livescience Facebook&â Google+.
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