
Women Preparing Thanksgiving Dinner in a Big Kitchen, c.1890
Hotel Jones Menu*
Thanksgiving, November 28th, 1895
Winston, N.C.
New River Raw Oysters
Iced Olives
Celery
SOUPS
Oxtail Broth
French Medication
ROASTS
Beef Fricandeau
Roast Loin of Pork with Apple Sauce
Roast Spring Lamb with Mushroom Sauce
Baked Ferris Ham
Roast Turkey with Chestnut Dressing
Prairie Chicken Steamed
ENTREES
Spaghettie a la Italiane
Veal Patties
Mock Duck
Pressed Chicken
Fricasseed Rabbit with White Sauce
Oyster Short Cakes
VEGETABLES
New York Boiled Dinner
Corn Pudding
Hot Slaw
Scalloped Tomatoes
Potatoes Surprise
Perfection Carolina Yam
Green Peas
Turnips with White Suace
Lima Beans
RELISHES
Pickled Peaches
Mixed Pickles Chow Chow
Cranberries
Tomato Soy
Watermelon Pickles
PASTRY
Salted Grapes
Cheese Straws
Cream Cheese
Larabee's Snow Flake
Crackers
Deception Pumpkin Pie
DESSERT
White Citron Cake
Coconut Layer Cake
Fruit Layer Cake
Plain Cake
JELLY
Cox's Gelatine with Whipped Cream
ICES
Pine Apple Ice Cream
Lemon Water Ice
FRUITS
Malaga Grapes
Bananas
Layer Raisins
Layer Figs
Apples
Florida Oranges
Mixed Nuts
Coffee
Oolong Tea
Milk
Belmont Water

People Dining in a Hotel Dining Room
*From Korner's Folly Cookbook, described by it's author Beth Tartan as "a culinary counterpane, little bits of information, like squares in a quilt, ... fitted together to give a glimpse of life in an American village."



















