December Menu Late 1800s.
Welcome December! This bill of fare for 8 people includes giblet soup, broiled eels and potatoes, veal, turkey liver, and glazed apples. A hearty winter meal. This menu and recipe set comes from the Franco-American Cookery Book (1844). The book is unique because it is organized around menus for each day of the year. Meaning there are 365 menus. It is the only book I’ve come across organized in this fashion.
What I really like about it is that the menus truly reflect seasonal availability of local foods. You won’t find strawberries on the menu in January. If you’re looking for menu ideas for fresh foods available seasonally, check out the link below.
Source: Franco-American Cookery Book, 1884.
