FOOD NEWS
Thanksgiving Traditions That Time Forgot About
BY Adam Swierk
Oysters
While oyster dressing may still be a common regional dish in parts of the South, the shellfish's essential presence on early holiday tables has been largely forgotten.
Though oysters remained crucial to the holiday for many as late as 1956, factors like increased regulations and safety risks reduced their vogue as the 20th century moved forward.
Chicken Pie
Sweet pies have been on Thanksgiving menus for years, but a savory poultry-based option once dominated the holiday. The item wasn't a turkey dish; it was chicken pie.
The dish was mainly consumed in Southern and Midwestern households. However, it wasn't uncommon to find it on menus in Northern states during the 19th century.
The lack of available turkeys in parts of the U.S. and regional resentment towards the North in the post-Civil War South led to chicken being preferred over turkey as an entree.
Turtle Soup
Turtle soup was vital to Thanksgiving until the early 1900s. President Theodore Roosevelt even served turtle (likely in soup) at the White House for 1903's Thanksgiving.
Since turtle soup’s popularity eventually led to the near extinction of the alligator snapping turtle, the dish vanished from Thanksgiving menus as the 20th century progressed.
Gelatin Mold Salads
Salads made in gelatin molds with packets of Jell-O were once a cost-effective Thanksgiving menu item for budget-minded families, and they were easy to prepare.
An icon of mid-20th century Americana, Jell-O salads only required combining a pre-made Jell-O mix with fruit or vegetable pieces in a gelatin mold and waiting for it to solidify.
Other Poultry
While Turkey became the star of Thanksgiving in the mid-19th century, other poultry dishes like geese, ducks, and passenger pigeons were common for the holiday.
The first celebration likely included turkey, but other birds were almost certainly featured. When the holiday was revived, turkey wasn't the only bird traditionally enjoyed.