by Sandra Merville Hart
My dad always wanted black-eyed peas as a side dish on New Year’s Day. He said that it brought good luck into the new year. I’ve carried on this tradition for my family.
Looking for ideas for meals to serve on the first day of the year?
Here are some suggestions for New Year’s Day from an 1870s cookbook.
Suggestions for meat dishes:
Raw oysters, mock turtle soup;
Boiled turkey with oyster sauce;
roast haunch of venison, currant jelly;
cold sliced ham
Beets, stuffed cabbage, potato souffle, baked turnips, lima beans, dried corn, canned pease (peas);
Indian bread, French rolls, biscuits, rye bread;
Celery, cold slaw garnished with fried oysters, pickled walnuts, variety of pickles;
Plums, peaches, sweet pickled cucumbers, gooseberries, spiced currants
English plum pudding, Bohemian cream; Orange souffle,
Pies—mince, potato, and chess;
Cakes—black, Phil Sheridan, pyramid pound;
Oranges, figs, nuts, raisins
Beverage choices were coffee, tea, and chocolate.
If you are wondering what to serve for New Year’s Day dinner, there are plenty of choices here!
Compiled from Original Recipes. Buckeye Cookery and Practical Housekeeping, Applewood Books, 1877.