Showing posts with label Pioneer Christmas. Show all posts
Showing posts with label Pioneer Christmas. Show all posts

Sunday, December 20, 2020

Christmas Then and Now

 


I grew up in a city - Minneapolis - an only child living in an apartment with my folks. I remember trudging along snowy aisles between rows of Christmas trees at the lot down the street, my toes and fingers freezing in temps that sometimes dropped to minus 10 or 20 degrees. We never chose a very big tree because we didn't have much room in our living room. Later, when I was in my teens, the folks bought a shiny aluminum tree. Remember those? They placed it on my mom's cedar chest and set an electric wheel thingy nearby that turned, casting bright colors on the tree. I thought it was pretty cool back then. But so fake!



Now, compare that to what a Christmas tree looked like in a settler's cabin, if they had one. Remember, trees were scarce on the prairies. In those regions, a few leafy boughs might have to suffice. But if the settler dad did manage to find and cut down a tree, and drag it into his family's small, crowded shelter, it would probably be decorated with bits of ribbon, yarn, berries, popcorn or paper chains. There might also be homemade decorations such as figures made of straw or yarn, cookie dough ornaments or gingerbread men.

Old-fashioned Christmas; wikipedia, public domain

Underneath the tree you’d see homemade gifts like corn husk dolls, sachets, carved wooden toys, pillows, footstools, and embroidered hankies. Members of the family might have worked on some of these gifts for months ahead of Christmas. Others knitted scarves, hats, mittens and socks. If the year had been good, the children might find candies, small gifts, cookies, fruit or shiny new coins in their stockings.

Christmas Eve would generally find most families singing carols around the tree or fireplace. Children undoubtedly went to bed dreaming of what gifts they would find under the tree come morning. Did they believe in Santa Claus? Perhaps. Santa was part of holiday traditions in the eastern U.S. by then, but whether he'd made it into Christmas lore on the western frontier is debatable.

On Christmas Day, if there was a church within a reasonable distance, the family would attend services. Then they’d return home for the Christmas meal, which might feature venison stew, deer chili, and canned homegrown veggies. For those who could afford it, they might have beef or ham. Some possible desserts were molasses cookies, vinegar pie or dried apple pie.

In pioneer days, Christmas was a lonely time for many a mountain man, explorer, or lone cowboy. This was often true for settlers as well, cut off from family and friends “back home.” No different, really, from this year when many of us will forego traditional family gatherings for fear of catching the covid virus. Let's hope and pray that 2021 will be a much kinder year.


If you would like to sample a Christmas of yesteryear on a Texas ranch, you might enjoy this novella set in 1885. Young love is budding and a special surprise awaits the youthful heroine.

Wednesday, December 4, 2013

Christmas Feasts From our History




With the Christmas season fast approaching, I thought I'd look into some of our early holiday customs in different areas of the country—mainly the food. Settlers coming from Europe brought their customs and food likes with them. Some stayed and others were discarded. 

Reference:  The Food Timeline--Historic Christmas dinner menus. The Accomplisht Cook, Robert May, facsimile 1685 edition [Prospect Books:Devon] 2000 (pages unnumbered)

In early American, it's important to remember, that in Plymouth, the pilgrims did not celebrate Christmas. But, it's nice to use this menu to compare with the food served later in our history. 

The menu below might have been served in 1685 Europe in a noble man's home.

"A Bill of Fare for Christmas Day, and how to set the Meat in Order.
Oysters. 1.
A collar of brawn. 2.
Stewed Broth of Mutton marrow bones. 3.
A grand Sallet. 4.
A pottage of caponets. 5 
A breast of veal in stoffado. 6
A boiled partridge. 7
A chine of beef, or sirloin roast. 8
Minced pies. 9
A Jegote of mutton with anchovy sauce. 10
A made dish of sweet-bread. 11
A swan roast. 12
A pasty of venison. 13
A kid with a pudding in his belly. 14
A steak pie. 15
A hanch of venison roasted. 16
A turkey roast and stuck with cloves. 17
A made dish of chickens in puff paste. 18
Two bran geese roasted, one larded. 19
Two large capons, one larded. 20
A Custard"


In 1790, over 100 years later, at the , we see more of the traditional foods we're familiar with appear on the menu.

"Christmas Dinner at Mount Vernon: Onion Soup Call'd the King's Soup
Oysters on the Half Shell
Broiled Salt Roe Hering
Boiled Rockfish
Roast Beef and Yorkshire Pudding
Mutton Chops
Roast Suckling Pig
Roast Turkey with Chestnut Stuffing
Round of Boiled Beef with Horse-radish Sauce
Cold Baked Virginia Ham
Lima Beans
Baked Acorn Squash
Baked Celery with Slivered Almonds
Hominy Pudding
Candied Sweet Potatoes
Cantaloupe Pickle
Spiced Peaches in Brandy
Spiced Cranberries
Mincemeat Pie
Apple Pie
Cherry Pie
Chess Tarts
Blancmange
Plums in Wine Jelly
Snowballs,
Indian Pudding
Great Cake
Ice Cream
Plum Pudding
Fruits
Nuts
Raisins
Port
Madeira"

The American Heritage Cookbook and Illustrated History of American Eating & Drinking, American Heritage Magazine [American Heritage Publishing Co.:New York] 1964 (p. 420) [1790] Christmas at Mount Vernon/George Washington

19th Century Pioneers

The food served by the pioneers reflected the foods of their culture (people cook what they know) but they also reflected the area in which they lived (cities vs rural outposts), their economic status (wealthier families were able to afford better quality goods, for ex. fine white flour vs coarse brown), and their situation (those in homes/villages vs those in camp-like quarters).

Popular Christmas foods were roast beef, turkey, ham, potatoes, fine white break, pickles, fruitcakes, cookies and pies. Those who could afford them, served tinned oysters. Chocolate and tea were imported and valued commodities which weren't always available. 

Much of the information found about the pioneer meals was gleaned from journals, old letters and household inventories.

I thought the Plum Pudding was interesting. The ingredients are very similar to fruitcake, are baked in small tins before Christmas (just after Thanksgiving or possibly sooner), removed from their pans, wrapped in cheese cloth and placed in a large jar. Then brandy is poured over the top and the cakes are stored until Christmas.

Many cooks prepare fruitcake in the same manner—storing them wrapped in brandy soaked gauze until Christmas. Personally, I don't like fruitcake as moist as the brandy soaked cakes. I like mine with an even amount cake vs the citron. I have an excellent recipe listed on my personal blog at

Here is my recipe:

Texas Fruitcake

1/2 lb. candied pineapple
1/2 lb. candied cherries
1/2 lb. raisins1/2 lb. chopped dates
4 to 5 oz. candied orange peel or sliced candied orange slices
2 lbs. shelled pecans
1/2 lb. shelled walnuts
5 C. flour
1 & 1/4 lb. oleo
2 C. white sugar
1 C. brown sugar
6 eggs
3/4 t. soda
1/2 C. molasses
3/4 C. apricot preserves
3/4 t. cloves
3/4 t. allspice
3/4 t. nutmeg
3/4 t. cinnamon


Cut fruit; dredge fruit and nuts in 1/2 C. flour. Cream oleo & sugars; add eggs, and beat. Mix soda and molasses; stir into sugar mixture with preserves. Add flour and spices (sifted together); add nuts and fruit. Grease two tube pans; line with waxed paper. Grease paper. Turn batter into pans; put pan of water on bottom shelf of oven. Bake 4 hours at 250 degrees.

I use my turkey roaster to mix this all together as it's the largest thing I have. Nothing else seems big enough.


Note:  Once I tried replacing the oleo with butter. It was too greasy so I’ll not use butter again.

Thanks for stopping by. Please leave a comment.

Linda LaRoque
www.lindalaroque.com