1890s and setting of the menu

More text goes here. The 1890s continue with the trend of multiple courses and multiple main dishes seen in the 1880s. Prior to the 1890s, the only breads seen on menus were either crackers (aka wafers) or Boston brown bread. This is the decade where breads - white and/or brown - begin to make an appearance. What Americans think of as traditional breads for Thanksgiving - dinner rolls or southern biscuits - are still absent though. Sherbets make appearance as palate cleansers rather than deserts in more elaborate menus. Apple pie joins both pumpkin and mince pies more often.

Thanksgiving Menus