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Seventeenth century New England featured corn as a prominent food on Christmas. Dried, mixed with milk or eggs, it was made into various dishes. An Indian recipe called "Sukquttash" was often used. Pumpkin, dried or mixed with corn meal, was made into pumpkin cake. English vegetables brought over and grown in gardens with - herbs were also found on the Christmas table. Meat consisted of game, fish, lobsters or clams, salted, smoked or pickled. Bread was baked in a fireplace oven. Biscuits (rye flour), shortbread or pone were made in a large pot set in the fire (now called a Dutch oven). Meat was never baked. Usually it was boiled, fried or roasted on a spil. Beer or ale was served, even for children. Mother and father sat at the head of the table, the children stood around the table. Wooden trenchers were used. Most people ate with their fingers. Spoons were used for very soft foods. Forks were very scarce. Honey and maple syrup were placed at the head of the table. Linen napkins were necessary. When the meal ended a basket called a voider was passed. Spoons, cups, trenchers and napkins were placed in this to be washed.
At Williamsburg, Virginia, in early days, Christmas dinner was served at 3:30 p.m. The menu was generous. Wild goose, fish, roast turkey, many
vegetables and fruits were included, ending up with plum pudding, fruit cakes, and mince pie,
In the early settlements of Pennsylvania, Christmas dinner consisted of turkey or goose, potato filling, gravy and apple butter on freshly baked bread. Desserts were mainly roasted or boiled chestnuts, apple "snitz" and cookies called "Lebkucha".
Later, in the 18 th and 19 th century, the Pennsylvania Christmas dinner menu included nuts, cakes, candies, turkey, celery, sweet potatoes, sausages, fassnachts, custards, apple and mince pie. The second Christmas Day, food was given to hired help. The rest of the holiday week, beggars and the poor were always welcome to have their appetites appeased.
LEBKUCHEN 3/4 cup honey 1/2 cup chopped citron 3/4 cup brown sugar 1/2 cup chopped lemon peel 2 eggs 3/4 cup chopped blanched almonds 2 1/2 cups flour 1 cup powdered sugar 1 tsp. soda 3 tbls. hot milk 1/4 tsp. cloves 1/4 tsp. vanilla 1 1/4 isp. cinnamon Candied cherries, citron 1/8 tsp. allspice
Bring honey to a boil; cool. Add sugar and eggs. Beal well. Add dry ingredients, fruit and nuts. Pour into 10 by 15 inch pan. Bake at 350 degrees for 25 minutes. Mix powdered sugar, milk, and vanilla. Spread over top. Cut into bars.