Quotes from The Virago Book of Food: The Joy of Eating
1831 - 1904
We spent the afternoon cooking the Thanksgiving dinner. I made a wonderful pudding, for which I had saved eggs and cream for days, and dried and stoned cherries supplied the place of currants. I made a bowl of custard for sauce, which the men said was 'splendid'; also a rolled pudding, with molasses; and we had venison steaks and potatoes, but for tea we were obliged to use the tea-leaves of the morning again. I should think that few people in America have enjoyed their Thanksgiving dinner more.
A Lady's Life in the Rocky Mountains