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PAGE 2 of Vegetarian Thanksgivings

 

Here is the menu from yesteryear:

Dinner menu created by the vegetarian/ anti-vivisection organization The Millenium Guild, whose founder was socialite and cookbook author Emarel Sharpe (later Freshel).
This dinner was served for Thanksgiving in 1913 at the famous and grand Copley Hotel in Boston, Massachusetts.

 
Mushroom Cocktail

Vegex (vegetable extract. We assume this was either used as a soup or sauce base)

Consomme'
Coeur De Palm (Heart Of Palm, roasted and likely stuffed)
Cranberry Punch
Golden Rule Roast (this could have been anything- perhaps mashed beans or ground nuts mixed with minced vegetables, bread crumbs, and herbs?)
Crepes Bordelaise (vegan style)


Here is a Thanksgiving menu, entirely vegetarian, from The Golden-Rule Cookbook, published 1910, by M.R.L. Sharpe a.k.a. Emarel Sharpe (Freshel).

(The recipe for Michaelmas Loaf is below the menu)

      Fresh Mushroom Cocktail
      Pimolas
      Celery
      Cream of Artichokes
      Crackers
      Radishes
      Asparagus in Dutch Butter
      Michaelmas Loaf
      Mashed Potatoes
      Roast Sweet Potatoes
      Cranberry Sauce
      Tomato Salad with Mayonnaise
      Frozen Cranberry Punch
      Mince Pie
      Pumpkin Pie
      Nuts and Raisins
      Fruit
      Coffee


Michaelmas Loaf
Note:
to change recipe for vegans to also enjoy, substitute for eggs and dairy. Egg replacer, soy butter, and vegan mayonnaise are available at natural food stores.


Mix 1 cup finely ground walnuts (or other nuts), 1 cup of finely ground roasted peanuts, 1 teaspoon salt, 1 saltspoon pepper, 2-1/2 cups of fine bread crumbs, 1 tablespoon of mixed sweet herbs (thyme, sage, and summer savory), and 1 large onion or 2 small ones chopped fine. When well blended bind together with 2 eggs which have been slightly beaten, mould with the hands into a loaf, place in a well-buttered roasting tin, and let it cook for ten minutes in a moderately hot oven; then add 1 tablespoon of butter and 1 cup of hot water, and baste frequently during an hour's cooking. The loaf should be well browned and carefully removed to a hot platter. Make a brown sauce in the pan in which the loaf cooked, and serve with this and cold apple sauce.
 
 
Michael and Karen Iacobbo are the authors of Vegetarians and Vegans in America Today (Praeger 2004) and Vegetarian America: A History (Praeger 2006).

 

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