The November, 1921 issue of American Cookery provided four menu options for Thanksgiving meals:
- Three course dinner for small family in a servantless house
- A simple company dinner of six courses
- A formal company dinner. Eight courses
- Elaborate formal dinner. Ten courses
My Thanksgiving meals clearly lean toward the three course option (though with turkey instead of chicken) – but if I could get in a time machine and go back a hundred years, I’d head to a house serving the ten course meal.