“It’s the most wonderful time of the year!”

Vintage Recipes has collected a selection of traditional Christmas Menus along with Vintage Christmas recipes for classic holiday dishes.   Most every family that celebrates Christmas has a Christmas Dinner – some formal served on china and silver, others served family-style with everyday dinnerware or Chinet. These classic Christmas Menus and recipes have inspired Christmas celebrations for generations; we hope this collection of menus and recipes help you plan your Christmas Meal.  


Boston Cooking School Christmas Menu – 1922


This Classic Christmas Menu is from the 1922 printing of the Boston Cooking School Cookbook which was originally published in 1896. 

Menu for Christmas Dinner

Oyster Cocktail
Consume, Bread Sticks
Olives, Celery, Salted Pecans
Roast Goose, Potato Stuffing, Apple Sauce
Duchess Potatoes, Cream of Lima Beans
Chicken Croquettes with Green Peas
Dressed Lettuce with Cheese Straws
English Plum Pudding, Brandy Sauce
Frozen Pudding, Assorted Cakes, Bonbons
Crackers, Cheese, Cafe Noir

Dutchess Potatoes

2 cups riced potatoes
2 tablespoons butter
1/2 teaspoon salt
3 egg yolks, slightly beaten

1 egg
1 teaspoon water

To two cups hot riced potatoes add two tablespoons butter, one-half teaspoon salt, and yolks of three eggs slightly beaten. Shape, using pastry bag and tube, in the form of baskets, pyramids, crowns, leaves, roses, etc. Brush over with beaten egg diluted with one teaspoon water, and brown in a hot oven. 

This recipe appears on page 312 of the cookbook. 


Good Housekeeping, Meals Tested, Tasted and Approved -1930

The Good Housekeeping, Meals Tested, Tasted, and Approved  ~ Favorite Recipes and Menus from Our Kitchens to Yours was published in 1930.  In addition to recipes, the cookbook includes menus for each month. December includes Christmas Dinner Menus suggestions ~ from two to five courses and five different options for Christmas Bridge Parties. 

Two-Course Christmas Dinner Menu

Roast Duck or Broiled Chicken
Mashed Potatoes     Buttered Onions
Canned Cranberry Jelly
Cabbage and Green Pepper Salad


Canned Plum Pudding
Hard Sauce      Coffee


Three-Course Christmas Dinner Menu

Oyster Bisque, Garnished with Parsley


Roast Turkey with Dressing
Giblet Gravy
Mashed Potatoes     Hubbard Squash
Creamed Onions
Cranberry Sauce     Celery Curls


Plum Pudding     Sunshine Sauce


Five-Course Christmas Dinner Menu

Christmas Star Canapes


Oyster Bisque Garnished with Parsley


Roast Turkey with Chestnut Stuffing
Mushrooms     Giblet Gravey
Mashed Potatoes     Creamed Onions
Hubbard Squash
Celery Hearts     Cranberry Sauce


Endive Salad     Olives
Paprika Crackers


Plum Pudding     Sunshine Sauce
Nuts     Stuffed Dates     Demi-Tasse


Oyster Bisque ~ Clam Bisque

Heat 1-quart oysters or clams gently in their own juice until cooked. Press through a fine sieve. Add to Cream Soup base with a speck of cayenne and cook 15 minutes until thick and creamy. Serve at once, garnished with chopped parsley. Serves 6 to 8. 

Cream Soup

If you learn the foundation recipe for cream of vegetable soup or puree the battle is won. 

4 tablespoons butter or margarine
4 tablespoons flour
1 1/2 teaspoons salt
1/8 teaspoonful pepper
1 teaspoonful grated onion
Dash of paprika
2 cupfuls of milk
1 cupful vegetable pulp which has been put through a sieve or diced cooked vegetables
2 cupfuls water in which vegetables were cooked, or liquid from canned vegetables, meat stock, bouillon, canned soup, milk or mixture of these. 

Use a double boiler. Melt fat, add flour and seasonings and blend. Add milk, vegetable water, and pulp. Cook 25 minutes, stirring constantly until thickened. Serves 6. 

Canned or fresh vegetables such as asparagus, carrots, cauliflower, celery, corn, peas, potatoes, tomatoes, or mushrooms, or a mixture of any of these, may be used in making cream of vegetables soups or purees. 


Mary Lyles Wilson’s New Cook Book – 1937

A Dinner in Red for Christmas Menu

Fruit Cocktail
Salmon Pudding     Cheese Sauce
Potato Cubes
Corn Relish in Red Pepper Cups     Radish Flower
Roast Turkey or Roast Duck with Oyster Stuffing
Cranberry Molds
Creole Brains     Asparagus in Red Pepper Rings
Egg rolls
Tomato Jelly with Stuffed Olives and Celery
Charlotte     Fruit Cake
Coffee     Cheese     Crackers


Plain Charlotte Russe

1 pint whipping cream
1/2 cup sugar
1 tablespoon vanilla, sherry, or any flavoring desired

Whip cream, sweeten, and flavor; chill. Line dessert glasses with ladyfingers and fill the center with charlotte. Top with Cherry. Two teaspoons plain gelatine may be added. This may be frozen.

Fruit and Nut Charlotte

1 pint whipping cream
1 teaspoon vanilla or almond {extract}
1/2 cup chopped pecans
1/2 cup sugar
1/4 cup chopped cherries
1/4 cup pineapple, crystalized or crushed well and drained

Whip cream stiff, sweeten, flavor, add nuts, and chill. 

Leave a Reply

Your email address will not be published. Required fields are marked *