Chef Wyman’s suggestions for 1928 Thanksgiving dinner
Nov. 1928: Chef Mabelle Wyman stuffing a turkey for her Thanksgiving column.
During the 1920s, the Los Angeles Times published a popular cooking column by chef A. L. Wyman. When he died in 1926, his wife, Mabelle Wyman, took over the column. In the Nov. 27, 1928, Los Angeles Times, she suggested several recipes for a successful Thanksgiving Dinner:
CHEF WYMAN’S SUGGESTIONS FOR THANKSGIVING DINNER
California Lobster Cocktail
Salted Almonds, Ripe Olives, Stuffed Celery
Cream of Mushroom Soup
Chestnut and Oyster Stuffing
Riced Potatoes, Asparagus Tips, Cream Sauce
Painted Stuffed Pears, French Dressing
Plum Pudding and Hard Sauce
Prepare the turkey the day before by thoroughly cleaning and singeing, half the bird drawn, cut the neck close to the body, removed the pin feathers, wash well inside and out and thoroughly dry: do not stuff the bird until time to place it in the oven. Baste three or four times with half sherry and ginger ale. …
This photo of Chef Wyman was published in Nov. 27, 1928, Los Angeles Times.
The Los Angeles Times Food section has numerous suggestions for 2014 Thanksgiving Dinner.
This photo was added to the Time For Turkey photo gallery.
November 25, 2014, 7:09 pm
Also what are painted stuffed pears?
November 26, 2014, 7:05 am
The bird look like a wild turkey not the big breasted birds we have today. Also what is the rest of basting liquid?
November 26, 2014, 7:24 pm
Well, don't stop there! Keep going with that recipe!
December 11, 2014, 7:58 am
Waao, a 1928 picture! Poor turkey doesn't look so appealing by the way.
Add a comment or a question.
If you are under 13 years of age you may read this message board, but you may not participate. Here are the full legal terms you agree to by using this comment form.
Comments are moderated, and will not appear until they've been approved.
MOST POPULAR POSTS
SITES WE LIKE
- A Photo A Day
- A Photo Editor
- Bombay Flying Club
- California is a place
- Denver Post
- Interactive Narratives
- Multimedia Muse
- National Geographic