The following menu for a 1902 Christmas dinner party stands—as far as I know—as one of the most unusual ever printed. And also one of the least appetizing: “Apple Sauce. Borax. Soup. Borax. Turkey. Borax. Borax. Canned Stringed Beans. Sweet Potatoes. White Potatoes. Turnips. Borax. Chipped Beef. Cream Gravy. Cranberry Sauce. Celery. Pickles. Rice Pudding. Milk. Bread and Butter. Tea. Coffee. A Little Borax.” Unless, of course, one happens to enjoy meals spiced up by the taste of borax—a little metallic, sweet and unpleasant, or so they say—a preservative used to keep meat from rotting in the late nineteenth and early twentieth century.
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