In The Boston Cooking-school cook book by Fannie Merritt Farmer ©1896 you'll find this menu for Thanksgiving.
MENU FOR THANKSGIVING DINNER.
Oyster Soup. Crisp Crackers.
Celery. Salted Almonds.
Roast Turkey. Cranberry Jelly.
Mashed Potatoes. Onions in Cream. Squash.
Fruit Pudding. Sterling Sauce.
Mince, Apple, and Squash Fie.
Neapolitan Ice Cream. Fancy Cakes.
Fruit. Nuts and Raisins. Bonbons.
Crackers. Cheese. Cafe Noir.