The 1920s were a time when young men and women engaged in behavior that was frivolous and fun. They listened to Duke Ellington and danced the night away while drinking bootleg whiskey. If you have chosen the 1920’s for your wedding theme, your menus should reflect the culture of this optimistic, post-war time. That being said, food during the 1920s was quite a mix, with cooks struggling to find alternatives to alcohol in their recipes (some using grape juice instead of wine, or increasing their use of extracts), while also experimenting with exotic cuisines and experiencing the beginning of the social nutrition movement. When planning your 1920s theme wedding menu, you can be as simple or extravagant as you like. Popular 1920s wedding appetizers included caviar, sardines, smoked salmon and deviled eggs. Olives, pickles and salted nuts were also common menu items. Salads in the 1920s included the Caesar and the Waldorf (see below), and ham and fried chicken were popular wedding menu entrees.
Here are three wedding menus to guide you in your choices for a 1920’s theme, culled from resources on what cooking and dining were like during this era. I have included a basic guide to making these menu dishes that you can discuss with your caterer. If you are catering your 1920s wedding yourself, you can find multiple recipes for each of these dishes here. I did not include ingredients or recipes for single dishes such as buttered carrots or broiled steak.
1920s Wedding Menu One
This is based on the famous Waldorf- Astoria menu, served to President Coolidge in the 1920s (1924 to be exact).
Canapé of Anchovies: Toasted bread spread with mayo and anchovy filets, pimientos and tomato sauce, garnished with finely chopped chicken and parsley.
Aiquillette of Striped Bass Join Ville: Grilled bass fillet served with butter garlic.
Potatoes a la Hollandaise: Boiled potatoes served with Hollandaise sauce.
Asparagus Tips Au Gratin: Poached asparagus served with Hollandaise sauce.
Waldorf Salad: Apples, celery, raisins and mayo, all tossed.
1920s Wedding Menu Two
Crab Stuffed Mushrooms With Parmesan: Mushrooms stuffed with crabmeat flavored with thyme, oregano, paprika and grated Parmesan.
Chicken Salad: Mix diced chicken with mayonnaise, celery and one hard cooked egg, serve on lettuce.
Rice Croquettes: Mix rice with butter, shape into balls, dip in egg whites, then breadcrumbs and deep fry. Some people like to add sugar to the mix and serve with jelly for a sweeter side dish.
Cucumber Salad: Cucumbers mixed with salt, pepper, oil and white vinegar.
Buttered Carrots
1920s Wedding Menu Three
Cream of Celery with Toasties: French bread covered with walnuts and goat cheese and then toasted, served with cream of celery soup for dipping.
Broiled Steak
Potato Croquettes: Mix mashed potatoes with butter, celery salt and parsley. Shape into balls, roll in dried bread crumbs, and fry until brown.
Roaring 1920’s salad: House salad served with mayonnaise dressing.
Creamed spinach: Add flour, butter and milk to boiled spinach until mixture is creamy.
Be sure to serve champagne punch, martinis and mint juleps at your wedding, all popular drinks during the 1920s despite (or because of) Prohibition! And don’t forget to serve gelato, known in the 1920’s as Venetian Ice Cream, with your wedding cake.
Source List:
http://www.dinnerandamurder.com/Themes/1920s.htm
http://www.abc.net.au/local/recipes/2009/02/03/2481288.htm
http://www.vintagerecipes.net/books/desserts_salads/cucumber_salad_11.php
http://www.foodtimeline.org/fooddecades.html#1920s
