Thanksgiving is all about the big feast. But what about breakfast and supper?
Homemakers in the 1950s had a different approach. They planned wholesome, balanced meals for the whole day to keep everyone healthy and content without ruining appetites for the main event.
This is the vintage meal plan that I use for the BEST vintage Thanksgiving week.
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Vintage Menus For Thanksgiving
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Did you know that in the original New England Puritan Thanksgiving, adults fasted before and after the big dinner to reflect on their blessings? By the 1940s, however, three meals a day were considered crucial for good health.
Vintage housewives served light, nourishing meals early in the day and after the feast. These meals were frugal yet hearty, giving everyone the fuel they needed without overwhelming the table—or the cook. As a homemaker, planning simple vintage menus is one of the best ways to manage Thanksgiving without chaos or exhaustion.
Although I love to cook 1950s menus, I usually use 1940s and 1930s recipes because they use far fewer prepared foods and are mostly made from scratch.
Monday Menu
Breakfast
- Sliced bananas
- Oatmeal with top milk
- Scrambled eggs
- Cinnamon toast
- Coffee for adults, cocoa for children
Lunch
- Pea soup with ham
- Buttered toast
- Baked apples
- Tea for adults, milk for children
Dinner
- Spiced peach juice
- Meatloaf
- Scalloped potatoes
- Baked squash
- Whole wheat bread and butter
- Shredded lettuce with creamy French dressing
- Pumpkin cake with cream cheese frosting
- Coffee for adults, milk for children
On this day, I make sure all the linens are washed and ironed, the guest rooms are ready, that I have everything like pans, dishes, etc. on hand, and that holiday outfits for everyone are ready to go.
Tuesday Menu
Breakfast
- Tomato juice
- Hot wheat cereal with top milk and apricots
- Poached eggs
- Toast with butter and marmalade
- Coffee for adults, cocoa for children
Lunch
- Tuna fish salad sandwiches
- Vegetable soup
- Prune whip
- Tea for adults, milk for children
Dinner
- Chilled tomato juice
- Roast pork with onion gravy
- Mashed potatoes
- Creamed spinach
- Dinner rolls
- Waldorf salad
- Apple pie
- Coffee for adults, milk for children
On this day, I make refrigerator roll dough, extra bread for stuffing, and all my pie crusts. I used to make the appetizers like a cheese ball or cheese puffs on Tuesday, but my 18yo son has taken over appetizers for Thanksgiving.
Wednesday Menu
Breakfast
- Freshly sliced oranges
- Oatmeal with top milk
- Soft-cooked eggs
- Toast with butter and marmalade
- Coffee for adults, cocoa for children
Lunch
- Beef noodle soup
- Carrot , peanut butter, and raisin sandwiches
- Jam tart
- Tea for adults, milk for children
Dinner
- Beef stew with vegetables
- Whole wheat bread and butter
- Tossed salad with dressing
- Tapioca pudding with crisp sugar wafers
- Coffee for adults; milk for children
On Wednesday, I cut and dry the bread for stuffing, make the cranberry relishes and cranberry sauce, and prep the sweet potatoes. I also start brining the turkey.
Vintage advice and directions for Thanksgiving!
Including:
How to Plan Your Party
Planning Thanksgiving
Menu
Marketing List
Cooking Plan
Setting the Table
Serving the Meal
Serving Thanksgiving Step-by-Step
The Recipes
Thanksgiving Day Menu
Breakfast
- Grapefruit halves
- Oatmeal with top milk
- Scrambled eggs
- Toast with marmalade
- Coffee for adults, cocoa for children
Old-Fashioned Thanksgiving Dinner
- Hot spiced cider
- Cheese ball with celery sticks and crackers
- Roast turkey with celery stuffing and giblet gravy
- Mashed potatoes
- Creamed pearl onions
- Corn pudding
- Green beans de luxe
- Baked squash
- Puffy mallow sweet potatoes
- Buttered Brussels sprouts
- Cloverleaf rolls
- Pickled beets
- Celery sticks
- Ripe and stuffed olives
- Homemade cranberry sauce
- Jellied cranberry relish salad
- Ambrosia
- Sparkling cider for all
- Pumpkin pie
- Mincemeat pie
- Pecan pie
- Chocolate turkeys
- Nuts and raisins
- Coffee for adults, milk for children
Supper
- Oyster bisque
- Crisp crackers
- Canned peaches
- Coffee for adults, milk for children
Black Friday Menu (Fish for Fridays!)
Breakfast
- Stewed prunes
- Oatmeal with top milk
- Soft-boiled eggs
- Toast with butter and marmalade
- Coffee for adults, cocoa for children
Lunch
- Turkey a la king on toast
- Lettuce with French dressing
- Cranberry sauce
- Tea for adults, milk for children
Dinner
- Tomato juice cocktail
- Baked perch with tartar sauce
- Mashed potatoes
- Creamed peas
- Bread and butter
- Grapefruit salad
- Poached pears
- Coffee for adults, milk for children
Saturday Menu
Breakfast
- Stewed apricots
- Hot wheat cereal with top milk
- Poached eggs
- Toasted English muffins
- Coffee for adults; cocoa for children
Lunch
- Tomato soup
- Grilled cheese sandwiches
- Gingersnaps
- Tea for adults, milk for children
Dinner
- Turkey and wild rice soup with croutons
- Scalloped vegetables (left over from Thanksgiving) and bacon hotdish
- Bread and butter
- Carrot and cabbage salad
- Lemon chiffon pudding
- Coffee for adults, milk for children
Sunday Menu
Breakfast
- Tomato juice
- Dates in wheat cereal with top milk
- Sausage links
- Pancakes with syrup
- Coffee for adults, cocoa for children
Old-Fashioned Sunday Dinner
- Chicken pie
- Candied sweet potatoes
- Buttered green beans
- Hot rolls
- Lettuce wedges with dressing
- Caramel layer cake
- Coffee for adults, milk for children
Sunday Supper (a repeat because this is so good!)
- Toasted oyster rolls
- Celery, olives, and cranberry sauce
- Gingersnaps
- Cocoa for all
If you would like, you can check out the rest of my mid-century dinner menus. And if you make the menus, share a pic on Instagram and tag me! (Are you following me on Instagram? I share a lot of vintage homemaking quick wins over here!)
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