Boiled AND roasted? Rediscovering an 1870s turkey dinner

Here’s a letter from the Hackworth archive – our collection of papers from the family of Timothy Hackworth, railway engineer and early railway pioneer. The letter, sent to Hackworth’s granddaughter Jane Young by an unknown sender, describes the strange way the family cooked their Christmas turkey in 1870.

‘The turkey will require three hours to boil gently, & perhaps three hours to roast”

Alongside the letter was a festive package that included ”a few sausages” and ”a few bones to make some good gravy”.

Letter from unknown to Jane Young (nee Hackworth) 21 December 1870 (page 1) (archive ref  HACK 4/4/1/33)

Letter from unknown to Jane Young (nee Hackworth) 21 December 1870 (page 2) (archive ref  HACK 4/4/1/33)

Our archives contain more food-related documents than you might think. We’ve recently uploaded a list of railway hotel and catering material, which is also available to view in our archive and library centre. It includes items like this 1975 Christmas menu for York Station Hotel.

Menu- Christmas Day Luncheon, York Station Hotel, 1975 (archive reference 2003-8791)

Advertisements
This entry was posted in Research and archive. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s