What were the common Easter dinner components in the second half of the 19th Century?
The grocery store adds now feature ham, lamb & standing rib roast. I found more cheap asparagus today, so that will be on my menue. With out refrigeration, rapid shipment, international trade, I would guess that the choices were quite limited. Canned good would help the variety I suppose.
An inquiring stomach want to know!
Oh man, I got hungry just posting this. Salmon and asparagus, here I come.