THINGS USED FOR COLD SUPPERS
Roast Fowls and Chickens
Lamb Ribs and Shoulders
Ham Ornamented or Slices in Baskets
Tongues
Raised Pies
Collared Pig
Ditto Veal
Ditto Eels
Potted Meats
Meat Cakes
Aspic Jellies
Lobsters and Italian Sallads
Pastries
Jellies and Creams
Ices
Sweetmeats &c
The present fashion is to have a great variety of cold meats, sallads, jellies, cakes, pastries, lobsters, prunes, and fancy baskets laid out on a table made high enough for the company to stand and eat their supper
Cookery and Confectionary, 1824
3 Comments
I love reading thru old books for recipes, food “fashions”, and the like
I guess it is much easier to “eat cool” if one has staff cooking elsewhere! Hmmm….nope, an outside or summer kitchen won’t work in this rental…but is something to plan for future 
Do you suppose this kind of food went out of fashion as air-conditioning came in?
Kathy, you can still do it — just do all your cooking early in the day, then take a shower and put on fresh clothes before supper.
I expect you’re right, Kelly, AC probably had much to do with the demise of this sort of ‘cold supper.’ But also perhaps refrigerators, which led to a different kind of cold supper, and maybe the FDA, which has frightened everybody to death about the dangers of not having your food on ice 24 and 7.
I have stayed up late to cook, with the kitchen windows open and fans blowing hot air out and cool night air in. Then off to a cold shower and bed, with the house cooled off a bit by morning.