Maybe you're eating out for Thanksgiving this year, or maybe you're entertaining at home with the Best Turkey Ever. But either way, take a moment to reflect upon the Thanksgiving menus of yesteryear, culled from the fantastic menu archives at the New York Public Library.

What's probably the most remarkable thing about these olde menus is how familiar many of the dishes look—fine, broiled bluefish with "sauce admiral" is a bit of a stretch, but plenty more—Blue Point oysters, sweetbreads, beef tenderloin—are hot on menus today. And, of course, there's the "traditional" Thanksgiving fare, which, although a far cry from what the Pilgrims probably ate, doesn't seem to have changed much over the past 100 years.