Réveillon is a French tradition of eating a night-time meal after the Midnight Mass on Christmas Eve. Large quantities of food would be served and many deserts. The coriander cakes are mentioned in a 1796 cookbook by Amelia Simmons as being “Christmas Cookies”
Therese Baird 1823, Mackinac Island: “On Christmas Eve, both sexes would read and sing, the service lasting till midnight. After this, a revillion (midnight treat) would be partaken by all.” “The affair was considered the high feast of the season, and no pains were spared to make the accompanying meal as good as the island afforded. The cooking was done at an open fire” and later: “We will begin with the roast pig, roast goose, chicken pie, round of beef, a la mode, pattes d’ours (bear’s paws, called so from the shape, made of chopped meat in a crust, corresponding to rissoles), sausage, head cheese, souse, small fruit preserves, small cakes.”