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The
Gilded Age of Restaurants |
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| America’s gilded age, the 1890s to
World War One, was the great era of restaurant cookery.
Many restaurants were in grand new "palace" hotels, such as the Waldorf-Astoria.
The quality of the chef was essential to the success of these grand restaurants. If the
chef was good, charity benefits, family dinners and private parties of all sorts would be
held at the restaurant. |
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The 1890s and beyond was a
time of lush and bounteous abundance, with an amazing volume of food in the Thanksgiving
menu. By today’s standards, appetites and figures were both "overstuffed"!
1908 Thanksgiving Day menu from the United States Hotel, Boston : A very elaborate French menu. Entrees were chicken,
venison, lamb, sirloin of beef, turkey, duckling, and sweetbreads. |
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1905 Thanksgiving Day menu from
the S.S. Mongolia :
from Pate de Foie to Delmonico Ice Cream; entrees included red snapper,
sweetbreads, terrapin, partridges, frog legs, prime rib, suckling pig, ham and turkey. |
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