19th century cooking
 

We went to The Cosmopolitan in Silver Reef, Utah, last night. It was just
okay. The site was the actual site of a restaurant there from about 1880 to
about 1895. The recreation wasn't even close to the original. Although the
restaurant calls itself a four star restaurant, I found it only passable.
The lobster bisque was lacking a lobster taste. I had seafood risotto. The
plate had some shrimp and langostino which were represented to be lobsters.
It had some salmon, scallops, and sole, also. My wife had lobster ravioli,
and they were skimpy on the lobster.

Anyway, we looked at the menu, and it has some old pictures, and historical
data on it.

I was wondering what anyone here (who actually knows, that is) could offer
about restaurants of that era. Without refrigeration, the menu had to be
"different". I would wonder what the common fare was in restaurants at that
time, and what the common fare would have been say, for a boarding house,
and for the common household.

This lovely place is in a historic ghost town. When driving there, we saw
about thirty deer, so fresh deer probably would have been a staple. I know
that in many restaurants, fresh game and fowl were common, as was commercial
hunting without restrictions from Fish and Game Departments.

Anyone care to comment?

Steve

19th century cooking
 

On Thu 26 Feb 2009 06:35:53p, SteveB told us...

> We went to The Cosmopolitan in Silver Reef, Utah, last night. It was
> just okay. The site was the actual site of a restaurant there from
> about 1880 to about 1895. The recreation wasn't even close to the
> original. Although the restaurant calls itself a four star restaurant,
> I found it only passable. The lobster bisque was lacking a lobster
> taste. I had seafood risotto. The plate had some shrimp and langostino
> which were represented to be lobsters. It had some salmon, scallops, and
> sole, also. My wife had lobster ravioli, and they were skimpy on the
> lobster.
>
> Anyway, we looked at the menu, and it has some old pictures, and
> historical data on it.
>
> I was wondering what anyone here (who actually knows, that is) could
> offer about restaurants of that era. Without refrigeration, the menu
> had to be "different". I would wonder what the common fare was in
> restaurants at that time, and what the common fare would have been say,
> for a boarding house, and for the common household.
>
> This lovely place is in a historic ghost town. When driving there, we
> saw about thirty deer, so fresh deer probably would have been a staple.
> I know that in many restaurants, fresh game and fowl were common, as was
> commercial hunting without restrictions from Fish and Game Departments.
>
> Anyone care to comment?
>
> Steve

Most restaurants of that era bought and served whatever was freshly
available for the season. Out of season the average restaurant relied on
canned or preserved foods. Of course, meats and fish could still be
freshly butchered or caught. There was little long term storage. Really
top drawer places probably purchased fresh produce from greenhouse growers.
There was ice, of course, and could be used to some degree to keep things
cold and fresh, but certainly limited.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

19th century cooking
 

On Feb 26, 7:35*pm, "SteveB" > wrote:
> We went to The Cosmopolitan in Silver Reef, Utah, last night. *It was just
> okay. *The site was the actual site of a restaurant there from about 1880 to
> about 1895. *The recreation wasn't even close to the original. *Although the
> restaurant calls itself a four star restaurant, I found it only passable.
> The lobster bisque was lacking a lobster taste. *I had seafood risotto. *The
> plate had some shrimp and langostino which were represented to be lobsters.
> It had some salmon, scallops, and sole, also. *My wife had lobster ravioli,
> and they were skimpy on the lobster.
>
> Anyway, we looked at the menu, and it has some old pictures, and historical
> data on it.
>
> I was wondering what anyone here (who actually knows, that is) could offer
> about restaurants of that era. *Without refrigeration, the menu had to be
> "different". *I would wonder what the common fare was in restaurants at that
> time, and what the common fare would have been say, for a boarding house,
> and for the common household.
>
> This lovely place is in a historic ghost town. *When driving there, we saw
> about thirty deer, so fresh deer probably would have been a staple. *I know
> that in many restaurants, fresh game and fowl were common, as was commercial
> hunting without restrictions from Fish and Game Departments.
>
> Anyone care to comment?
>
> Steve
==========================

My comment, respectfully, would be that the only thing sillier than
ordering lobster in Utah in 2009 would be ordering lobster in Utah in
1889.

But don't feel too bad, Steve. Couple of years ago I got really lousy
lobster bisque in SanDiego.

Lynn in Fargo (North Dakota)
No good lobster here either.

19th century cooking
 

"Lynn from Fargo Ografmorffig" > wrote in message
...
On Feb 26, 7:35 pm, "SteveB" > wrote:
> We went to The Cosmopolitan in Silver Reef, Utah, last night. It was just
> okay. The site was the actual site of a restaurant there from about 1880
> to
> about 1895. The recreation wasn't even close to the original. Although the
> restaurant calls itself a four star restaurant, I found it only passable.
> The lobster bisque was lacking a lobster taste. I had seafood risotto. The
> plate had some shrimp and langostino which were represented to be
> lobsters.
> It had some salmon, scallops, and sole, also. My wife had lobster ravioli,
> and they were skimpy on the lobster.
>
> Anyway, we looked at the menu, and it has some old pictures, and
> historical
> data on it.
>
> I was wondering what anyone here (who actually knows, that is) could offer
> about restaurants of that era. Without refrigeration, the menu had to be
> "different". I would wonder what the common fare was in restaurants at
> that
> time, and what the common fare would have been say, for a boarding house,
> and for the common household.
>
> This lovely place is in a historic ghost town. When driving there, we saw
> about thirty deer, so fresh deer probably would have been a staple. I know
> that in many restaurants, fresh game and fowl were common, as was
> commercial
> hunting without restrictions from Fish and Game Departments.
>
> Anyone care to comment?
>
> Steve
==========================

My comment, respectfully, would be that the only thing sillier than
ordering lobster in Utah in 2009 would be ordering lobster in Utah in
1889.

But don't feel too bad, Steve. Couple of years ago I got really lousy
lobster bisque in SanDiego.

Lynn in Fargo (North Dakota)
No good lobster here either.

I grew up in Las Vegas. I remember this story from an old menu, I think
from the Golden Nugget or the Showboat. A miner who had just struck it rich
went into a restaurant and asked what was the most expensive things they
had. They said oysters and eggs. He said fry up a mess of them mixed
together. The dish was called a Hangtown Fry.

Steve

19th century cooking
 

SteveB wrote:

> I grew up in Las Vegas. I remember this story from an old menu, I think
> from the Golden Nugget or the Showboat. A miner who had just struck it
> rich went into a restaurant and asked what was the most expensive things
> they had. They said oysters and eggs. He said fry up a mess of them
> mixed together. The dish was called a Hangtown Fry.


Yep, that took place in Placerville, California, not very far at all from
where I live. http://en.wikipedia.org/wiki/Hangtown_fry

I'd guess that since the story was about a gold miner, you probably saw it
in the Golden Nugget.

Bob

19th century cooking
 

Lobster in Utah?

No.

Sure, you can get anything flown or frozen anywhere. Probably can get
"sushi" at a gas station or 7-11 in Provo, but that's not food.

Look at a map, dude. How far are you from any place a crustacean
could live? You want to eat anything that traveled that far on ice in
a train or stagecoach?

I'm sorry, but any idiot who goes into the desert looking for seafood
gets no sympathy from me.

B

19th century cooking
 

In article >,
"SteveB" > wrote:


> I grew up in Las Vegas. I remember this story from an old menu, I think
> from the Golden Nugget or the Showboat. A miner who had just struck it rich
> went into a restaurant and asked what was the most expensive things they
> had. They said oysters and eggs. He said fry up a mess of them mixed
> together. The dish was called a Hangtown Fry.

http://en.wikipedia.org/wiki/Hangtown_fry

Hangtown (now called Placerville) is about 100 miles east of me.

It was a mining town during the California 49er gold rush.

--
Dan Abel
Petaluma, California USA

19th century cooking
 

On Feb 26, 11:23*pm, "SteveB" > wrote:
> "Lynn from Fargo Ografmorffig" > wrote in ...
> On Feb 26, 7:35 pm, "SteveB" > wrote:
>
> > We went to The Cosmopolitan in Silver Reef, Utah, last night. It was just
> > okay. The site was the actual site of a restaurant there from about 1880
> > to
> > about 1895. The recreation wasn't even close to the original. Although the
> > restaurant calls itself a four star restaurant, I found it only passable.
> > The lobster bisque was lacking a lobster taste. I had seafood risotto. The
> > plate had some shrimp and langostino which were represented to be
> > lobsters.
> > It had some salmon, scallops, and sole, also. My wife had lobster ravioli,
> > and they were skimpy on the lobster.
>
> > Anyway, we looked at the menu, and it has some old pictures, and
> > historical
> > data on it.
>
> > I was wondering what anyone here (who actually knows, that is) could offer
> > about restaurants of that era. Without refrigeration, the menu had to be
> > "different". I would wonder what the common fare was in restaurants at
> > that
> > time, and what the common fare would have been say, for a boarding house,
> > and for the common household.
>
> > This lovely place is in a historic ghost town. When driving there, we saw
> > about thirty deer, so fresh deer probably would have been a staple. I know
> > that in many restaurants, fresh game and fowl were common, as was
> > commercial
> > hunting without restrictions from Fish and Game Departments.
>
> > Anyone care to comment?
>
> > Steve
>
> ==========================
>
> My comment, respectfully, would be that the only thing sillier than
> ordering lobster in Utah in 2009 would be ordering lobster in Utah in
> 1889.
>
> But don't feel too bad, Steve. *Couple of years ago I got really lousy
> lobster bisque in SanDiego.
>
> Lynn in Fargo (North Dakota)
> No good lobster here either.
>
> I grew up in Las Vegas. *I remember this story from an old menu, I think
> from the Golden Nugget or the Showboat. *A miner who had just struck it rich
> went into a restaurant and asked what was the most expensive things they
> had. *They said oysters and eggs. *He said fry up a mess of them mixed
> together. *The dish was called a Hangtown Fry.
>
> Steve

True story but it happened in San Francisco I believe.
:-)
Lynn in Fargo

19th century cooking
 

On Feb 27, 2:02*am, Lynn from Fargo Ografmorffig >
wrote:
> On Feb 26, 11:23*pm, "SteveB" > wrote:
>
>
>
> > "Lynn from Fargo Ografmorffig" > wrote in ...
> > On Feb 26, 7:35 pm, "SteveB" > wrote:
>
> > > We went to The Cosmopolitan in Silver Reef, Utah, last night. It was just
> > > okay. The site was the actual site of a restaurant there from about 1880
> > > to
> > > about 1895. The recreation wasn't even close to the original. Although the
> > > restaurant calls itself a four star restaurant, I found it only passable.
> > > The lobster bisque was lacking a lobster taste. I had seafood risotto.. The
> > > plate had some shrimp and langostino which were represented to be
> > > lobsters.
> > > It had some salmon, scallops, and sole, also. My wife had lobster ravioli,
> > > and they were skimpy on the lobster.
>
> > > Anyway, we looked at the menu, and it has some old pictures, and
> > > historical
> > > data on it.
>
> > > I was wondering what anyone here (who actually knows, that is) could offer
> > > about restaurants of that era. Without refrigeration, the menu had to be
> > > "different". I would wonder what the common fare was in restaurants at
> > > that
> > > time, and what the common fare would have been say, for a boarding house,
> > > and for the common household.
>
> > > This lovely place is in a historic ghost town. When driving there, we saw
> > > about thirty deer, so fresh deer probably would have been a staple. I know
> > > that in many restaurants, fresh game and fowl were common, as was
> > > commercial
> > > hunting without restrictions from Fish and Game Departments.
>
> > > Anyone care to comment?
>
> > > Steve
>
> > ==========================
>
> > My comment, respectfully, would be that the only thing sillier than
> > ordering lobster in Utah in 2009 would be ordering lobster in Utah in
> > 1889.
>
> > But don't feel too bad, Steve. *Couple of years ago I got really lousy
> > lobster bisque in SanDiego.
>
> > Lynn in Fargo (North Dakota)
> > No good lobster here either.
>
> > I grew up in Las Vegas. *I remember this story from an old menu, I think
> > from the Golden Nugget or the Showboat. *A miner who had just struck it rich
> > went into a restaurant and asked what was the most expensive things they
> > had. *They said oysters and eggs. *He said fry up a mess of them mixed
> > together. *The dish was called a Hangtown Fry.
>
> > Steve
>
> True story but it happened in San Francisco I believe.
> :-)
> Lynn in Fargo

Oooops! At least I got the state right!
Mea Culpa
Lynn

19th century cooking
 

On Thu, 26 Feb 2009 22:13:38 -0800, bulka wrote:

> Lobster in Utah?
>
> No.
>
> Sure, you can get anything flown or frozen anywhere. Probably can get
> "sushi" at a gas station or 7-11 in Provo, but that's not food.
>
> Look at a map, dude. How far are you from any place a crustacean could
> live? You want to eat anything that traveled that far on ice in a train
> or stagecoach?
>
> I'm sorry, but any idiot who goes into the desert looking for seafood
> gets no sympathy from me.

He wasn't seeking sympathy.

19th century cooking
 

SteveB wrote:
> We went to The Cosmopolitan in Silver Reef, Utah, last night. It was just
> okay. The site was the actual site of a restaurant there from about 1880 to
> about 1895. The recreation wasn't even close to the original. Although the
> restaurant calls itself a four star restaurant, I found it only passable.
> The lobster bisque was lacking a lobster taste. I had seafood risotto. The
> plate had some shrimp and langostino which were represented to be lobsters.
> It had some salmon, scallops, and sole, also. My wife had lobster ravioli,
> and they were skimpy on the lobster.
>
> Anyway, we looked at the menu, and it has some old pictures, and historical
> data on it.
>
> I was wondering what anyone here (who actually knows, that is) could offer
> about restaurants of that era. Without refrigeration, the menu had to be
> "different". I would wonder what the common fare was in restaurants at that
> time, and what the common fare would have been say, for a boarding house,
> and for the common household.
>
> This lovely place is in a historic ghost town. When driving there, we saw
> about thirty deer, so fresh deer probably would have been a staple. I know
> that in many restaurants, fresh game and fowl were common, as was commercial
> hunting without restrictions from Fish and Game Departments.
>
> Anyone care to comment?
>
> Steve
>
>
This sounds like an interesting idea, but way off base to me.

--
Jean B.

19th century cooking
 

"bulka" > wrote in message
...
> Lobster in Utah?
>
> No.
>
> Sure, you can get anything flown or frozen anywhere. Probably can get
> "sushi" at a gas station or 7-11 in Provo, but that's not food.
>
> Look at a map, dude. How far are you from any place a crustacean
> could live? You want to eat anything that traveled that far on ice in
> a train or stagecoach?
>
> I'm sorry, but any idiot who goes into the desert looking for seafood
> gets no sympathy from me.

You're the idiot... many Las Vegas eateries serve what's unquestionably the
widest variety of hours fresh from the seven seas seafood on the planet.

http://www.harrahs.com/casinos/rio/r...et-detail.html

19th century cooking
 

Dan Abel > wrote in news:dabel-2119E3.22222126022009@c-61-
68-245-199.per.connect.net.au:

> Hangtown (now called Placerville) is about 100 miles east of me.

East?

19th century cooking
 

elaich > wrote in :

> Dan Abel > wrote in
> news:dabel-2119E3.22222126022009@c-61- 68-245-199.per.connect.net.au:
>
>> Hangtown (now called Placerville) is about 100 miles east of me.
>
> East?
>

Oops... it's early yet.

19th century cooking
 

In article
>,
Lynn from Fargo Ografmorffig > wrote:


> > I grew up in Las Vegas. *I remember this story from an old menu, I think
> > from the Golden Nugget or the Showboat. *A miner who had just struck it
> > rich
> > went into a restaurant and asked what was the most expensive things they
> > had. *They said oysters and eggs. *He said fry up a mess of them mixed
> > together. *The dish was called a Hangtown Fry.

> True story but it happened in San Francisco I believe.

No, SF is on the ocean, so oysters wouldn't have been one of the most
expensive things they had.

It was...[drum roll]...Hangtown!

--
Dan Abel
Petaluma, California USA

19th century cooking
 

In article >, elaich > wrote:

> Dan Abel > wrote in news:dabel-2119E3.22222126022009@c-61-
> 68-245-199.per.connect.net.au:
>
> > Hangtown (now called Placerville) is about 100 miles east of me.
>
> East?

Close enough:

http://www.mapquest.com/maps?1c=Plac...ma&2s=CA&2z=94
954

131.41 miles, according to the instructions.

We don't actually take that route. We take the back roads, which avoid
the traffic and reduce the miles.

We haven't been to the gold country in a long time, we're probably about
due for a visit.

--
Dan Abel
Petaluma, California USA

19th century cooking
 

Dan Abel > wrote in news:dabel-B1752B.10560527022009@c-61-
68-245-199.per.connect.net.au:

> In article >, elaich > wrote:
>
>> Dan Abel > wrote in news:dabel-2119E3.22222126022009@c-
61-
>> 68-245-199.per.connect.net.au:
>>
>> > Hangtown (now called Placerville) is about 100 miles east of me.
>>
>> East?
>
> Close enough:
>
> http://www.mapquest.com/maps?1c=Plac...luma&2s=CA&2z=
94
> 954
>
> 131.41 miles, according to the instructions.
>
> We don't actually take that route. We take the back roads, which avoid
> the traffic and reduce the miles.
>
> We haven't been to the gold country in a long time, we're probably about
> due for a visit.
>


Just had a look at it on Google Earth......... what are all those
absolutely bare spots of land to the North east of Placerville??

Directly north of Pollock Pines.



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

19th century cooking
 

Dan Abel > wrote in news:dabel-79BDB6.10403827022009@c-61-
68-245-199.per.connect.net.au:

> In article
> >,
> Lynn from Fargo Ografmorffig > wrote:
>
>
>> > I grew up in Las Vegas. *I remember this story from an old menu, I
think
>> > from the Golden Nugget or the Showboat. *A miner who had just struck
it
>> > rich
>> > went into a restaurant and asked what was the most expensive things
they
>> > had. *They said oysters and eggs. *He said fry up a mess of them
mixed
>> > together. *The dish was called a Hangtown Fry.
>
>> True story but it happened in San Francisco I believe.
>
> No, SF is on the ocean, so oysters wouldn't have been one of the most
> expensive things they had.
>
> It was...[drum roll]...Hangtown!
>


I can sorta see why they had that name. Just saw a pic of the Hangmans
Tree Bar/Inn!!

http://www.panoramio.com/photo/3384430



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

19th century cooking
 

"Jean B." > wrote in message
...
> SteveB wrote:
>> We went to The Cosmopolitan in Silver Reef, Utah, last night. It was
>> just okay. The site was the actual site of a restaurant there from about
>> 1880 to about 1895. The recreation wasn't even close to the original.
>> Although the restaurant calls itself a four star restaurant, I found it
>> only passable. The lobster bisque was lacking a lobster taste. I had
>> seafood risotto. The plate had some shrimp and langostino which were
>> represented to be lobsters. It had some salmon, scallops, and sole, also.
>> My wife had lobster ravioli, and they were skimpy on the lobster.
>>
>> Anyway, we looked at the menu, and it has some old pictures, and
>> historical data on it.
>>
>> I was wondering what anyone here (who actually knows, that is) could
>> offer about restaurants of that era. Without refrigeration, the menu had
>> to be "different". I would wonder what the common fare was in
>> restaurants at that time, and what the common fare would have been say,
>> for a boarding house, and for the common household.
>>
>> This lovely place is in a historic ghost town. When driving there, we
>> saw about thirty deer, so fresh deer probably would have been a staple.
>> I know that in many restaurants, fresh game and fowl were common, as was
>> commercial hunting without restrictions from Fish and Game Departments.
>>
>> Anyone care to comment?
>>
>> Steve
> This sounds like an interesting idea, but way off base to me.
>
> --
> Jean B.

Huh? I have always been fascinated with the 19th century west. What's the
problem with asking for input on it?

Steve

PS: It's not a requirement that you participate.

19th century cooking
 

"brooklyn1" > wrote in message
...
>
> "bulka" > wrote in message
> ...
>> Lobster in Utah?
>>
>> No.
>>
>> Sure, you can get anything flown or frozen anywhere. Probably can get
>> "sushi" at a gas station or 7-11 in Provo, but that's not food.
>>
>> Look at a map, dude. How far are you from any place a crustacean
>> could live? You want to eat anything that traveled that far on ice in
>> a train or stagecoach?
>>
>> I'm sorry, but any idiot who goes into the desert looking for seafood
>> gets no sympathy from me.
>
> You're the idiot... many Las Vegas eateries serve what's unquestionably
> the widest variety of hours fresh from the seven seas seafood on the
> planet.
>
> http://www.harrahs.com/casinos/rio/r...et-detail.html

I grew up in Las Vegas. By the time I was twelve, I knew more about more
foreign foods than most twelve year olds in the US. The buffets of old used
to have crab, shrimp, lots of stuff they don't have today unless you pony up
big bucks.

Steve

19th century cooking
 

SteveB wrote:
>
> We went to The Cosmopolitan in Silver Reef, Utah, last night. It was just
> okay. The site was the actual site of a restaurant there from about 1880 to
> about 1895. The recreation wasn't even close to the original. Although the
> restaurant calls itself a four star restaurant, I found it only passable.
> The lobster bisque was lacking a lobster taste. I had seafood risotto. The
> plate had some shrimp and langostino which were represented to be lobsters.
> It had some salmon, scallops, and sole, also. My wife had lobster ravioli,
> and they were skimpy on the lobster.
>
> Anyway, we looked at the menu, and it has some old pictures, and historical
> data on it.
>
> I was wondering what anyone here (who actually knows, that is) could offer
> about restaurants of that era. Without refrigeration, the menu had to be
> "different". I would wonder what the common fare was in restaurants at that
> time, and what the common fare would have been say, for a boarding house,
> and for the common household.
>
> This lovely place is in a historic ghost town. When driving there, we saw
> about thirty deer, so fresh deer probably would have been a staple. I know
> that in many restaurants, fresh game and fowl were common, as was commercial
> hunting without restrictions from Fish and Game Departments.
>
> Anyone care to comment?
>
> Steve

Keep in mind that between the railroads and readily available ice, lack
of refrigeration wasn's necessarily a drawback.

Here is a partial menu from the Tremont House in Boston, August 1847:

Boiled salmon, anchovy sauce
Boiled corned beef and cabbage
Boiled corned pork
Boiled tongue
Boiled leg of mutton, caper sauce
Boiled chickens and oyster sauce

Then follows a list of dishes in French (partial):

Pate aux huitres (pate of oysters)
..
Canards aux olives (duck with olives)
..
Rognons de boeuf a l'espagnole (Beef kidneys with espagnole sauce)
..
Tautog cuit au vin rouge (blackfish/black porgy in red wine)

Roast beef, chickens, ham, plover etc
Potatoes, green corn, squash, shelled beans, turnips, tomatoes etc
Sago puddings, tomato pies, berry pies, squash pies, macaroons, cream
cakes etc
Apples, peaches, whortleberries, Minorca melons, pecan nuts, hickory
nuts, watermelons etc

Admittedly the Tremont was an upper-crust sort of place, but other large
restaurants would have had similar menus.

The Harvey House chain, the first in the US was built along the Santa Fe
railway (Atchison, Topeka and Santa Fe).

For 75 cents customers could choose from: 'fresh oysters, sea turtle,
roast beef, olives, cheeses pastries, ice cream and charlotte of peaches
with Cognac sauce. A breakfast of steak, eggs, hashed browns, six
wheatcakes, apple pie and coffee cost thirty-five cents. And since no
passenger whould have to eat the same meal twice, Harvey offered
completely different meals at every stop, with menus changed every four
days and recipes roated from restaurant to restaurant. He used local
provender and even ran his own dairy farms to ensure the quallity of his
milk, cream, eggs, and butter.'

Both lists from: America Eats Out by John Mariani

19th century cooking
 

PeterLucas wrote:

> Just had a look at it on Google Earth......... what are all those
> absolutely bare spots of land to the North east of Placerville??
>
> Directly north of Pollock Pines.

Logging.

Bob

19th century cooking
 

Dan wrote:

> 131.41 miles, according to the instructions.
>
> We don't actually take that route. We take the back roads, which avoid
> the traffic and reduce the miles.
>
> We haven't been to the gold country in a long time, we're probably about
> due for a visit.


41.81 miles for me, according to Mapquest.

Lin and I go to the Apple Hill area (just east of Placerville) every now and
then. We frequently pass through Placerville on our way to other
destinations (e.g., Bishop, Las Vegas, or South Lake Tahoe).

Bob

19th century cooking
 

Dan Abel > wrote in news:dabel-B1752B.10560527022009@c-61-
68-245-199.per.connect.net.au:

> We don't actually take that route. We take the back roads, which avoid
> the traffic and reduce the miles.

When you posted that, I was so groggy I actually thought you said you lived
100 miles east of Hangtown. LOL.

I'd take 116 et al to I-80, then 12 across to 88. 88 north using the Ione
cutoff, then 49. A lot longer, but a lot more to see.

It's been 25 years since those were my native haunts. I can't imagine how
much it might have changed since then.

19th century cooking
 

In article >, elaich > wrote:

> When you posted that, I was so groggy I actually thought you said you lived
> 100 miles east of Hangtown. LOL.

100 miles due east of Hangtown is within walking distance of where Steve
Fossett took his final flight and not many miles from where I grew up.
Spooky. Unless my math is wrong, of course.

leo

19th century cooking
 

SteveB wrote:
> "Jean B." > wrote in message
> ...
>> SteveB wrote:
>>> We went to The Cosmopolitan in Silver Reef, Utah, last night. It was
>>> just okay. The site was the actual site of a restaurant there from about
>>> 1880 to about 1895. The recreation wasn't even close to the original.
>>> Although the restaurant calls itself a four star restaurant, I found it
>>> only passable. The lobster bisque was lacking a lobster taste. I had
>>> seafood risotto. The plate had some shrimp and langostino which were
>>> represented to be lobsters. It had some salmon, scallops, and sole, also.
>>> My wife had lobster ravioli, and they were skimpy on the lobster.
>>>
>>> Anyway, we looked at the menu, and it has some old pictures, and
>>> historical data on it.
>>>
>>> I was wondering what anyone here (who actually knows, that is) could
>>> offer about restaurants of that era. Without refrigeration, the menu had
>>> to be "different". I would wonder what the common fare was in
>>> restaurants at that time, and what the common fare would have been say,
>>> for a boarding house, and for the common household.
>>>
>>> This lovely place is in a historic ghost town. When driving there, we
>>> saw about thirty deer, so fresh deer probably would have been a staple.
>>> I know that in many restaurants, fresh game and fowl were common, as was
>>> commercial hunting without restrictions from Fish and Game Departments.
>>>
>>> Anyone care to comment?
>>>
>>> Steve
>> This sounds like an interesting idea, but way off base to me.
>>
>> --
>> Jean B.
>
> Huh? I have always been fascinated with the 19th century west. What's the
> problem with asking for input on it?
>
> Steve
>
> PS: It's not a requirement that you participate.
>
>
I was speaking of the food offerings--not the topic, which I also
find fascinating.

--
Jean B.

19th century cooking
 

Arri London wrote:
>
> SteveB wrote:
>> We went to The Cosmopolitan in Silver Reef, Utah, last night. It was just
>> okay. The site was the actual site of a restaurant there from about 1880 to
>> about 1895. The recreation wasn't even close to the original. Although the
>> restaurant calls itself a four star restaurant, I found it only passable.
>> The lobster bisque was lacking a lobster taste. I had seafood risotto. The
>> plate had some shrimp and langostino which were represented to be lobsters.
>> It had some salmon, scallops, and sole, also. My wife had lobster ravioli,
>> and they were skimpy on the lobster.
>>
>> Anyway, we looked at the menu, and it has some old pictures, and historical
>> data on it.
>>
>> I was wondering what anyone here (who actually knows, that is) could offer
>> about restaurants of that era. Without refrigeration, the menu had to be
>> "different". I would wonder what the common fare was in restaurants at that
>> time, and what the common fare would have been say, for a boarding house,
>> and for the common household.
>>
>> This lovely place is in a historic ghost town. When driving there, we saw
>> about thirty deer, so fresh deer probably would have been a staple. I know
>> that in many restaurants, fresh game and fowl were common, as was commercial
>> hunting without restrictions from Fish and Game Departments.
>>
>> Anyone care to comment?
>>
>> Steve
>
> Keep in mind that between the railroads and readily available ice, lack
> of refrigeration wasn's necessarily a drawback.
>
> Here is a partial menu from the Tremont House in Boston, August 1847:
>
> Boiled salmon, anchovy sauce
> Boiled corned beef and cabbage
> Boiled corned pork
> Boiled tongue
> Boiled leg of mutton, caper sauce
> Boiled chickens and oyster sauce
>
> Then follows a list of dishes in French (partial):
>
> Pate aux huitres (pate of oysters)
> .
> Canards aux olives (duck with olives)
> .
> Rognons de boeuf a l'espagnole (Beef kidneys with espagnole sauce)
> .
> Tautog cuit au vin rouge (blackfish/black porgy in red wine)
>
> Roast beef, chickens, ham, plover etc
> Potatoes, green corn, squash, shelled beans, turnips, tomatoes etc
> Sago puddings, tomato pies, berry pies, squash pies, macaroons, cream
> cakes etc
> Apples, peaches, whortleberries, Minorca melons, pecan nuts, hickory
> nuts, watermelons etc
>
> Admittedly the Tremont was an upper-crust sort of place, but other large
> restaurants would have had similar menus.
>
> The Harvey House chain, the first in the US was built along the Santa Fe
> railway (Atchison, Topeka and Santa Fe).
>
> For 75 cents customers could choose from: 'fresh oysters, sea turtle,
> roast beef, olives, cheeses pastries, ice cream and charlotte of peaches
> with Cognac sauce. A breakfast of steak, eggs, hashed browns, six
> wheatcakes, apple pie and coffee cost thirty-five cents. And since no
> passenger whould have to eat the same meal twice, Harvey offered
> completely different meals at every stop, with menus changed every four
> days and recipes roated from restaurant to restaurant. He used local
> provender and even ran his own dairy farms to ensure the quallity of his
> milk, cream, eggs, and butter.'
>
> Both lists from: America Eats Out by John Mariani

Yabbut... lobster ravioli, seafood risotto, etc.? That sounds
most improbable to me.

--
Jean B.

19th century cooking
 

"Jean B." > wrote in message
...
> Arri London wrote:
>>
>> SteveB wrote:
>>> We went to The Cosmopolitan in Silver Reef, Utah, last night. It was
>>> just
>>> okay. The site was the actual site of a restaurant there from about
>>> 1880 to
>>> about 1895. The recreation wasn't even close to the original. Although
>>> the
>>> restaurant calls itself a four star restaurant, I found it only
>>> passable.
>>> The lobster bisque was lacking a lobster taste. I had seafood risotto.
>>> The
>>> plate had some shrimp and langostino which were represented to be
>>> lobsters.
>>> It had some salmon, scallops, and sole, also. My wife had lobster
>>> ravioli,
>>> and they were skimpy on the lobster.
>>>
>>> Anyway, we looked at the menu, and it has some old pictures, and
>>> historical
>>> data on it.
>>>
>>> I was wondering what anyone here (who actually knows, that is) could
>>> offer
>>> about restaurants of that era. Without refrigeration, the menu had to
>>> be
>>> "different". I would wonder what the common fare was in restaurants at
>>> that
>>> time, and what the common fare would have been say, for a boarding
>>> house,
>>> and for the common household.
>>>
>>> This lovely place is in a historic ghost town. When driving there, we
>>> saw
>>> about thirty deer, so fresh deer probably would have been a staple. I
>>> know
>>> that in many restaurants, fresh game and fowl were common, as was
>>> commercial
>>> hunting without restrictions from Fish and Game Departments.
>>>
>>> Anyone care to comment?
>>>
>>> Steve
>>
>> Keep in mind that between the railroads and readily available ice, lack
>> of refrigeration wasn's necessarily a drawback.
>>
>> Here is a partial menu from the Tremont House in Boston, August 1847:
>>
>> Boiled salmon, anchovy sauce
>> Boiled corned beef and cabbage
>> Boiled corned pork
>> Boiled tongue
>> Boiled leg of mutton, caper sauce
>> Boiled chickens and oyster sauce Then follows a list of dishes in French
>> (partial):
>>
>> Pate aux huitres (pate of oysters)
>> .
>> Canards aux olives (duck with olives)
>> .
>> Rognons de boeuf a l'espagnole (Beef kidneys with espagnole sauce)
>> .
>> Tautog cuit au vin rouge (blackfish/black porgy in red wine)
>>
>> Roast beef, chickens, ham, plover etc
>> Potatoes, green corn, squash, shelled beans, turnips, tomatoes etc
>> Sago puddings, tomato pies, berry pies, squash pies, macaroons, cream
>> cakes etc
>> Apples, peaches, whortleberries, Minorca melons, pecan nuts, hickory
>> nuts, watermelons etc
>>
>> Admittedly the Tremont was an upper-crust sort of place, but other large
>> restaurants would have had similar menus.
>>
>> The Harvey House chain, the first in the US was built along the Santa Fe
>> railway (Atchison, Topeka and Santa Fe). For 75 cents customers could
>> choose from: 'fresh oysters, sea turtle,
>> roast beef, olives, cheeses pastries, ice cream and charlotte of peaches
>> with Cognac sauce. A breakfast of steak, eggs, hashed browns, six
>> wheatcakes, apple pie and coffee cost thirty-five cents. And since no
>> passenger whould have to eat the same meal twice, Harvey offered
>> completely different meals at every stop, with menus changed every four
>> days and recipes roated from restaurant to restaurant. He used local
>> provender and even ran his own dairy farms to ensure the quallity of his
>> milk, cream, eggs, and butter.' Both lists from: America Eats Out by John
>> Mariani
>
> Yabbut... lobster ravioli, seafood risotto, etc.? That sounds most
> improbable to me.
>
> --
> Jean B.

That is illogical.

19th century cooking
 

"Jean B." wrote:
>
> Arri London wrote:
> >
> > SteveB wrote:
> >> We went to The Cosmopolitan in Silver Reef, Utah, last night. It was just
> >> okay. The site was the actual site of a restaurant there from about 1880 to
> >> about 1895. The recreation wasn't even close to the original. Although the
> >> restaurant calls itself a four star restaurant, I found it only passable.
> >> The lobster bisque was lacking a lobster taste. I had seafood risotto. The
> >> plate had some shrimp and langostino which were represented to be lobsters.
> >> It had some salmon, scallops, and sole, also. My wife had lobster ravioli,
> >> and they were skimpy on the lobster.


<snip>

>
> Yabbut... lobster ravioli, seafood risotto, etc.? That sounds
> most improbable to me.
>
> --
> Jean B.

The OP *didn't* say the current menu was a recreation of a previous
menu; obviously it wasn't. The question was about 19th century food in
the US, not that particular meal.

19th century cooking
 

SteveB wrote:
> "Jean B." > wrote in message
> ...
>> Arri London wrote:
>>> SteveB wrote:
>>>> We went to The Cosmopolitan in Silver Reef, Utah, last night. It was
>>>> just
>>>> okay. The site was the actual site of a restaurant there from about
>>>> 1880 to
>>>> about 1895. The recreation wasn't even close to the original. Although
>>>> the
>>>> restaurant calls itself a four star restaurant, I found it only
>>>> passable.
>>>> The lobster bisque was lacking a lobster taste. I had seafood risotto.
>>>> The
>>>> plate had some shrimp and langostino which were represented to be
>>>> lobsters.
>>>> It had some salmon, scallops, and sole, also. My wife had lobster
>>>> ravioli,
>>>> and they were skimpy on the lobster.
>>>>
>>>> Anyway, we looked at the menu, and it has some old pictures, and
>>>> historical
>>>> data on it.
>>>>
>>>> I was wondering what anyone here (who actually knows, that is) could
>>>> offer
>>>> about restaurants of that era. Without refrigeration, the menu had to
>>>> be
>>>> "different". I would wonder what the common fare was in restaurants at
>>>> that
>>>> time, and what the common fare would have been say, for a boarding
>>>> house,
>>>> and for the common household.
>>>>
>>>> This lovely place is in a historic ghost town. When driving there, we
>>>> saw
>>>> about thirty deer, so fresh deer probably would have been a staple. I
>>>> know
>>>> that in many restaurants, fresh game and fowl were common, as was
>>>> commercial
>>>> hunting without restrictions from Fish and Game Departments.
>>>>
>>>> Anyone care to comment?
>>>>
>>>> Steve
>>> Keep in mind that between the railroads and readily available ice, lack
>>> of refrigeration wasn's necessarily a drawback.
>>>
>>> Here is a partial menu from the Tremont House in Boston, August 1847:
>>>
>>> Boiled salmon, anchovy sauce
>>> Boiled corned beef and cabbage
>>> Boiled corned pork
>>> Boiled tongue
>>> Boiled leg of mutton, caper sauce
>>> Boiled chickens and oyster sauce Then follows a list of dishes in French
>>> (partial):
>>>
>>> Pate aux huitres (pate of oysters)
>>> .
>>> Canards aux olives (duck with olives)
>>> .
>>> Rognons de boeuf a l'espagnole (Beef kidneys with espagnole sauce)
>>> .
>>> Tautog cuit au vin rouge (blackfish/black porgy in red wine)
>>>
>>> Roast beef, chickens, ham, plover etc
>>> Potatoes, green corn, squash, shelled beans, turnips, tomatoes etc
>>> Sago puddings, tomato pies, berry pies, squash pies, macaroons, cream
>>> cakes etc
>>> Apples, peaches, whortleberries, Minorca melons, pecan nuts, hickory
>>> nuts, watermelons etc
>>>
>>> Admittedly the Tremont was an upper-crust sort of place, but other large
>>> restaurants would have had similar menus.
>>>
>>> The Harvey House chain, the first in the US was built along the Santa Fe
>>> railway (Atchison, Topeka and Santa Fe). For 75 cents customers could
>>> choose from: 'fresh oysters, sea turtle,
>>> roast beef, olives, cheeses pastries, ice cream and charlotte of peaches
>>> with Cognac sauce. A breakfast of steak, eggs, hashed browns, six
>>> wheatcakes, apple pie and coffee cost thirty-five cents. And since no
>>> passenger whould have to eat the same meal twice, Harvey offered
>>> completely different meals at every stop, with menus changed every four
>>> days and recipes roated from restaurant to restaurant. He used local
>>> provender and even ran his own dairy farms to ensure the quallity of his
>>> milk, cream, eggs, and butter.' Both lists from: America Eats Out by John
>>> Mariani
>> Yabbut... lobster ravioli, seafood risotto, etc.? That sounds most
>> improbable to me.
>>
>> --
>> Jean B.
>
> That is illogical.
>
>
????????????? We obviously have a communications issue. I am
alluding to the offerings mentioned in your original post. I will
bow out of this thread.

--
Jean B.

19th century cooking
 

Arri London wrote:
>
> "Jean B." wrote:
>> Arri London wrote:
>>> SteveB wrote:
>>>> We went to The Cosmopolitan in Silver Reef, Utah, last night. It was just
>>>> okay. The site was the actual site of a restaurant there from about 1880 to
>>>> about 1895. The recreation wasn't even close to the original. Although the
>>>> restaurant calls itself a four star restaurant, I found it only passable.
>>>> The lobster bisque was lacking a lobster taste. I had seafood risotto. The
>>>> plate had some shrimp and langostino which were represented to be lobsters.
>>>> It had some salmon, scallops, and sole, also. My wife had lobster ravioli,
>>>> and they were skimpy on the lobster.
>
>
> <snip>
>
>> Yabbut... lobster ravioli, seafood risotto, etc.? That sounds
>> most improbable to me.
>>
>> --
>> Jean B.
>
> The OP *didn't* say the current menu was a recreation of a previous
> menu; obviously it wasn't. The question was about 19th century food in
> the US, not that particular meal.

Then perhaps the misunderstanding was mine....

--
Jean B.

19th century cooking
 

"Jean B." > wrote in message
...
> SteveB wrote:
>> "Jean B." > wrote in message
>> ...
>>> Arri London wrote:
>>>> SteveB wrote:
>>>>> We went to The Cosmopolitan in Silver Reef, Utah, last night. It was
>>>>> just
>>>>> okay. The site was the actual site of a restaurant there from about
>>>>> 1880 to
>>>>> about 1895. The recreation wasn't even close to the original.
>>>>> Although the
>>>>> restaurant calls itself a four star restaurant, I found it only
>>>>> passable.
>>>>> The lobster bisque was lacking a lobster taste. I had seafood
>>>>> risotto. The
>>>>> plate had some shrimp and langostino which were represented to be
>>>>> lobsters.
>>>>> It had some salmon, scallops, and sole, also. My wife had lobster
>>>>> ravioli,
>>>>> and they were skimpy on the lobster.
>>>>>
>>>>> Anyway, we looked at the menu, and it has some old pictures, and
>>>>> historical
>>>>> data on it.
>>>>>
>>>>> I was wondering what anyone here (who actually knows, that is) could
>>>>> offer
>>>>> about restaurants of that era. Without refrigeration, the menu had to
>>>>> be
>>>>> "different". I would wonder what the common fare was in restaurants
>>>>> at that
>>>>> time, and what the common fare would have been say, for a boarding
>>>>> house,
>>>>> and for the common household.
>>>>>
>>>>> This lovely place is in a historic ghost town. When driving there, we
>>>>> saw
>>>>> about thirty deer, so fresh deer probably would have been a staple. I
>>>>> know
>>>>> that in many restaurants, fresh game and fowl were common, as was
>>>>> commercial
>>>>> hunting without restrictions from Fish and Game Departments.
>>>>>
>>>>> Anyone care to comment?
>>>>>
>>>>> Steve
>>>> Keep in mind that between the railroads and readily available ice, lack
>>>> of refrigeration wasn's necessarily a drawback.
>>>>
>>>> Here is a partial menu from the Tremont House in Boston, August 1847:
>>>>
>>>> Boiled salmon, anchovy sauce
>>>> Boiled corned beef and cabbage
>>>> Boiled corned pork
>>>> Boiled tongue
>>>> Boiled leg of mutton, caper sauce
>>>> Boiled chickens and oyster sauce Then follows a list of dishes in
>>>> French (partial):
>>>>
>>>> Pate aux huitres (pate of oysters)
>>>> .
>>>> Canards aux olives (duck with olives)
>>>> .
>>>> Rognons de boeuf a l'espagnole (Beef kidneys with espagnole sauce)
>>>> .
>>>> Tautog cuit au vin rouge (blackfish/black porgy in red wine)
>>>>
>>>> Roast beef, chickens, ham, plover etc
>>>> Potatoes, green corn, squash, shelled beans, turnips, tomatoes etc
>>>> Sago puddings, tomato pies, berry pies, squash pies, macaroons, cream
>>>> cakes etc
>>>> Apples, peaches, whortleberries, Minorca melons, pecan nuts, hickory
>>>> nuts, watermelons etc
>>>>
>>>> Admittedly the Tremont was an upper-crust sort of place, but other
>>>> large
>>>> restaurants would have had similar menus.
>>>>
>>>> The Harvey House chain, the first in the US was built along the Santa
>>>> Fe
>>>> railway (Atchison, Topeka and Santa Fe). For 75 cents customers could
>>>> choose from: 'fresh oysters, sea turtle,
>>>> roast beef, olives, cheeses pastries, ice cream and charlotte of
>>>> peaches
>>>> with Cognac sauce. A breakfast of steak, eggs, hashed browns, six
>>>> wheatcakes, apple pie and coffee cost thirty-five cents. And since no
>>>> passenger whould have to eat the same meal twice, Harvey offered
>>>> completely different meals at every stop, with menus changed every four
>>>> days and recipes roated from restaurant to restaurant. He used local
>>>> provender and even ran his own dairy farms to ensure the quallity of
>>>> his
>>>> milk, cream, eggs, and butter.' Both lists from: America Eats Out by
>>>> John Mariani
>>> Yabbut... lobster ravioli, seafood risotto, etc.? That sounds most
>>> improbable to me.
>>>
>>> --
>>> Jean B.
>>
>> That is illogical.
> ????????????? We obviously have a communications issue. I am alluding to
> the offerings mentioned in your original post. I will bow out of this
> thread.
>
> --
> Jean B.

I think so. I can see now that you were saying that the serving of those
dishes were improbable at that point in history. I could not figure out
what your statement of improbability meant. Now I get it.

It is amazing to me when I go to these mining camps that I find things from
all over the world, particularly pieces of very fine china from Germany and
England. They were on the frontier, but there were a few frill among the
hardships.

Steve

19th century cooking
 

"Jean B." > wrote in message
...
> Arri London wrote:
>>
>> "Jean B." wrote:
>>> Arri London wrote:
>>>> SteveB wrote:
>>>>> We went to The Cosmopolitan in Silver Reef, Utah, last night. It was
>>>>> just
>>>>> okay. The site was the actual site of a restaurant there from about
>>>>> 1880 to
>>>>> about 1895. The recreation wasn't even close to the original.
>>>>> Although the
>>>>> restaurant calls itself a four star restaurant, I found it only
>>>>> passable.
>>>>> The lobster bisque was lacking a lobster taste. I had seafood
>>>>> risotto. The
>>>>> plate had some shrimp and langostino which were represented to be
>>>>> lobsters.
>>>>> It had some salmon, scallops, and sole, also. My wife had lobster
>>>>> ravioli,
>>>>> and they were skimpy on the lobster.
>>
>>
>> <snip>
>>
>>> Yabbut... lobster ravioli, seafood risotto, etc.? That sounds
>>> most improbable to me.
>>>
>>> --
>>> Jean B.
>>
>> The OP *didn't* say the current menu was a recreation of a previous
>> menu; obviously it wasn't. The question was about 19th century food in
>> the US, not that particular meal.
>
> Then perhaps the misunderstanding was mine....
>
Yeah, really. I cannot imagine how the subject line might have played a
role. You dummy you.

19th century cooking
 

"Jean B." > wrote in message
...
> SteveB wrote:
>> "Jean B." > wrote in message
>> ...
>>> Arri London wrote:
>>>> SteveB wrote:
>>>>> We went to The Cosmopolitan in Silver Reef, Utah, last night. It was
>>>>> just
>>>>> okay. The site was the actual site of a restaurant there from about
>>>>> 1880 to
>>>>> about 1895. The recreation wasn't even close to the original.
>>>>> Although the
>>>>> restaurant calls itself a four star restaurant, I found it only
>>>>> passable.
>>>>> The lobster bisque was lacking a lobster taste. I had seafood
>>>>> risotto. The
>>>>> plate had some shrimp and langostino which were represented to be
>>>>> lobsters.
>>>>> It had some salmon, scallops, and sole, also. My wife had lobster
>>>>> ravioli,
>>>>> and they were skimpy on the lobster.
>>>>>
>>>>> Anyway, we looked at the menu, and it has some old pictures, and
>>>>> historical
>>>>> data on it.
>>>>>
>>>>> I was wondering what anyone here (who actually knows, that is) could
>>>>> offer
>>>>> about restaurants of that era. Without refrigeration, the menu had to
>>>>> be
>>>>> "different". I would wonder what the common fare was in restaurants
>>>>> at that
>>>>> time, and what the common fare would have been say, for a boarding
>>>>> house,
>>>>> and for the common household.
>>>>>
>>>>> This lovely place is in a historic ghost town. When driving there, we
>>>>> saw
>>>>> about thirty deer, so fresh deer probably would have been a staple. I
>>>>> know
>>>>> that in many restaurants, fresh game and fowl were common, as was
>>>>> commercial
>>>>> hunting without restrictions from Fish and Game Departments.
>>>>>
>>>>> Anyone care to comment?
>>>>>
>>>>> Steve
>>>> Keep in mind that between the railroads and readily available ice, lack
>>>> of refrigeration wasn's necessarily a drawback.
>>>>
>>>> Here is a partial menu from the Tremont House in Boston, August 1847:
>>>>
>>>> Boiled salmon, anchovy sauce
>>>> Boiled corned beef and cabbage
>>>> Boiled corned pork
>>>> Boiled tongue
>>>> Boiled leg of mutton, caper sauce
>>>> Boiled chickens and oyster sauce Then follows a list of dishes in
>>>> French (partial):
>>>>
>>>> Pate aux huitres (pate of oysters)
>>>> .
>>>> Canards aux olives (duck with olives)
>>>> .
>>>> Rognons de boeuf a l'espagnole (Beef kidneys with espagnole sauce)
>>>> .
>>>> Tautog cuit au vin rouge (blackfish/black porgy in red wine)
>>>>
>>>> Roast beef, chickens, ham, plover etc
>>>> Potatoes, green corn, squash, shelled beans, turnips, tomatoes etc
>>>> Sago puddings, tomato pies, berry pies, squash pies, macaroons, cream
>>>> cakes etc
>>>> Apples, peaches, whortleberries, Minorca melons, pecan nuts, hickory
>>>> nuts, watermelons etc
>>>>
>>>> Admittedly the Tremont was an upper-crust sort of place, but other
>>>> large
>>>> restaurants would have had similar menus.
>>>>
>>>> The Harvey House chain, the first in the US was built along the Santa
>>>> Fe
>>>> railway (Atchison, Topeka and Santa Fe). For 75 cents customers could
>>>> choose from: 'fresh oysters, sea turtle,
>>>> roast beef, olives, cheeses pastries, ice cream and charlotte of
>>>> peaches
>>>> with Cognac sauce. A breakfast of steak, eggs, hashed browns, six
>>>> wheatcakes, apple pie and coffee cost thirty-five cents. And since no
>>>> passenger whould have to eat the same meal twice, Harvey offered
>>>> completely different meals at every stop, with menus changed every four
>>>> days and recipes roated from restaurant to restaurant. He used local
>>>> provender and even ran his own dairy farms to ensure the quallity of
>>>> his
>>>> milk, cream, eggs, and butter.' Both lists from: America Eats Out by
>>>> John Mariani
>>> Yabbut... lobster ravioli, seafood risotto, etc.? That sounds most
>>> improbable to me.
>>>
>>> --
>>> Jean B.
>>
>> That is illogical.
> ????????????? We obviously have a communications issue. I am alluding to
> the offerings mentioned in your original post. I will bow out of this
> thread.
>

Steve has a traumatic brain injury he seems very proud of.

19th century cooking
 

"Jean B." wrote:
>
> Arri London wrote:
> >
> > "Jean B." wrote:
> >> Arri London wrote:
> >>> SteveB wrote:
> >>>> We went to The Cosmopolitan in Silver Reef, Utah, last night. It was just
> >>>> okay. The site was the actual site of a restaurant there from about 1880 to
> >>>> about 1895. The recreation wasn't even close to the original. Although the
> >>>> restaurant calls itself a four star restaurant, I found it only passable.
> >>>> The lobster bisque was lacking a lobster taste. I had seafood risotto. The
> >>>> plate had some shrimp and langostino which were represented to be lobsters.
> >>>> It had some salmon, scallops, and sole, also. My wife had lobster ravioli,
> >>>> and they were skimpy on the lobster.
> >
> >
> > <snip>
> >
> >> Yabbut... lobster ravioli, seafood risotto, etc.? That sounds
> >> most improbable to me.
> >>
> >> --
> >> Jean B.
> >
> > The OP *didn't* say the current menu was a recreation of a previous
> > menu; obviously it wasn't. The question was about 19th century food in
> > the US, not that particular meal.
>
> Then perhaps the misunderstanding was mine....
>
> --
> Jean B.

A misunderstanding in Usenet??? Unheard of...never happens in this
group :P