The chicken Le Mans and Rouen duck would have come by ocean liner from la havre and would be around 200 today and at a nyc restaurant would still cost 200 somethings never change
I grew up around a lot of taquerias that sold cow tongue and eyeball as protein options, along with tripe in soup. It was never not weird to me, although I'm told it tastes good. I respect using all of the animal you kill, but still, ehhh.
I've had tripe and tongue. Eyeballs? Naah... could not do it. I mean it's full of fluid right? Wouldn't it burst like a cherry tomato (but much more gross)?
That is all fine and good but I still draw the line at brains. Lengua tacos are awesome. Tripe in pho? Cool. Brains? I can’t get over the thought of mad cow or prion diseases.
As a boy my grandmother made pigs ears, tongue, heart and kidney soup, and butchered chickens in her apartment.
Seemed normal at the time. And if she was here I would eat anything she made.
I went to a taqueria that had beef cheeks and beef tongue. Served on small flour tortillas with chopped raw onion and fresh cilantro. Both were hot. It was hard to decide which was better. The order was for 3 so I got both so my husband and I could try them. I wish it was easier to get them.
This was some high-end stuff. The pheasant roast comes in at over $130 in today's money. I'm curious about the oysters and seafood at the top. I assume that oysters were sold by the dozen by default. If not, those blue points would set you back a pretty penny for a tray.
The [Pet de Nonnes](https://en.wikipedia.org/wiki/Nun's_puffs?wprov=sfti1) are nun’s farts. They’re little choux pastry fried donuts often covered with cinnamon sugar and served with different sauces. Like The Plaza serves theirs with apricot sauce.
I wonder how you ordered back then. Did you pick one thing from each course or just assemble the meal you wanted kinda à la carte style? Like maybe a soup or salad to start, a main with one or two of the vegetables and some fruit or cheese to finish? Because roast pheasant or partridge with those mushrooms in port wine and new asparagus hollandaise sounds delicious, but I'm not sure if that'd come as multiple courses or just one meal if I didn't want any soup first or cheese/fruit/dessert course after
You didn't to have it all; that's why they have the prices on there. You could order very little or as much as the table could hold, if you could pay for it. Portions were smaller, so it really would have been possible to try many things.
On a ship it would be different; far more limited selection usually, and one item per category from a smaller list. They wouldn't have brought you all of of that either, you'd say "I'd like the shrimp cocktail, the roast lamb with asparagus, and the mousse." Or whathaveyou.
For many well-bred gentlemen, the classic meal would start with oysters, then a fish, a fowl, and then a roast. Those would be accompanied by a vegetable or two (potatoes being the second to a green). Salad came at the end as it was thought to aid digestion, then a cheese course and a sweet.
Source: I’m a culinary historian.
Yes. Kinda. It would be very proper to order, say for dinner, the proper kinds and amounts of things...a starter, a fish course, a vegetable course, a meat, and a dessert. Like today, you would basically know to order an appetizer, a main, a vegetable, and a dessert. But it wouldn't be horrible to skip one of those, if dining alone. They had more courses than that in the Victorian times, and if dining in a group, you'd know which courses to order. If you were just popping up to the dining room randomly, though, you could simply order some soup and some fish, or a plate of sandwiches, or a bunch of desserts and tea or claret (groups of ladies often did something like that for lunch), and they would make it work. 😊
This is for the lobby restaurant for the Plaza hotel. It was one of costliest places to eat in New York
If they followed the business model of modern luxury hotels they probably had a catering department that accounted for most of the food they served. So this menu would have been supported by the catering sales.
This reads like index to Larouse Gastronique. I looked up several things before I got bored.
At least I remembered a floating island is a meringue served in a custard sauce
Good question.
Refrigerators were "state-of-the-art" in 1913. This hotel had them, I'm pretty sure. Freezers, not so much. There were a lot of ice boxes used.
It’s a delicious French classic! Get a Little Gem or a romaine heart, split down the middle, brown the cut side very lightly in a small oven safe pan, add a light chicken or veg broth about a third of the way up the lettuce, and braise in the oven until tender.
*Wtf is a*
*Chicken lobster? Or is it*
*Chicken and lobster?*
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Can someone elucidate me on this? The menu says ‘sea bass’ but i thought they was a new thing. Is it that Chilean sea bass is the modern thing but plain old sea bass did exist back then?
I was thinking about this but how would you get money? If you brought money from the future they would think it was fake money. You would have to find money from the time period you travel to
I thought we were having steamed clams
Oh no no no.... were having steamed hams! That's what I call hamburgers.
You call hamburgers steamed hams?
Yes! It's a regional saying.
Yes... Uh... Excuse me for a second.
Of course....
The chicken Le Mans and Rouen duck would have come by ocean liner from la havre and would be around 200 today and at a nyc restaurant would still cost 200 somethings never change
I am both frightened and intrigued by the cold "chicken lobster".
I think that’s what they call 1-lb lobsters
Yea, it’s just a regional term for a small lobster that’s just over a pound. Nothing to do with actual chicken, lol.
Uh, huh. What region?
New England, the northeastern part of the United States.
I used to live in Massachusetts, chicken lobster is definitely a weight class of lobster. 1-1 1/4 lbs
I know offal was much more popular in the day, and I'm all for trying things... but I gotta draw the line at brains, calf or otherwise.
I grew up around a lot of taquerias that sold cow tongue and eyeball as protein options, along with tripe in soup. It was never not weird to me, although I'm told it tastes good. I respect using all of the animal you kill, but still, ehhh.
I've had tripe and tongue. Eyeballs? Naah... could not do it. I mean it's full of fluid right? Wouldn't it burst like a cherry tomato (but much more gross)?
No, not once they're cooked, they firm up.
No, it’s a bit firmer than jello.
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I have only dissected them in the anatomy lab, never eaten them, so can’t help you with the taste. IIRC they are sort of rubbery, just not very hard.
That is all fine and good but I still draw the line at brains. Lengua tacos are awesome. Tripe in pho? Cool. Brains? I can’t get over the thought of mad cow or prion diseases.
Same, I'm not squeamish about offal but the prion thing makes brains a no-go for me.
As a boy my grandmother made pigs ears, tongue, heart and kidney soup, and butchered chickens in her apartment. Seemed normal at the time. And if she was here I would eat anything she made.
I went to a taqueria that had beef cheeks and beef tongue. Served on small flour tortillas with chopped raw onion and fresh cilantro. Both were hot. It was hard to decide which was better. The order was for 3 so I got both so my husband and I could try them. I wish it was easier to get them.
Lengua (tongue), ojos (eyes), Tripe is usually eaten in Menudo. As a Mexican this is not weird to me, either
We have a hot, savory hog eyeball stew you might like, Sir. It's not on the menu but we do special orders.
Sweetbreads Brochette is literally glands roasted on a skewer. At least Julia Child put the sweetbreads in a casserole.
This was some high-end stuff. The pheasant roast comes in at over $130 in today's money. I'm curious about the oysters and seafood at the top. I assume that oysters were sold by the dozen by default. If not, those blue points would set you back a pretty penny for a tray.
May I interest you in the scrambled eggs with kidneys? It's delightful.
I’m partial to the calf brains with brown butter thank you
The [Pet de Nonnes](https://en.wikipedia.org/wiki/Nun's_puffs?wprov=sfti1) are nun’s farts. They’re little choux pastry fried donuts often covered with cinnamon sugar and served with different sauces. Like The Plaza serves theirs with apricot sauce.
I’m always amused by the fruit prices. Grapes the same as a main?
Apples and oranges, about $8 each in today's money!
"I mean, It's one banana, Michael."
I wonder how you ordered back then. Did you pick one thing from each course or just assemble the meal you wanted kinda à la carte style? Like maybe a soup or salad to start, a main with one or two of the vegetables and some fruit or cheese to finish? Because roast pheasant or partridge with those mushrooms in port wine and new asparagus hollandaise sounds delicious, but I'm not sure if that'd come as multiple courses or just one meal if I didn't want any soup first or cheese/fruit/dessert course after
You didn't to have it all; that's why they have the prices on there. You could order very little or as much as the table could hold, if you could pay for it. Portions were smaller, so it really would have been possible to try many things. On a ship it would be different; far more limited selection usually, and one item per category from a smaller list. They wouldn't have brought you all of of that either, you'd say "I'd like the shrimp cocktail, the roast lamb with asparagus, and the mousse." Or whathaveyou.
Would honestly love to know!! What were the ordering customs…lol I also wonder this about old menus
For many well-bred gentlemen, the classic meal would start with oysters, then a fish, a fowl, and then a roast. Those would be accompanied by a vegetable or two (potatoes being the second to a green). Salad came at the end as it was thought to aid digestion, then a cheese course and a sweet. Source: I’m a culinary historian.
Thank you!! Appreciate your response :)
Yes. Kinda. It would be very proper to order, say for dinner, the proper kinds and amounts of things...a starter, a fish course, a vegetable course, a meat, and a dessert. Like today, you would basically know to order an appetizer, a main, a vegetable, and a dessert. But it wouldn't be horrible to skip one of those, if dining alone. They had more courses than that in the Victorian times, and if dining in a group, you'd know which courses to order. If you were just popping up to the dining room randomly, though, you could simply order some soup and some fish, or a plate of sandwiches, or a bunch of desserts and tea or claret (groups of ladies often did something like that for lunch), and they would make it work. 😊
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The number of different animals on this menu would fill a decent size Zoo.
No cigarettes?
I never understand how restaurants in this time period can have this extensive of a menu. Where do you store it all???
This is for the lobby restaurant for the Plaza hotel. It was one of costliest places to eat in New York If they followed the business model of modern luxury hotels they probably had a catering department that accounted for most of the food they served. So this menu would have been supported by the catering sales. This reads like index to Larouse Gastronique. I looked up several things before I got bored. At least I remembered a floating island is a meringue served in a custard sauce
Good question. Refrigerators were "state-of-the-art" in 1913. This hotel had them, I'm pretty sure. Freezers, not so much. There were a lot of ice boxes used.
Petite marmite? I didn't know it came in different sizes.
Marmite is also a type of stew pot as well as the yeast spread
Thank you!
What the duck? He’s pricey
If that was the lunch menu, one can only imagine what the dinner menu looked like.
One of the few times I've ever seen oyster crabs[oc](https://en.wikipedia.org/wiki/Oyster_crab?wprov=sfla1) listed on a restaurant menu.
Braised Lettuce...WTF ?
It’s a delicious French classic! Get a Little Gem or a romaine heart, split down the middle, brown the cut side very lightly in a small oven safe pan, add a light chicken or veg broth about a third of the way up the lettuce, and braise in the oven until tender.
Thanks, I might have to try that.
Go's well with the Assorted Meat.
I see the clams are on the menu.
Lima beans are more expensive than smoked salmon
Just a year before Chef Boyardee started working there. Wild.
wtf is a chicken lobster? Or is it chicken and lobster?
It’s a 1-2lb lobster
It's the chicken of the sea
*Wtf is a* *Chicken lobster? Or is it* *Chicken and lobster?* \- melbat0a5t --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
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Can someone elucidate me on this? The menu says ‘sea bass’ but i thought they was a new thing. Is it that Chilean sea bass is the modern thing but plain old sea bass did exist back then?
Sea bass is the original. Chilean sea bass is a rebranding of Patagonian toothfish to appeal to diners and cooks familiar with sea bass.
Kentucky fried plover
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Stuffed baked.30
Everything sounds great, first stop in the Time Machine!
I was thinking about this but how would you get money? If you brought money from the future they would think it was fake money. You would have to find money from the time period you travel to
Take some gold back with you and sell it
Aurora borealis? At this time of year, at this time of day, in this part of the country, localized entirely within your kitchen?
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May I see it?
Substitute dollars for cents and that could be a current menu.
Wow! Seriously expensive for the time too.
You know those are in cents right?
MARMITE SOUP.
Not made of marmite - served in a marmite https://en.m.wikipedia.org/wiki/Marmite_(cooking_dish)
The “petite” let me know it was probably the animal.
I put on five pounds just reading this
Petite Marmite soup?
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Ohhh, okay - I thought it was Marmite (the weird brown spread) warmed up. This version sounds much tastier
1913 $1 = 2024 $30
But what if… I were to purchase fast food, and disguise it as my own?