Inspired by a Waldorf Salad question in another thread, I remembered I have a 1955 compilation of historic signature dishes from famous hotels. A smattering:
Chasen’s in L.A.
Hilltop House in Omaha
Empire House, Palmer Room—Chicago
The Shamrock—Houston
Antoine’s Restaurant—New Orleans
If there’s any interest I could be persuaded to list each hotel and the recipe offered.
How about starting with what the dishes are? I have no idea what would have come from any of the hotels you mention.
throw them up at whatever gives you the most comfort.
Okay.
Chasen’s—L.A.
Stuffed Squab
Hilltop House—Omaha
Strawberry Meringue Pie
Bavarian Mint Dessert
Empire Room, Hotel Kenmore—Chicago
Breast of Turkey and Virginia Ham a la Kenmore
Empire Room, Palmer House—Chicago
Shrimp Gumbo
The Shamrock—Houston
Breast of Capon Eugene
Antoine’s Restaurant—New Orleans
Omelette Espagnole
a couple more:
Waldorf-Astoria—New York
Crab Meat Louis
Swiss Chalet, Bismarck Hotel—Chicago
Zwiebelkuchen (Onion Cake)
It’s a spiral-bound of 138 pages, 1-2 recipes per page. IDK but might be out of print. One of those bin gems from a used book store. “A Guide to Distinctive Dining.” Pictures are neat, too. If wanted I’ll type out an index, then post whatever recipe piques somebody’s interest.
Edit: I’ll go ahead and list them. It’ll take awhile. It will be loooong.
A Guide to Distinctive Dining. Compiled by Ruth V. Noble.
The Lord Jeffery—Amherst
Lorry’s Swedish Pudding, Lord Jeffery Style
Durgin-Park—Boston
Boston Baked Beans
Locke-Ober Café—Boston
Baked Lobster Savannah
Parker House—Boston
Parker House Rolls
Ritz-Carlton Hotel—Boston
Filets of Sole Bonne-Femme
Union Oyster House—Boston
Lobster Chowder
Empire Room, Hotel Kenmore—Boston
Breast of Turkey and Virginia Ham a la Kenmore
The Salmagundi—Boston
Caramel Nut Chiffon Pie
The Rib Room, Somerset Hotel—Boston
Rib Room Yorkshire Pudding
The Window Shop—Cambridge
Malakow Cake
The Treadway Inn at Coonamessett—Hatchville
Brown Chicken Fricassee
Colonial Inn—Concord
Boneless Fried Chicken Breast
Abner Wheeler House—Framingham Center
Pecan Pie
The 1812 House—Framingham Center
1812 House Crabmeat Pie
Wiggins Old Tavern—Northampton
Pecan Pie
The Hobshole House—Plymouth
Almond Butter Crunch Pie
The Wayside Inn—South Sudbury
Old Fashioned Chicken Pie
Publick House—Sturbridge
Broiled Whole Baby Rock Cornish Game Hen
The Village Tavern—Sturbridge
Baked Indian Pudding
Levi Lincoln House—Sturbridge
Deep Dish Apple Pie
Egremont Tavern—South Egremont
Peach Cobbler
Ship’s Haven—Lynnfield
Rose Wilkinson’s Roquefort Salad Dressing
The Old Mill—Westminster
Blueberry Muffins
The Toll House—Whitman
Toll House Cookies
The William’s Inn—Williamstown
Banana Bread
Toy Town Tavern—Winchendon
Dark Date and Nut Bread
Testa’s Restaurant—Bar Harbor
Testa’s Special Salad
The Whistling Oyster—Ogunquit
Whistling Oyster Iced Tea
The Jordon Pond House—Seal Harbor
Jordan Pond House Thin Molasses Cookies
Sunset Farm—South Harpswell
Sunset Scotch Bars
The Folsom-Salter House—Portsmouth
Baked Indian Pudding
The Ravine House—Randolph
Brownie Chews
Seven Hearths Inn and Restaurant—Sunapee
Kentucky Sauce for Leg of Lamb
Harrington’s—Richmond
Roast Ham
Long Trail Lodge—Pico Peak
One-Of-Each Summer Soup
Barrows House—Dorset
Barrows House Chicken Baked Ice Cream
Going to break it up a little, start another post.
Lodge at Smuggler’s Notch—Stowe
Sautéed Tenderloin Pepper Steak with Wild Rice
Miss Dutton’s—Providence
Sally Lunn (a dessert—sheet cake?)
Waverly Inn—Cheshire
Golden Fried Chicken “Florentine” a la Waverly
Hilltop Farm—Bridgewater
Strawberry Meringue Pie
The White Turkey Inn—Danbury
Pecan Pie
Fox Hill—Ridgefield
Poulet Saute
Stonehenge—Ridgefield
Primo Chicken Cannelloni Au Gratin
The Inn—Ridgefield
East-West Curried Turkey in Avocado with Wild Rice
Black Horse Inn—Orange
Minute Steak a la Black Horse
Richcraft Inn and Motel—Cohocton
Onion Casserole
The Park Lane Restaurant—Buffalo
Breast of Turkey Divan a la Park Lane
Lincklaen House—Cazenovia
Roast Duck
Cooper inn—Cooperstown
Cheese Souffle
Ostesaga Hotel—Cooperstown
Sauerbraten
Twenty-One—New York
Roulade “21” (a dessert with Zabagione Sauce)
Café Chambord—New York
Coq Au Vin a la Marcel Grange
Champs-Elysees—New York
Chicken Champs-Elysees by Chef Peter Salvatore
Grand Central Oyster Bar—New York
Famous Oyster Bar Lobster Pan Roast
Luchow’s Restaurant—New York
Schnitzel a la Luchow
The Waldorf-Astoria—New York
Cram Meat Louis
Treadway Inn—Rochester
Treadway Inn Lobster Pie
Lambertville House—Lambertville
Home Baked Beans
Bookbinder’s Seafood House—Philadelphia
Booky’s Baked Crab
Allenberry—Boiling Springs
Lobster Newburg
Haussner’s—Baltimore
Clam Chowder
Olney Inn—Olney
Sweet Potato Souffle with Sherry and Black Walnuts
Normandy Farm—Rockville
Chicken Barbara
Water Gate Inn—Washington
Loin of Pork Lattwaerick
Allison’s Little Tea House—Arlington
Cocoanut Cream Pie
Hotel Mimslyn—Luray
Southern Peanut Soup
Williamsburg Inn—Williamsburg
Breast of Turkey with Supreme Sauce
Occidental Restaurant—Washington
Occidental Rum Buns
The Homestead—Hot Springs
Shrimp Fricassee, Cape Charles
The Greenbrier Hotel—White Sulphur Springs
Minced Tenderloin of Beef Stroganoff, with Wild Rice
Bluegrass Room, Brown Hotel—Louisville
Harrodsburg Corn Pudding
Old Stone Inn—Simpsonville
Corn Fitters
Pappy and Jimmie’s Lobster Shack—Memphis
Pappy’s Southern Rolls
New Riverside Hotel—Gatlinburg
Strawberry Snowflake Pie
Mountain View Inn—Chimney Rock
Asparagus Continental
The Poinsett Hotel—Greenville
Spoon Bread
The Pink House—Myrtle Beach
Baked Filet of Flounder with Sweet-Sour Sauce
Aunt Fanny’s Cabin—Smyrna
Corn Bread Patties
Mammy’s Shanty—Atlanta
Baked Shrimp
Royal Park Inn—Vero Beach
Baked Stuffed Jumbo Shrimp, Treadway Inn Style
Creighton’s Restaurant—Ft. Lauderdale
Fresh Cocoanut Chiffon Pie
Brevard Hotel—Cocoa
Custard Bread Pudding
Testa’s—Palm Beach
Corned Beef and Cabbage
The Lighthouse—Miami Beach
Lobster Tails a la Maison
Going to break it up again. Two-thirds through. The stranger the spellings, the more careful I’m trying to be.
lol The sun is over the yardarm…back in a few to finish up.
I’ll put in a bid for the deets on this one, because I want to know what in tarnation “Chicken Baked Ice Cream” is, and if it’s as revolting as it sounds.
I love onion so I vote for these:
Swiss Chalet, Bismarck Hotel—Chicago
Zwiebelkuchen (Onion Cake)
Richcraft Inn and Motel—Cohocton
Onion Casserole
Purefoy Hotel—Talladega
Sweet Potato Pudding
Antoine’s Restaurant—New Orleans
Omelette Espagnole
Arnaud’s Restaurant—New Orleans
Chicken Fricassee a la Germaine
Stute’s Chick Inn—Hot Springs
Stute’s Banana Nut Cake
The Shamrock—Houston
Breast of Capone Eugene
Ye Old College Inn—Houston
Oysters Ernie
La Vieille Varsovie (The Old Warsaw)—Dallas
Woodcock or Quail Flambe
Old Southern Tea Room—Vicksburg
Oysters “Johnny Reb”
Gourmet Restaurant, Terrace Plaza Hotel—Cincinnati
Shrimps, Andre Style (Appetizer)
Boxman’s Restaurant—Bloomington
Dutch Apple Pie
Mario’s—Detroit
Scallopine Marsala
Bill Knapp’s—Battle Creek
Bill Knapp’s Baking Powder Biscuits
Schuler’s of Marshall—Marshall
Lobster Tails
Cromer’s—Flint
Cromer’s Holiday Rum Eggnog Pie
Camellia House, The Drake—Chicago
Chicken Poulette, Drake
Empire Room, Palmer House—Chicago
Shrimp Gumbo
Marine Dining Room, Edgewater Beach Hotel—Chicago
Edgewater Beach Salad
Swiss Chalet, Bismarck Hotel—Chicago
Zwiebelkuchen (Onion Cake)
The Bowl and Bottle—Chicago
Curry of Lamb—Bowl and Bottle
Hoffman House—Madison
Wisconsin Duckling Orange Sauce
Mader’s German Restaurant—Milwaukee
Kartoffel Kloese (Potato Dumplings)
Richard’s Treat—Minneapolis
Spinach Souffle with Cheese Sauce
The Candlelight—Rapid City
Pheasants a la Candlelight
Stone’s Restaurant—Marshalltown
Beef Heart with Dressing
Hilltop House—Omaha
Bavarian Mint Dessert
Brookville Hotel—Brookville
Old-Fashioned Sweet-Sour Cole Slaw
McDonald Tea Room—Gallatin
Black Raspberry Ice
La Fonda—Santa Fe
Empanadas—La Fonda (Mexican Turnovers)
La Cocina—Old Albuquerque
Sopaipilla
The Corner Cupboard Inn—Grand Lake
Chicken Linacotter
The Broadmoor Hotel—Colorado Spring
Veal Chops Saute
The Tiffin—Denver
Lobster Thermidor
The Doll House—Salt Lake City
Fruit Salad Dressing
Green Gables—Phoenix
Boneless Jumbo Squab Under Glass—Wild Rice Dressing
Camelback Inn—Phoenix
Camelback Inn Special Triple A Salad
La Posada Hotel—Winslow
Blueberry Muffins—La Posada
El Tovar—Grand Canyon National Park
Guacamole Monterey
El Chorro Lodge—Phoenix
Roquefort Dressing
Lawry’s, The Prime Rib—Beverly Hills
Salad a la Lawry
Fishermen’s Grotto—San Francisco
Lobster Thermidor
Omar Khayyam’s—San Francisco
Chicken Tchakhokhbelli
Trader Vic’s—Oakland
Frog Legs
Amelio’s—San Francisco
Asparagus Della Casa
Chasen’s—Los Angeles
Stuffed Squab
Mission Inn—Riverside
Riverside Orange Muffins
The Nut Tree—Vacaville
Nut Tree Chocolate Fudge Cake
Hotel Florence—Missoula
Planked Montana Brook Trout, Florence
The Ram—Sun Valley
Cheese Fondue
Oregon Caves Chateau—Oregon Caves
Mustard Salad for Ham
The Crystal Room, Hotel Monticello—Longview
Chicken Curry Bombay
The Noble Hotel—Lander
Blueberry Griddle Cakes
Trail Coffee Shop—Cheyenne
Sour Cream Raisin Pie
Chateau Lake Louise—Lake Louise
Stuffed Veal Cutlet, Cordon Bleu
Banff Springs Hotel—Banff
Chef Avila Didier’s Buffalo Tenderloin a la Wellington
Hotel Vancouver—Vancouver
Shell of Pacific Food Thermidor
Winston Theatre Grill—Toronto
Chicken a la Winston
La Touraine—Ottawa
Beefsteak in Beer
Café Martin, Limitee—Montreal
Escalope De Veau a la Crème
Drury’s Restaurant—Montreal
Filet De Boeuf Andreef
That’s it.
Interestingly enough…it’s Barrow’s House Chicken Baked in Cream. :eek: (The editor was out.) I also just noticed I posted a recipe for Cram (crab) Meat.
If you’re still interested, let me know.
Ah, well, don’t bother then. That doesn’t sound nearly as interesting.
Zwiebelkuchen (Onion Cake)
1 cup butter
4 tablespoons milk
2 cups flour
4 large onions, diced
6 strips bacon, diced
2 whole eggs, beaten
1 egg yolk, beaten
3/4 cup sour cream
1 teaspoon chives, chopped
Pinch of caraway seed
Salt and pepper to taste
To make the crust, mix butter, milk, flour and a pinch of sugar and salt. Roll dough out and bake in an 8" pie tin at 350 degrees for 10 minutes. While the crust is baking, fry bacon, drain fat and fry onions in remaining fat. When cooked (not brown) drain off all fat and add beaten eggs, bacon, sour cream, salt, pepper and chives. Pour mixture into pie crust, add caraway seeds and bake in oven at 350-375 degrees for 12-15 minutes. Serve warm. Makes 8 to 10 portions.
Onion Casserole
8 medium size yellow cooking onions
2 cups thick white sauce
1/2 cup Romano cheese (grated)
Peel onions and boil 5 minutes. When cool, slice each onion in half, horizontally, and arrange in overlapping slices in a shallow casserole. Cover with white sauce and sprinkle generously with grated cheese. Bake in a slow oven (300 degrees) for 1 1/2 hours. Serves 6.
You need to see if Uncle Phaed has this resource … and save your fingers and perhaps scan it in?
Who’d be interested in that? Cram costs a fortune around here.
The Jordon Pond House—Seal Harbor
Jordan Pond House Thin Molasses Cookies
The Park Lane Restaurant—Buffalo
Breast of Turkey Divan a la Park Lane
Treadway Inn—Rochester
Treadway Inn Lobster Pie
Cromer’s—Flint
Cromer’s Holiday Rum Eggnog Pie
I would love these four - I collect molassas cookie recipes, and want to see if the latter 3 recipes are teh same as various people in the family make - I had an Aunt and Uncle in Michegan who lived near Flint, my Dad and Mom used to have to eat in Buffalo for business purposes, and in Rochester for business purposes and my Mom was a mistress at convincing chefs to give up secret recipes. Turkey divan was a traditional post turkey day meal =)
aruvqan but yeah.
Jordan Pond House Thin Molasses Cookies
2 cups dark molasses
2 tablespoons vinegar
2 tablespoons soda
2 teaspoons salt
1 cup sugar
2 teaspoons vanilla
2 tablespoons lemon extract
1 cup shortening
2 beaten eggs
6 1/2 cups floor (but I believe they mean flour. What, I’m not the only one who makes mistakes?)
Bring molasses and vinegar to a boil. Remove from stove. Beat soda, salt, sugar, vanilla and lemon extract into the mixture. Add shortening, eggs and flour. Roll very thin. Be sure to put together in order given. Bake in 375 degree oven. doesn’t say how long
Breast of Turkey Divan a la Park Lane
1 medium bouquet of broccoli, cooked
4 slices white turkey meat
1 teaspoon Parmesan cheese
Divan Sauce
1/2 cup Supreme sauce (??)
1/2 cup Hollandaise sauce
1 tablespoon whipped cream
1/2 teaspoon nutmeg
1/2 ounce sherry wine
1/2 ounce brandy
To make the Divan sauce, blend Supreme sauce, Hollandaise sauce, whipped cream and nutmeg lightly. Add the wine and brandy. Place the broccoli in individual casserole and sprinkle with Parmesan cheese. Arrange turkey over broccoli and pour over this the Divan sauce. Brown well under broiler.
Treadway Inn Lobster Pie
2 tablespoons butter
1/2 pound (1 cup well packed meat) lobster
1/4 cup sherry
3 tablespoons butter
1 tablespoon flour
3/4 cup thin cream
2 egg yolks
Melt 2 tablespoons butter. Add sherry. Boil 1 minute. Add lobster and let stand. Melt 3 tablespoons butter. Add flour. Stir until it bubbles 1 minute. Remove from heat. Slowly stir in cream and wine drained from lobster. Return to heat and cook, stirring all the time until the sauce is smooth and thick. Remove from heat. Beat egg yolks very well. Stir into yolks 4 tablespoons of sauce, 1 tablespoon at a time. Add to sauce, mixing well. Heat over hot water either by placing the saucepan over with mixture in it in a larger saucepan 1/3 full of hot water, or heat in top of double boiler. Water should not be allowed to boil. If it does, sauce may curdle or break. Sauce should be stirred constantly while heating. It takes about 3 minutes. Remove from heat. Add lobster. Turn into small deep pie plate. Sprinkle with topping. Bake in slow oven (300 degrees) for 10 minutes.
Topping
1/4 cup cracker meal
1 tablespoon finely crushed potato chips
1/4 teaspoon paprika
1 1/2 teaspoon Parmesan cheese
2 tablespoons melted butter
Mix first 4 ingredients, add melted butter and blend well. Sprinkle on lobster pie.
Cromer’s Holiday Rum Eggnog Pie
Baked pie shell or graham cracker crust
1 tablespoon gelatin
4 tablespoons cold water
2 tablespoons rum
4 egg yolks
1/3 cup sugar
1/2 teaspoon salt
1/2 cup boiling water
1/2 teaspoon nutmeg
4 egg whites
1/3 cup sugar
Soak gelatin in cold water and rum. Beat egg yolks until fluffy with 1/3 cup sugar and 1/2 teaspoon salt. Add boiling water and cook in double boiler until custard consistency. Pour hot custard over gelatin mixture and stir well to dissolve gelatin. Add nutmeg and chill over ice. Beat whites until stiff, add sugar. Add chilled custard to whites and fold in gently. Pour into shell or crust and chill in refrigerator until set. Top with whipped cream and sprinkle with nutmeg.
Thanks
I tend to use a bit more cheese in the turkey divan, don’t have the cookie recipe but the other 2 I already have.
I will note that the cookie bake time varies on the days humidity and the fractiousness of the oven’s thermometer and accuracy of settings.
I love old cookbooks but I rarely bake. Can’t wait for the turkey leftovers though!