April 17, 2015 - 11:06 AM
BUFFALO, N.Y. - A sampling of what was on the menu in the 1800s, culled from menus collected by the Buffalo History Museum as a way to trace the city's culinary and social history. Museum library director Cynthia Van Ness so far has assembled about 5,000 different Buffalo menus from the past to present day, and has put out a call for more.
Ocean Dining Hall and Oyster House, opened around 1872:
Dinner:
Roast mallard duck, 40 cents
Spring chicken, 40 cents
French olives (stuffed), 15 cents
Chow-chow relish, 10 cents
Breakfast and Tea:
Salt pork & liver, 50 cents
Pork chops, 60 cents
Porterhouse steak with oyster sauce, $1
Game:
Plover on toast, 60 cents
Woodcock on toast, 75 cents
Partridge, $1.25
Electoral Supper, Delavan House, 1848:
Mock turtle soup
Capons
Ducks, with olives
Boiled tongues, ornamented
Pigeons
Woodcock
Pastry:
Calves' foot jelly
Queen's Moss
Moses in the bulrushes
News from © The Associated Press, 2015