However, sadly and suddenly, Louisa died in just before construction on the castle was completed, Boldt suspended construction and never set foot on his heart-shaped island again. But the dressing that he and Louisa loved endured. Tschirky became a chef at the Waldorf Astoria and took his recipe with him, serving it up to millions of salad and sandwich eaters at the famed New York hotel. This is the most dramatic Thousand Island dressing origin story, but it may not be true.
While sifting through the clutter, he came upon a safe with a single sheet of paper labeled "Sophia's Sauce. Sophia Lelonde was a hard-working innkeeper and cook who was married to a fishing guide named George at the end of the 19th century.
Together, they owned the Herald Hotel. Cooking for George and the people he took out on fishing trips, she would whip up quick lunches, including sandwiches and salads with her self-named sauce. The wealthy elite who visited Clayton loved the dressing and were known to bring bottles back home.
According to Benas, this included famed silent movie actress May Irwin. She was also known as a tastemaker and a socialite who would share food from her travels with friends.
As it so happens, her friends included George and Louisa Boldt. Both of these stories likely hold some truth about the invention of Thousand Island dressing.
According to food historian Ben Davison on the podcast "Backstory ," at the time, eating salad was a sign of being wealthy due to it being difficult to get fresh, greens. Due to transportation problems, most vegetables that didn't grow naturally in the area were wilted and crushed on the way to dinner plates.
In New York, what grew naturally were bitter herbs like endives and chicories. Family history is fascinating to me and I am sure my readers will love reading y0our family story. Thank you Monte, for this fun and well researched food history and thank you for your gracious responses to each one of the comments. Dear Kelly, Your taking the time to write has made my day.
Method: Combine ingredients in a bowl and add vinegar to taste if desired. Stir and refrigerate. Method: Combine ingredients in a bowl and add vinegar to taste. In the dressing, tasty bits of pickle relish and chopped egg float, creating the illusion of the islands that inspired its name. The Waldorf description sounds a lot more like the recipe described by Dan Lutz than the two recipes being sold on the Canadian side.
Thank you so much for taking the time and putting more information on this post. My very best wishes to you, Scott. Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. If we can cook it, you can cook it And we'll travel the world to bring it back home to you. Toggle Navigation. I just came back from the Thousand Islands, a natural wonder that occurs where the Great Lakes pour into the St. Lawrence River. Most, however, are home to seasonal summer homes accessible only by boat.
There are well over a thousand of them, to be exact, scattered along a fifty mile downstream stretch from Kingston, Ontario. To qualify as an island, the land must be above water level all year round, have an area of at least one square foot and support at least one living tree. Those islands that are not a part of the province of Ontario are all located in New York State. Boat tours leave from both sides of the border, pointing out the homes of the rich and famous, who summered here at the turn of the 19 th century.
Boldt Castle Recipes for Thousand Island dressing are not quite as numerous as the islands themselves but they do come close. Some use tomato paste. Some throw in chili sauce, ketchup or Tabasco. Amazingly, the very well known Inn where I stayed did not serve anything approaching a proper Thousand Island dressing. Instead they serve a version from Kraft that has nothing to do with the original.
For shame indeed! To the lettuce I added some halved grape tomatoes and a hearty sprinkling of crisp bacon. About the only thing missing from my version of the salad was Boldt Castle and the story of the Thousand Island dressing. The islands are home to Muskie, a game fish that is as much prized for its fight and its size as for its flavor. Once the fishing is over, the traditional Shore dinner is held.
Things get slightly murky when a man named George Boldt appears. Boldt was penniless Prussian immigrant whose meteoric business success included building and owning the Waldorf-Astoria Hotel. The wildly nouveau riche Boldt arrived in the Thousand Islands on his yacht, accompanied by his wife Louisa. They immediately made plans to build the most elaborate of castles, a great stone monument to themselves.
Features included a replica of the Arc de Triomphe and the Alster Tower, a giant fortress that Boldt commissioned to look like fortifications on the Alter River of his native Prussia.
Most unfortunately, Louisa Boldt died at age 45 before the castle was completed. I used the most basic of pantry items to make it. Supermarket sweet pickle relish and those terrible canned black olives, which were surely the only ones available in Upstate New York in the 19 th century. And it differs from Russian Dressing which is made with ketchup. Thousand Island never should be. The calorie count is almost exclusively from the mayonnaise.
I can hardly call this salad calorie-conscious because I served it with those with crispy bacon bits. This is the original recipe and the proportions are such that you could likely feed all the diners at the Waldorf with ease. Served as a lunch or light supper, accompanied by some crusty bread or whole grain rolls, this would be superb. Print This! Original Recipe for Thousand Island Dressing.
Yields 16 servings for the entire recipe, 8 for the half recipe, which follows at the end of the instructions. Place eggs in a saucepan and cover with cold water. Bring water to boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes.
Remove from hot water, cool, peel and chop. In a medium bowl, whisk together the chopped eggs, Worcestershire sauce, sugar, vinegar, cloves, mayonnaise, relish, olives and red pepper until evenly blended. Chill and serve spooned over fresh greens. Store in the refrigerator. To make half the amount above.
Author: Monte Mathews. Very interested in how this turned out for Jans! I hope you hear back soon. Hi Monte, What a fantastic article! So would you be kind enough to tell us the original ingredients and measures. Leave a Reply Cancel reply Your email address will not be published. The creamy pink salad dressing was all the rage among cooks at the hotels and resorts dotting the river. There are two competing local legends on who first came up with the dressing.
On this day earlier this year, the boat shuttle to Heart Island is packed with vacationers. More than 90, people travel to Boldt Castle every year. He even changed the shape of the island to resemble a heart.
Shane Sanford manages Boldt Castle. He said the couple loved the Thousand Islands so much they named a salad dressing after it.
According to legend, he whipped up a dressing out of mayonnaise, ketchup, pickle relish, and a hard-boiled egg. Thousand Island dressing was born. Boldt later put it on his menu at his famous hotel. He said he found the recipe for the dressing when he bought the Thousand Islands Inn in the village of Clayton.
He opened a safe in the back of the restaurant one day in Inside was a single sheet of paper. He asked the cooks what it was. They said it looked like a recipe for Thousand Island dressing. Benas later traced the recipe back to a woman named Sophia Lalonde.
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