Thousand Island dressing: Difference between revisions

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==Origins==
==Origins==


Thousand Island dressing is attested in a 1900 cookbook, in a context implying that it was well-known by then in New Orleans.<ref name="1900cookbook">Breaded Veal Rounds and Thousand Island Dressing. In ''A Book of Famous Old New Orleans Recipes used in the South for more than 200 years,'' p. 21. Peerless Printing Company, New Orleans, 1900.</ref>
Thousand Island dressing is attested in a 1900 cookbook, in a context implying that it was well known by then in New Orleans.<ref name="1900cookbook">Breaded Veal Rounds and Thousand Island Dressing. In ''A Book of Famous Old New Orleans Recipes used in the South for more than 200 years,'' p. 21. Peerless Printing Company, New Orleans, 1900.</ref>


According to ''The Oxford Companion of Food and Drink'', "the name presumably comes from the [[Thousand Islands]] between the United States and Canada in the St. Lawrence River."<ref name="smith2007">Smith, Andrew F. (2007). ''The Oxford Companion of Food and Drink,'' p. 514. Oxford University Press US, ISBN 9780195307962</ref> In the Thousand Islands area, one common version of the dressing's origins says that a fishing guide's wife, Sophia LaLonde, made the condiment as part of her husband George's shore dinner.<ref name="stiles2010">Stiles, Kaelyn; Altıok, Özlem; Bell, Michael M. (2010). The ghosts of taste: food and the cultural politics of authenticity. ''Agriculture and Human Values'' {{doi|10.1007/s10460-010-9265-y}}</ref> Often in this version, actress [[May Irwin]] requested the recipe after enjoying it.<ref name="mcneese2005">McNeese, Tim (2005). ''The St. Lawrence River.'' Infobase Publishing, ISBN 9780791082454</ref> Irwin in turn gave it to another Thousand Islands summer resident, [[George Boldt]], who was building [[Boldt Castle]] in the area. Boldt, as proprietor of the [[Waldorf-Astoria Hotel]], instructed the hotel's ''[[maître d'hôtel]]'', [[Oscar Tschirky]], to put the dressing on the menu.<ref name=1000islandsinn">Thousand Islands Inn, Clayton, NY. http://www.1000islands.com/inn/dressing.htm</ref> A 1959 ''National Geographic'' article states, "Thousand Island Dressing was reportedly developed by Boldt's chef."<ref name="brown1959">Brown, Andrew H. (March 1959). New St. Lawrence Seaway opens the Great Lakes to the world. National Geographic Magazine, vol. 115, no. 3, p. 336</ref>
According to ''The Oxford Companion of Food and Drink'', "the name presumably comes from the [[Thousand Islands]] between the United States and Canada in the St. Lawrence River."<ref name="smith2007">Smith, Andrew F. (2007). ''The Oxford Companion of Food and Drink,'' p. 514. Oxford University Press US, ISBN 9780195307962</ref> In the Thousand Islands area, one common version of the dressing's origins says that a fishing guide's wife, Sophia LaLonde, made the condiment as part of her husband George's shore dinner.<ref name="stiles2010">Stiles, Kaelyn; Altıok, Özlem; Bell, Michael M. (2010). The ghosts of taste: food and the cultural politics of authenticity. ''Agriculture and Human Values'' {{doi|10.1007/s10460-010-9265-y}}</ref> Often in this version, actress [[May Irwin]] requested the recipe after enjoying it.<ref name="mcneese2005">McNeese, Tim (2005). ''The St. Lawrence River.'' Infobase Publishing, ISBN 9780791082454</ref> Irwin in turn gave it to another Thousand Islands summer resident, [[George Boldt]], who was building [[Boldt Castle]] in the area. Boldt, as proprietor of the [[Waldorf-Astoria Hotel]], instructed the hotel's ''[[maître d'hôtel]]'', [[Oscar Tschirky]], to put the dressing on the menu.<ref name="1000islandsinn">Thousand Islands Inn, Clayton, NY. http://www.1000islands.com/inn/dressing.htm</ref> A 1959 ''National Geographic'' article states, "Thousand Island Dressing was reportedly developed by Boldt's chef."<ref name="brown1959">Brown, Andrew H. (March 1959). New St. Lawrence Seaway opens the Great Lakes to the world. National Geographic Magazine, vol. 115, no. 3, p. 336</ref>


==Uses==
==Uses==

Revision as of 18:58, 25 April 2012

Thousand Island dressing on a salad.

Thousand Island dressing is a salad dressing and condiment, a variant of remoulade and Russian dressing.

Its base commonly contains mayonnaise and can include olive oil, lemon juice, orange juice, paprika, Worcestershire sauce, mustard, vinegar, cream, chili sauce, tomato puree, ketchup, or Tabasco sauce.[1][2]

It also typically contains finely chopped ingredients, which can include pickles, onions, bell peppers, green olives, hard-boiled egg, parsley, pimento, chives, garlic, or chopped nuts (such as walnuts or chestnuts).[3][4][5]

Origins

Thousand Island dressing is attested in a 1900 cookbook, in a context implying that it was well known by then in New Orleans.[6]

According to The Oxford Companion of Food and Drink, "the name presumably comes from the Thousand Islands between the United States and Canada in the St. Lawrence River."[7] In the Thousand Islands area, one common version of the dressing's origins says that a fishing guide's wife, Sophia LaLonde, made the condiment as part of her husband George's shore dinner.[8] Often in this version, actress May Irwin requested the recipe after enjoying it.[9] Irwin in turn gave it to another Thousand Islands summer resident, George Boldt, who was building Boldt Castle in the area. Boldt, as proprietor of the Waldorf-Astoria Hotel, instructed the hotel's maître d'hôtel, Oscar Tschirky, to put the dressing on the menu.[10] A 1959 National Geographic article states, "Thousand Island Dressing was reportedly developed by Boldt's chef."[11]

Uses

Thousand island dressing used as a dip.

In the 1950s, Thousand Island dressing became a standard condiment, used on sandwiches and salads alike. It is widely used in fast-food restaurants and diners in America. Thousand Island dressing is also sometimes used as an ingredient in a Reuben sandwich in place of Russian dressing.[12]

According to Sarah J. Gim of The Huffington Post, "many people assume that" the "Special sauce" used on a McDonald's Big Mac "is just Thousand Island dressing" but it is thicker, sweeter, and has a slightly different taste."[13]

See also

References

  1. ^ Honberger, Maud Mitchell, ed. (1914). Tried Receipts of Pasadena.
  2. ^ Weaver, Louise Bennett; LeCron, Helen Cowles (1917). A thousand ways to please your husband, with Bettina's best recipes, p. 89. New York: Britton Publishing Company
  3. ^ Grimes, Etta (1915). Home Economics: Some choice recipes. The Oregon Countryman, May 1915, p. 325.
  4. ^ Woodland, Mrs. F.B. (1919). Stevenson Memorial Cook Book, p. 76. Sarah Hackett Stevenson Memorial Lodging House Association, Chicago
  5. ^ Hirtzler, Victor (1919). The Hotel St. Francis Cook Book, p. 335. The Hotel Monthly Press, John Willy, Inc., Chicago.
  6. ^ Breaded Veal Rounds and Thousand Island Dressing. In A Book of Famous Old New Orleans Recipes used in the South for more than 200 years, p. 21. Peerless Printing Company, New Orleans, 1900.
  7. ^ Smith, Andrew F. (2007). The Oxford Companion of Food and Drink, p. 514. Oxford University Press US, ISBN 9780195307962
  8. ^ Stiles, Kaelyn; Altıok, Özlem; Bell, Michael M. (2010). The ghosts of taste: food and the cultural politics of authenticity. Agriculture and Human Values doi:10.1007/s10460-010-9265-y
  9. ^ McNeese, Tim (2005). The St. Lawrence River. Infobase Publishing, ISBN 9780791082454
  10. ^ Thousand Islands Inn, Clayton, NY. http://www.1000islands.com/inn/dressing.htm
  11. ^ Brown, Andrew H. (March 1959). New St. Lawrence Seaway opens the Great Lakes to the world. National Geographic Magazine, vol. 115, no. 3, p. 336
  12. ^ DiSpirito, Rocco (2010). Now Eat This! 150 of America's Favorite Comfort Foods, All Under 350 Calories, p. 75. Random House, ISBN 9780345520906
  13. ^ Gim, Sarah J. "Secret sauce is not Thousand Island dressing". The Huffington Post. July 17, 2006

External links

Retrieved from "https://en.wikipedia.org/w/index.php?title=Thousand_Island_dressing&oldid=489198709"