But probably no one really cared about logic. So, Mince Pie was a Dessert but other Pies were not?Īcross the land there were other logic-defying variations. In 1887, the ever-busy Royal Dining Saloon presented five categories of sweets in this order: Fruit, Puddings, Pies, Cakes – and then Desserts! Desserts included Peaches and Cream, Cranberry Sauce, Apple Sauce, New Comb Honey, Hot Mince Pie, various stewed and baked fruits, and Ice Cream. Dessert consisted of a choice of one custard and seven pies - Cocoa Nut, Plum, Mince, Peach, Apple, Indian, and Rice.īut even in far-off San Francisco end-of-meal choices reflected something like a formal menu, but with a different organization. For instance, at Milliken’s Beefsteak & Coffee Room in New York in 1849, there were only two categories: Dinner (i.e., meat) and Dessert. Not surprisingly, cheap eating places had completely done away with courses decades earlier. At Delmonico’s Beaver Street location in 1899, for instance, an a la carte menu listed Entremets consisting of such things as Charlotte Russe, Peach Pie, and puddings, while Desserts included the subheadings Fancy Creams, Creams, Water Ices, Sorbets, Fresh Fruit, and Cheese. Under Charles Ranhofer, Delmonico’s chef for most of the years from 1862 to 1896, Sweet Entremets continued to be presented with the Roast course, followed by Desserts as laid out by Lorenzo. ” The third course – Dessert - comes last and “consists of ices, fruits, nuts, coffee, etc.” Today, we would consider the Entremets as Dessert.
Sounds simple, but here’s where it gets confusing: the second course is accompanied by “Entremets” that are “the smaller dishes of the second course, including such puddings and pastries as may be served. The first two comprised the “whole dinner” and the third, he wrote, “contains only the dessert.” Just how many dishes were presented in each course was entirely up to the host. For a start, he explained, “when people believe that each dish served separately is a course in itself they have got the whole matter dreadfully mixed up.” There were only three courses, he stated.
KITCHEN KABARET BAYSHORE MENU SERIES
In a series of articles in 1879, Lorenzo Delmonico explained the meaning of courses as presented in a proper French dinner. Not only have American’s favorite desserts changed over the course of history, but so has the meaning of the word dessert as used on menus.
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