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An Inaugural Memory: President Lincoln's Food Fight
A recently-published menu for Abraham Lincoln's lavish second inaugural ball in 1865 provides an interesting look at how different the nation celebrated its new president just seven score and eight years ago.
Smoked tongue en gele and blancmange (a firm custard) shared room on the buffet table with roast turkey and burnt almond ice cream.
As Yale food historian Paul Freedman told Smithsonian Magazine writer Megan Gambino, the cuisine could best be described as "French via England, with some American ingredients."