Monday, January 28, 2013

Another Inaugural Dinner

And I thought the terrapin was just the University of Maryland's mascot.

From the Smithsonian Magazine and NPR...
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 geleĆ© 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 [staetd], the cuisine could best be described as "French via England, with some American ingredients." 
"Oyster stew and pickled oysters. You wouldn't have found them in France as much," Gambino told NPR's Jacki Lyden. 
She also pointed out the presence of turtles on the menu. "Locavores would be excited about seeing terrapin stew on the menu. Actually, I read in an article from The Washington Post from 1880 that any pretentious affair in Washington had to have Maryland-style terrapin stew."

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