1850-60s Menus w/ Madeira

Daniel Fraley · Post by **Daniel Fraley** » Sun Nov 22, 2015 4:09 pm

Just came across this fun post on boingboing showing menus from 1850-60s. Featured prominently on the one below is our favorite, madeira! I recall from my madeira readings that early imports were named by prominent Family's, creating their own brand/cache for their blends? I'm guessing that's many of the acronyms and unfamiliar names on the list? http://digital.lib.uh.edu/collection/p15195coll34

Reidar Andersen · Post by **Reidar Andersen** » Mon Nov 23, 2015 2:06 am

Fantastic, thank you so much

Post by **Andy Velebil** » Mon Nov 23, 2015 6:50 am

Cool.
I assume the prices are per bottle as $3 would have been quite expensive back then. And surprising that there aren't any really old vintage ones on the list. Around 9-20 years old seems to be most of what they had. Sans the 38 year old one for $10

And their Ports appear to be pretty average at best too.

I did like how they listed what time of day, 2 1/2 O'clock

Now if only we could go back in time and buy those old Bordeaux's for that price.

Julian D. A. Wiseman · Mon Nov 23, 2015 10:34 am

Conveniently, the New York Public Library has digitised the Frank E. Buttolph menu collection. One of which lists Andresen 1868, despite Mayson claiming that Andresen’s first vintage was 1950.

Eric Menchen · Post by **Eric Menchen** » Thu Nov 26, 2015 2:41 pm

Andy Velebil wrote: Now if only we could go back in time and buy those old Bordeaux's for that price.

Yeah, the Margeaux and Lafite are cheaper than most of the Madeira.

John Trombley · Post by **John Trombley** » Mon Nov 30, 2015 7:12 pm

I guess one ordered the Madiera by the initials prefixed to the name?

John Trombley · Post by **John Trombley** » Mon Nov 30, 2015 7:13 pm

And one certainly can see the effects of better labeling laws. This menu makes me feel like I'm at the mercy of the restaurant for quality, which indeed one was in those days.

Bradley Bogdan · Post by **Bradley Bogdan** » Mon Nov 30, 2015 10:04 pm

Interesting that they've got nearly 100 year old German wine on the list, far older than any of the vintage dated Madeira (though perhaps the blends they do have are older, who knows). And ironically enough, I feel that wine list is more descriptive and helpful than some I run into nowadays haha.

On a separate note, when you're buying wine by the pint or quart, I'm assuming they're just drawing off X amount into a decanter for you for your table, you're not drinking out of a pint glass right?

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Post by **Andy Velebil** » Tue Dec 01, 2015 6:45 am

Bradley Bogdan wrote:Interesting that they've got nearly 100 year old German wine on the list, far older than any of the vintage dated Madeira (though perhaps the blends they do have are older, who knows). And ironically enough, I feel that wine list is more descriptive and helpful than some I run into nowadays haha.

On a separate note, when you're buying wine by the pint or quart, I'm assuming they're just drawing off X amount into a decanter for you for your table, you're not drinking out of a pint glass right?

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That would be my assumption as well.

Mark L · Post by **Mark L** » Tue Dec 01, 2015 2:40 pm

What is Madeira jelly?
(listed in Dessert section)

A quick search mentions madeira jelly as accompaniment with foie gras, but less so about its being a dessert all unto itself!

Eric Menchen · Post by **Eric Menchen** » Tue Dec 01, 2015 3:14 pm

There was a recipe on this forum a while back for a Port jelly. You took both white and red Ports and mixed them separately each with gelatin. Pour one into dishes and let it set, then add the second for a layered effect. That was tasty. I don't know how this compares, but here's the thread:
http://www.fortheloveofport.com/ftlopfo ... =4&t=10113

John Trombley · Post by **John Trombley** » Tue Dec 01, 2015 5:00 pm

Bradley Bogdan wrote:Interesting that they've got nearly 100 year old German wine on the list, far older than any of the vintage dated Madeira (though perhaps the blends they do have are older, who knows). And ironically enough, I feel that wine list is more descriptive and helpful than some I run into nowadays haha.

On a separate note, when you're buying wine by the pint or quart, I'm assuming they're just drawing off X amount into a decanter for you for your table, you're not drinking out of a pint glass right?

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With my setup and my poor vision, I wasn't able to 'scope' that German wine. Would someone paste it in here for me? I'd be thankful.

Bradley Bogdan · Post by **Bradley Bogdan** » Tue Dec 01, 2015 11:30 pm

"Pfluben, Leisten Wine, Austic, Vintage of 1766, Box of Bottles............ 6 00"

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John Trombley · Post by **John Trombley** » Wed Dec 02, 2015 7:12 am

Bradley Bogdan wrote:"Pfluben, Leisten Wine, Austic, Vintage of 1766, Box of Bottles............ 6 00"

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Thanks, Bradley.

I seem to remember that there is a vineyard in Franken, a Randersacker, which has this decidedly odd way. 'Pful' means 'stinking' or 'foul' in German, I believe. Or it could mean 'pillow'. Don't think that there could be two of them! Oh, I see it's Pfluben! I don't know what THAT means! I see that Pflügen means 'to plow;, perhaps it's a derivative of that. We need someone here who speaks the Rheinfrankisch dialect of German, no doubt.

And Frankenweine do age exceptionally well. This might have been a Silvaner, as that grape had been planted all over the region by the beginning of that century, having been first planted by the Fürt von Castell in the Steigerwalt in the late 17th century.

For The Love Of Port