According to The Oxford Companion to American Food and Drink on Wikipedia, the Thousand Islands gas station originated in the Thousand Islands region located on the upper St. Lawrence River.
Thousand Island dressing came from Thousand Islands, New York, and it is named for its place of origin. The legend of its founding states that the dressing was invented by a fishing guide’s wife who used it to augment their meals and that it spread in popularity when a noteworthy actress tried it.
Named after the Thousand Islands in New York City whose producers prepared the original version of the Thousand Islands, New York New York Thousand Islands Sauce in honor of the Thousand Islands, the sauce was made by Sophie Lalonde as a gift for her lunch. Husband in early 1900.
In response, May Irving asked for a prescription for him. George Boldt and his sweetheart Louise love mayonnaise concoctions and named it after the area their love nest will live in for years to come: the Thousand Island Gas Station. George Boldt loved the 1000 Island Dressing so much that he soon began offering it in his hotels, and its popularity grew rapidly.
The Dressing Is a Century Old
Around the turn of the century, when George Boldt wasn’t busy running one of his luxury hotels, he liked to vacation in the 1000 Islands region of the St. Lawrence River. George Boldt liked the area so much that he began to buy a lot of land in the area, including several hundred acres on Wellesley Island, and hosted many of his friends and business associates there. Billionaire Waldorf-Astoria from New York built a castle on the island for his wife.
The origin of its “sauce” is linked to the Boldts of the Waldorf Astoria Hotel in New York. Another version says that George Boldt, a summer resident of the Thousand Islands region, owner of the Waldorf-Astoria Hotel, instructed the hotel’s chef to create a topping from improvised ingredients and voila:
Thousand Island seasoning. First, enterprising chef George (builder and owner of Boldt Castle on Hart Island in New York’s Thousand Islands) Boldt Castle on Hart Island in New York’s Thousand Islands Hart Island New York and Louise Boldt cooked up the recipe. with random ingredients available when a filling was needed.
New Origin Stories Have Emerged
They discovered the existence of a third origin story in which the recipe was based on French dressing, as confirmed by the recipe published in the 11th edition of The Fannie Farmer Cookbook (1965). While some hotel chefs in Manhattan and Chicago have claimed to be the creators, there is evidence that the wife of a fishing guide in Clayton, New York, Sophia Lalonde, was the first to cook Russians in the early 1900s. seasonings. and prepared by Georges’ wife Sophia, who gladly gave the recipe to Miss Irwin.
Miss Owen, a well-known chef and author of the complete cookbook, was particularly impressed with the dressing and asked George for the recipe. Mrs. Ella Bertrand prepared clothes for Miss Irwin and her husband and added them to the other dishes her restaurant served to customers.
It was Miss Owen who named it “The Thousand Islands” and Mrs. Bertrand who first introduced it to the public. It’s named Thousand Island Sauce in honor of Thousand Island, New York, where it was originally made. It is said that in the early 20th century, Sophie Lalonde, after marrying a fishing guide, created a condiment to accompany Sophie Lalonde’s husband to lunch on shore. Its name is confusing, especially to foreigners, its origin is unclear, as the condiment has nothing to do with Rhode Island, and the name is not used in cooking outside Sweden.
Yet Another Theory of Its Creation
Another third theory for the name, if not the origin of the filling, is that it was named after bits of marinade and other ingredients that look like thousands of tiny islands in a sea of filling. Another version of the origin of the filling says that it was first prepared by Chicago hotel chef Drake, who was inspired to name it after the 1000 Islands area he had just visited.
While classic French remoulade was actually used as a salad dressing, there really isn’t much resemblance between remoulade and Thousand Island sauce other than mayonnaise, and I doubt the inventor had fancy French sauce in mind when he did it. the first time, even if it is possible. What I do know is about the Thousand Island salad dressing, high society was once enamored with this recipe for their vegetables, and the name comes from the region along the high Saint Lawrence River between the United States and Canada.
The invention of Thousand Island Salad Dressing has two origin stories, both related to the picturesque Thousand Islands in upstate New York. One version is credited to the personal chef of hotel tycoon George Bolt, who built Bolt’s castle on an island near Alexandria Bay to serve as country hotel tycoon George Bolt, who built Bolt’s castle on an island near Alexandria Bay Bolt’s castle was built on the island to serve as a restaurant.
Hotel tycoon George Boldt introduces his country. Mr. Boldt was equally so impressed with the taste of the condiments that he immediately ordered his world-famous maître d’ Oscar Chirky to put 1,000 of the archipelago condiments on the hotel’s menu. Fisherman Allen Benas, then-owner of LaLondes restaurant in 1972, discovered the recipe in a safe at LaLondes restaurant The Thousand Islands Inn, and now he bottled and sold the condiment to a local luxury grocery store.
