Recipe of the Week: The History of Rail Food

Tomorrow, I leave for a cross country trip to Washington D.C.; traveling by plane from Portland to Chicago then from Union Station in Chicago to Union Station in D.C., via the Capitol Limited (Amtrak) train (18 hours via train).

Long before jets traversed the skies, rail travel was the elegant way to get across the country.  The train's sleek opulence, shiny interiors, plush seats, porters for your every need and the gleaming dining cars were the heart of every train experience.

The most detailed account of train food comes from an 1872 article published by Harper's Magazine.  The article talks of train dining in glowing terms:  The cooking is admirable, the service excellent and the food is various and abundant".

 Pullman Porters

Back then, passengers could dine on broiled muttonchops, breaded veal cutlets and freshly hunted buffalo, washing it all down with real French champagne.  On board the Nickel Plate Railroad, which stretched over the mid-central U.S., diners could choose meals to fit their budget, from a 55 cent special of boiled tomatoes and baked beans to a 90 cent meal of fresh haddock.

 

During the golden age of railroads, even breakfast was an opulent affair.  A menu from a trip aboard the Southern Railway reveals that passengers enjoyed oysters on toast, steak with marrow sauce, baked or creamed potatoes and a choice of bacon or ham.  All this was finished before a luncheon was served featuring roast duck, Smithfield hams and mince pies with brandy sauce. 

I'll keep you posted on my train food adventures, but something tells me oysters won't be on the menu!

Enjoy!
Stacy