Kuru 2014 There are at least three versions of the origins of this condiment. Early 20th century Broadway star May Irwin seems to have a connection to all of them. The most popular version goes like this: To escape the humid NY summer, many escaped to this place where a lot of the houses are owned by vacationers. One such summer, a local fisherman, George LaLonde Jr. taught May Irwin to fish. His wife Sophia served one of her shore dinners‘ which featured this condiment which was essentially made with whatever came to hand namely- mayonnaise and tomato ketchup mixed with finally chopped green olives, pickles, onions and hard-boiled eggs. Impressed, May Irwin asked for the recipe and immediately passed it on to her friend George C. Boldt who was the owner of the Waldorf Hotel in New York, who in turn asked his maître d, Oscar Tschirky to refine it and introduce it to the diners at the hotel. Name this condiment.
Posted on: Tue, 02 Sep 2014 13:39:05 +0000
Trending Topics
Recently Viewed Topics
© 2015