The Palmer House Hotel stood at the corner of 5th and Broadway from the early 1890’s to the late 1950’s. Beyond its reputation as Paducah’s premier hotel, the Palmer House was also renowned for its dining room. Just check out the menu for Thanksgiving Dinner reprinted exactly from an 1899 edition of the Paducah Sun:
Oysters Cocktail, Celery en Branch, Salted Almonds, Cream of Terrapin, Consommi Xavier, Canape of Potted Quail, Sliced Tomatoes, Olives, Green Onions, Boiled Pompano Maitre de Hotel, Potatoes Gastronome, Rib Roast of Choice Beef, Larded Mushrooms, Brown Mashed Potatoes, Asparagus Tips on Toast, Thanksgiving Turkey Stuffed with Oysters, Cranberry Sauce, Small Peas, Cauliflower Butter Sauce, Little Pig, Spiced Apple Sauce, Candied Sweet Potatoes, Fillet de Boeuf a la Napolitaine, Cassoletton of Fruit, Meringue, Stuffed Grouse, Birds, Water Cress, Saddle of Venison, Currant Jelly, Fried Hominy Cakes, Dressed Lettuce, Fresh Shrimp en Mayonais, English Plum Pudding, Hard and Brandy Sauce, Homemade Mince Pie, New England Pumpkin Pie, Charlotte Au Cherries, Fruit Cake, Petit Fours, Mixed Nuts, California Figs, Cheese (Edam, Roquefort, Cream), Bent’s Biscuits.
• Cream of Terrapin is a bisque-style soup made from tortoise.
• Consommi Xavier is a beef broth flavored with herbs.
• Canape of Potted Quail is cooked, minced quail preserved in butter and herbs and served on bread rounds.
• Boiled Pompano Matre de Hotel is a whitefish in a sauce of butter, black pepper, and lemon juice.
• Charlotte Au Cherries is a sponge cake stuffed with either cherry puree or cherry custard.
For more about hotel menus and holiday dining experiences, please visit the Local and Family History Department at the McCracken County Public Library.