French and English Supper Menus late 1800s.

These two menus, or bills of fare, appear to be direct translations – one in French and one in English – demonstrating the corresponding layout for each per the tradition. While the food is similar, the accompanying wine list is conspicuously absent from the English menu.

Any ideas as to why this may be the case?

Source: Miss Corson’s Practical American Cookery and Household Management, 1886.

More Fun Discoveries from Antique Cookbooks

• Baked Pineapple and Rice ~1922
• Kisses from 1866
• Bain-Marie ~1886