Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kraft Thousand Island Dressing
Categories: Copycat, Dressings
Yield: 3/4 Cup

1/2 c Mayonnaise
2 tb Ketchup
1 tb White vinegar
2 ts Sugar
2 ts Sweet pickle relish
1 ts White onion; finely minced
1/8 ts Salt
1 ds Black pepper

Many things get called 1000 Island salad dressing. The one beloe is as authentic as I could find. Origin is credited to Sophia LaLonde who gave
the recipe to May Irwin an actress from NYC.

"Miss Irwin, a renowned cook and cookbook authoress in her own right, was particularly impressed with the dressing and asked George for the
recipe. The dressing was actually created and made by George's wife
Sophia, who was flattered by the request and willingly gave the recipe
to Miss Irwin. At the same time Mrs. LaLonde gave the recipe to the
Bertrand family, who owned the Herald Hotel, one of the most popular
hotels in Clayton and where Miss Irwin and her husband stayed during
their early vacations in the islands. The Bertrand's had their cook
prepare the dressing for Miss Irwin and her husband and also added it to
the other choices of salad dressing offered to her dining room
customers.

It was Miss Irwin who gave it the name "Thousand Island" and it was at
the Herald Hotel where the dressing was first served to the dining
public. Upon her return to New York City Miss Irwin gave the recipe to
fellow 1000 Islands summer visitor George C. Boldt, owner of the Waldorf Astoria Hotel in New York, the Bellevue Stratford in Philadelphia and
also the builder of Boldt Castle on nearby Heart Island. Equally
impressed with its flavor, Mr. Boldt directed his world famous maitre
d', Oscar Tschirky, to put this dressing from the 1000 Islands on the
hotel's menu at once. In doing so Oscar earned credit for introducing
the dressing to the "world."" cribbed from: https://tinyurl.com/1000IS-LAND

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Authentic Thousand Island Dressing
Categories: Sauces, Vegetables, Salads
Yield: 16 servings

3 lg Eggs
1/4 c Worcestershire sauce
1 tb White sugar
1/4 c White vinegar
pn Ground cloves
1 qt Mayonnaise
3/4 c Sweet pickle relish
1/2 c Chopped black olives
1/2 c Diced red bell pepper

Place eggs in a saucepan and cover with cold water.
Bring water to a boil and immediately remove from heat.
Cover and let eggs stand in hot water for 10 to 12
minutes. Remove from hot water, cool, peel, and chop.

In a medium bowl, whisk together chopped eggs,
Worcestershire sauce, sugar, vinegar, cloves,
mayonnaise, relish, olives, and red pepper until evenly
combined. Chill and serve spooned over fresh greens.
Store in the refrigerator.

NOTES: There are many recipe variations for Thousand
Island dressing, but this version has been a favorite in
Alexandria Bay, NY (the Heart of The Thousand Islands)
for nearly 100 years. - Mary Ruth Leutzow, April, 1994

RECIPE FROM: https://www.allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... Joe's Diner - "Buffet Special - $2.99 - All You Can Hold Down"
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Re: Copycat Kraft Thousand I
By: Dave Drum to Ben Collver on Mon Aug 04 2025 06:12:30

Many things get called 1000 Island salad dressing. The one beloe is as authentic as I could find. Origin is credited to Sophia LaLonde who gave the recipe to May Irwin an actress from NYC.

Title: Authentic Thousand Island Dressing

Thanks! I didn't have this one yet.

Here is what Wikipedia has to say about the origins.

https://en.wikipedia.org/wiki/Thousand_Island_dressing

The "See also" section references Marie Rose sauce.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Marie Rose Sauce
Categories: Sauces
Yield: 4 Servings

1/2 c Mayonnaise
2 tb Ketchup
1 tb Fresh lemon juice
Coarse salt

In a small bowl whisk together mayonnaise, ketchup, and lemon juice;
season with salt.

Recipe by Chef Cathal Armstrong

Recipe FROM: <https://web.archive.org/web/20090505154420/
http://www.marthastewart.com/recipe/marie-rose-sauce>

MMMMM
--- SBBSecho 3.29-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Dave,

It was Miss Irwin who gave it the name "Thousand Island" and it was at
the Herald Hotel where the dressing was first served to the dining
public. Upon her return to New York City Miss Irwin gave the recipe to fellow 1000 Islands summer visitor George C. Boldt, owner of the
Waldorf Astoria Hotel in New York, the Bellevue Stratford in
Philadelphia and
also the builder of Boldt Castle on nearby Heart Island. Equally
impressed with its flavor, Mr. Boldt directed his world famous maitre
d', Oscar Tschirky, to put this dressing from the 1000 Islands on the

Heart Island wasn't originally heart shaped. When Boldt bought the
island, he had it reconfigured with extra dirt, etc to make it a heart
shape. He had the castle started as a gift for his wife but when she unexpectedly died (I believe. in 1904). he immediatly had all work
stopped on it. It was left in that condition until the mid 1970s when
the state of NY bought it and started restoring (first 2 floors are
finished, still working--as of 2023--on the 3rd floor. State is using
money from toll roads for it. It's quite impressive, even unfinished, as
are the out buildings, especially the power plant. We toured it in 2023,
plan to visit the Singer (as in sewing machines) castle on a nearby
island next time we visit the area.

hotel's menu at once. In doing so Oscar earned credit for

introducing DD> the dressing to the "world."" cribbed from: DD>
https://tinyurl.com/1000IS-LAND

It's my dressing of choice for a salad. (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ben Collver wrote to Dave Drum <=-

Re: Copycat Kraft Thousand I
By: Dave Drum to Ben Collver on Mon Aug 04 2025 06:12:30

Many things get called 1000 Island salad dressing. The one beloe is as authentic as I could find. Origin is credited to Sophia LaLonde who gave the recipe to May Irwin an actress from NYC.

Title: Authentic Thousand Island Dressing

Thanks! I didn't have this one yet.

Here is what Wikipedia has to say about the origins.

https://en.wikipedia.org/wiki/Thousand_Island_dressing

IOW they ain't sure either.

The "See also" section references Marie Rose sauce.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Marie Rose Sauce
Categories: Sauces
Yield: 4 Servings

1/2 c Mayonnaise
2 tb Ketchup
1 tb Fresh lemon juice
Coarse salt

Thousand without the relish/solids. Sort of a funky "French" dressing.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy French Dressing
Categories: Sauces, Salads
Yield: 1 1/2 cups

1 c Mayonnaise
1/4 c Sugar
1/4 c Avocado oil
1/4 c Ketchup
1 ts Vinegar
1 tb Yellow mustard
1 tb Water
1/4 ts Salt
1/2 ts Paprika

Dump all the ingredients into a blender and blend
until smooth.

Transfer to a container or bottle and refrigerate until
ready to serve.

RECIPE FROM: https://smalltownscratch.com

Uncle Dirty Dave's Archives

MMMMM

... "Too many have dispensed with generosity in order to practice charity"Camus --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Ruth Haffly wrote to Dave Drum <=-

It was Miss Irwin who gave it the name "Thousand Island" and it was at
the Herald Hotel where the dressing was first served to the dining
public. Upon her return to New York City Miss Irwin gave the recipe to fellow 1000 Islands summer visitor George C. Boldt, owner of the
Waldorf Astoria Hotel in New York, the Bellevue Stratford in
Philadelphia and also the builder of Boldt Castle on nearby Heart
Island. Equally famous maitre d', Oscar Tschirky, to put this
dressing from the 1000 Islands on the

Heart Island wasn't originally heart shaped. When Boldt bought the
island, he had it reconfigured with extra dirt, etc to make it a heart shape. He had the castle started as a gift for his wife but when she unexpectedly died (I believe. in 1904). he immediatly had all work
stopped on it. It was left in that condition until the mid 1970s when
the state of NY bought it and started restoring (first 2 floors are finished, still working--as of 2023--on the 3rd floor. State is using

Your tax dollars at play.

money from toll roads for it. It's quite impressive, even unfinished,
as are the out buildings, especially the power plant. We toured it in 2023, plan to visit the Singer (as in sewing machines) castle on a
nearby island next time we visit the area.

hotel's menu at once. In doing so Oscar earned credit for

introducing DD> the dressing to the "world."" cribbed from: DD>
https://tinyurl.com/1000IS-LAND

It's my dressing of choice for a salad. (G)

It's too much like a Big Mac with too much lettuce for me. Unless I can
shred some Gorgonzola over it. My favourite non-cheesy salad dressing
is red Russian.

There are two versions of "Russian" dressing. One is very 1000 Islands
like (mayonnaise based) and the other is closer to Catalina dressing.
Neither has been near the USSR. Bv)= This is my preferred sauce w/o
cheese in/on it:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Russian Salad Dressing
Categories: Sauces, Vegetables, Citrus
Yield: 4 servings

1/4 c Sugar (or honey)
3 tb Water
1 c Vegetable oil
1/2 c Red Gold catsup
3 tb Lemon juice
1 ts Cider vinegar
1/2 ts Salt
1/2 ts Paprika
1 1/2 ts Celery seeds
1 tb Worcestershire sauce
1/4 c Grated onion
+=OR=+
1/2 tb Onion powder

In a sauce pan cook sugar and water until thick.

Cool syrup.

Combine the remaining ingredients.

Add syrup and whisk to blend well.

As good as/better than Wishbone Red Russian Dressing.

RECIPE FROM: https://www.food.com

Uncle Dirty Dave's Kitchen

MMMMM

... "You can no more win a war than you can win an earthquake" Jeanette Rankin --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

It was Miss Irwin who gave it the name "Thousand Island" and it was at
the Herald Hotel where the dressing was first served to the dining
public. Upon her return to New York City Miss Irwin gave the recipe to fellow 1000 Islands summer visitor George C. Boldt, owner of the
Waldorf Astoria Hotel in New York, the Bellevue Stratford in
Philadelphia and also the builder of Boldt Castle on nearby Heart
Island. Equally famous maitre d', Oscar Tschirky, to put this
dressing from the 1000 Islands on the

Heart Island wasn't originally heart shaped. When Boldt bought the
island, he had it reconfigured with extra dirt, etc to make it a heart shape. He had the castle started as a gift for his wife but when she unexpectedly died (I believe. in 1904). he immediatly had all work
stopped on it. It was left in that condition until the mid 1970s when
the state of NY bought it and started restoring (first 2 floors are finished, still working--as of 2023--on the 3rd floor. State is using

Your tax dollars at play.

Not mine; I've not called the state "home" in decades. Tho we do pay
toll on the Thruway when driving it and sales tax on most purchases
(groceries are exempt), we don't pay income and other taxes
(property/school taxes are MUCH higher than what we pay.

money from toll roads for it. It's quite impressive, even unfinished,
as are the out buildings, especially the power plant. We toured it in 2023, plan to visit the Singer (as in sewing machines) castle on a
nearby island next time we visit the area.

hotel's menu at once. In doing so Oscar earned credit for

introducing DD> the dressing to the "world."" cribbed from: DD>
https://tinyurl.com/1000IS-LAND

It's my dressing of choice for a salad. (G)

It's too much like a Big Mac with too much lettuce for me. Unless I
can shred some Gorgonzola over it. My favourite non-cheesy salad
dressing is red Russian.

When I was growing up, I had very few salads; my dad didn't like them.
Went to college, had the opportunity to have more so tried different
dressings and found favorites/dislikes. While I was in college, my folks
had a months long stretch of eating out about every other day (sister hospitalised some distance away--when they went to visit her, they'd go
out for supper). Dad learned to enjoy salads so he and mom had them at
home more often. Trouble is, they liked bleu cheese dressing; when I
visited, I had to make my own dressing as bleu cheese is one I do not
like. 1,000 Island is quick, easy and made with stuff they kept on hand.
Steve grew up with home made Italian (oil, vinegar and herbs) dressing
so we do that quite often.

There are two versions of "Russian" dressing. One is very 1000

Islands DD> like (mayonnaise based) and the other is closer to Catalina
dressing. DD> Neither has been near the USSR. Bv)= This is my
preferred sauce w/o DD> cheese in/on it:

Title: Russian Salad Dressing
Categories: Sauces, Vegetables, Citrus
Yield: 4 servings

Looks good, maybe I'll give it a try sometime soon. It looks similar to
the dressing that was set out (in individual cups with lids) at the
Purple Heart banquet we went to last Saturday.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... A mind stretched by new ideas can never go back to its original size.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)