Third Annual Supper of the New England Society Menu
Front cover and interior menu pages from the Third Annual Supper of the New England Society, held at Vilas House to commemorate Forefather's Day. View the original source document: WHI 102791
The foods we eat present a tempting portrait of our culinary preferences and priorities, from the pickled relish known as chow chow and Mother’s doughnuts offered at the Third Annual Supper of the New England Society at Vilas House in Madison (1868), to the Kimchi Potato Pancakes and locally grown oats, fruit, and coconut milk steamed in lotus leaves offered at a benefit breakfast held by the Dane County Farmers’ Market (2014). Archivist Julia Wong will share highlights from the Wisconsin Historical Society’s menu collection, which ranges from the mid-1800s to the present day and includes items from restaurants and hotels, specialized organizations and societies, private homes, and menus for special occasions.
Next Event in the Series
The next event in the series will take place Tuesday, July 10.
The Flavor of Wisconsin
Join the Wisconsin Historical Society's celebration of flavors that connect us to our diverse heritage in the most delicious way. With exhibitions, demonstrations, tours, and tastes around the state, The Flavor of Wisconsin brings to life the history and living traditions that make us who we are. See all our flavorful events here.
Wisconsin Historical Museum
Wisconsin Historical Museum, 30 N Carroll St
Four floors of changing exhibit galleries, permanent exhibits and the museum store ― located on Madison's Capitol Square
The site is fully accessible to visitors requiring a wheelchair for mobility.