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About the Product
Minnesota 58 Thousand Island Salad Dressing; According to The
Oxford Companion to American Food and Drink, the dressing's name
comes from the Thousand Islands region, located along the upper St.
Lawrence River between the United States and Canada. Within that
region, one common version of the dressing's origins says that a
fishing guide's wife, Sophia La Londe, made the condiment as part of
her husband George's shore dinner. Often in this version, actress
May Irwin requested the recipe after enjoying it. Irwin in turn gave
it to another Thousand Islands summer resident, George Boldt, who
built Boldt Castle between 1900 and 1904. Boldt, as proprietor of
the Waldorf-Astoria Hotel, instructed the hotel's maître d'hôtel,
Oscar Tschirky, to put the dressing on the menu in 1894. A 1959
National Geographic article states, "Thousand Island Dressing was
reportedly developed by Boldt's chef. Despite claims that he was
involved in the introduction of the salad dressing at the Waldorf,
chef Tschirky did not mention the salad dressing in his cookbook
that was published during that time period. When University of Wisconsin sociologist Michael Bell and his graduate students attempted to determine the origin of Thousand Island dressing in 2010, they found that the story differed among villages and islands in the Thousand Islands region. They discovered the existence of a third origin story in which the original recipe was based upon French dressing, which is supported by a recipe published in the 11th edition of the The Fannie Farmer Cookbook (1965). All the claims appeared to be based upon oral traditions without supporting written records. Some food writers advance the claim that the dressing was invented by chef Theo Rooms of the Blackstone Hotel in Chicago during the same time period. The food historians at the Food Timeline point out that the earliest print references to Thousand Island dressing appear in 1912, and that recipes for different versions of the dressing begin to appear afterwards throughout the US. Good with Eggs, salad, Spaghetti, Pizza, Hot Dogs, Hamburgers, Soups, Meats, Sausage, Shrimp cocktail sauce, Dips. 
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