Tag Archives: French customs

In the 1970s the National Park Service reconstructed the historic late-18th-century City Tavern in Philadelphia for use as a restaurant. An article that describes how the tavern was to be furnished noted that originally the bar was used for more than just serving alcoholic beverages. As a 1796 advertisement below shows, it also served soup which was kept hot on a stove behind the bar.

Having soup available at the bar of a tavern or coffee house sounds odd today, but it was quite common in the late 18th century and the early 19th century. Some of the places that announced soup in their advertisements were ordinaries or coffee houses that served dinners and suppers at stated times or by arrangement. But others were primarily drinking places, such as Baker’s Porter Cellar which opened in Boston in 1796. It’s main purpose was to serve “wines and spirits of all kinds” and it specialized in “genuine draught and bottled London porter.”

Commonly, soup became available from 11 am until 1 pm each day, though some establishments offered it as early as 8 am and others kept serving it as late as 5 pm. A few times a week prized turtle soup would appear. In those places that were more than drinking spots and served full meals, soup was usually ready by 10 or 11 am, several hours in advance of the main meal.

So-called restorators, which were usually run by Frenchmen, always served soup, both as a standard part of a meal and alone in the morning, possibly with a glass of wine. Like the original Paris restaurants, based on soup and taking the name “restaurant” from it, they promised that their soup would restore health for those who were feeling under the weather. Boston’s Dorival & Deguise assured patrons that “nothing will be wanting on their part, to give Satisfaction, and restore Health to the Invalids, whose Constitutions require daily some of their rich, and well seasoned Brown, and other Soupes.”

I have seen one reference to an 1820s “soup and steak establishment,” that of Frederick Rouillard who carried on after the death of Julien’s wife in Boston, as well as running a hotel in Nahant MA. His “menu” reminds me of Paris bouillon parlors that served bouillon and bouilli, the bouillon being the strained liquid in which beef and vegetables had been simmered, and the bouilli being the beef which was served with the vegetables, all of it making an inexpensive two-dish meal.

Although some 19th-century Americans disliked the “foreign” French custom of beginning a meal with soup, soup soon became a standard part of most restaurant menus, as it still is. Advertisements for morning soups became rare in the 1830s, but I don’t know whether it was because it was so well-known a practice by then that there was no need to advertise or because it was no longer done.

© Jan Whitaker, 2014