Culinary history of the railroads, May 10, 1869
For a piece on culinary history of the railroads, I am looking for accounts of what was served to the dignitaries following the Golden spike ceremony in the Directors' car. So far, I have read that California champagne, wine and fruit were served. Is anyone in this group aware of other sources with more specific information? I would also be interested in learning what was served at various celebratory meals around the country, for instance the Lick Hotel's "Chicago Banquet."
I appreciate your help.