Fall and BNSF go together like pumpkin and pie – so here’s a railroad recipe from days gone by
By LESLIE SMITH
Staff writer
As the leaves change and the air turns crisp, there's no denying that fall has arrived, and with the season comes the beloved flavor of pumpkin in all its forms. So, as we indulge in pumpkin spice lattes and other seasonal treats, let’s take a moment to reminisce about BNSF predecessor railroad Northern Pacific Railway (NP) and its legendary dining cars. NP passenger trains featured “famously good” cuisine, including a pumpkin pie for which you can find the authentic recipe below.
Although at first, most railroads thought the idea of a railcar used exclusively for serving meals was ludicrous, the demand for dining cars grew.
For a while, Western railroads remained skeptical about the long-term benefit of dining cars because of their expense. Dining cars continued to be absent in the West until NP completed its transcontinental line between Duluth, Minnesota, and Portland, Oregon, in August 1883. The inaugural regular daily passenger service, which included dining cars, began Sept. 12.
Food served on the car ranged from duck, trout, salmon and venison, all for the price of 75 cents per meal, which is equivalent to about $23.40 in today’s dollars.
In 1900, the NP debuted its new passenger train, the North Coast Limited, which soon became its most famous. The North Coast Limited included multiple dining cars with basic food service.
That changed in 1908 when Hazen J. Titus became NP’s new superintendent of dining cars. Under his leadership, the NP differentiated itself through its voracious food offerings, including its famous “Great Big Baked Potato.” After overhearing farmers on the trains discussing their enormous potatoes, some weighing up to five pounds, and their struggles with marketing them, Hazen seized the opportunity and added these potatoes to the menu at a cost of 10 cents each.
As the NP’s dining cars gained popularity, so did their sweet delicacies. One dessert that quickly became a fan favorite was the pumpkin pie. Made with fresh ingredients and baked to perfection, the pumpkin pie was the perfect way to end a delicious meal on the train.
Hazen was known for incorporating local products into specialty menu items to support the local area’s economies and provide dining car customers with sentimental feelings for the lands they traveled.
Even through two world wars, NP’s food quality and service never wavered and was always considered best in class.
All of that came to an end May 1, 1971, when Amtrak assumed control of the nationwide schedule of intercity passenger trains. This marked the end of the North Coast Limited and its dining car service on the Northern Pacific Coast.
Despite the end of an era, we can still savor the rich culinary history of NP’s dining cars with their authentic pumpkin pie recipe that was once served onboard. Try it yourself and enjoy this nostalgic and savory piece of history.
Northern Pacific Railway’s Pumpkin Pie Recipe
Ingredients:
- 3 eggs
- 1/2 cup sugar
- 1 can (15 ounces) pure pumpkin
- 1 cup milk
- 1 tablespoon molasses
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground ginger
- 1/8 teaspoon salt
- 1 pie-shell (9-inch), unbaked
Directions:
- In a large bowl, add sugar to egg and beat well.
- Add pumpkin, milk, molasses, spices and salt, and whip to a smooth custard.
- Pour into pie shell.
- Bake at 425 degrees for 10 minutes; reduce heat to 350 degrees and bake 45 minutes longer, or until knife inserted in center comes out clean.
- Serve with whipped cream. Enjoy!
Source for this story: Dining Car Line to the Pacific by William A. McKenzie
