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1980's Menu The Frango Restaurant Frederick & Nelson Frango Chocolates Dessert

Regular price $125.00

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Hard to find original menu from around the 1980's from THE FRANGO RESTAURANT, Frederick & Nelson Department Stores, the location is not stated, possibly Seattle, Washington. Laminated cover. It's 14 inches tall, 16 inches wide when open. Most of our menus were actually used in the restaurant, so there may be writing, wear and tear, spots, stains, crinkles and creases, etc., so please examine the images closely. Used condition. inventory# d16-1.

From Wikipedia... The origins of Frango mints go back to 1918, according to a trademark document from the U.S. Patent Office. Originally, the Frango was the name for a frozen dessert sold at the sophisticated Tea Room at Frederick & Nelson's department store, at Sixth Avenue and Pine Street in Seattle, Washington. The first Frango frozen dessert was available in maple and orange flavors. There are a few different theories as to the origins of the Frango name. One theory is originated by the combination of "Fr" from Frederick’s and the "ango" from the word tango. Employees trained at Frederick and Nelson were taught that the name was an acronym for FRederick And Nelson COmpany. The C was changed to a G since Franco suggested a different meaning. Some have also said that Frango is a portmanteau for FRederick And Nelson GOodness.

Frango's exact year of creation and the origin of the name have been lost to history. According to a trademark document from the U.S. Patent Office, the name Frango was first officially used on June 1, 1918. A popular item on the tearoom menu was a frozen dessert called Frango, and it was available in maple and orange flavors. The name probably originated by the combination of Fran from Frederick & Nelson, and the go from the tango dance craze. In 1926, the consistency of the Frango Dessert was described as flaky, requiring the use of a fork, not a spoon, such as one would use with ice cream. Eventually the Frango dessert line included pies, ice cream sodas, and milk shakes. It was decided in 1928 or 1929 that Frederick's should offer a chocolate mint truffle. Candy maker Ray Alden is credited with developing the Frango Mint. His secret recipe called for chocolate from cocoa beans grown on the African Coast and South America, triple-distilled oil of Oregon peppermint and 40 percent butter. A few months after Frederick sold out to Marshall Field in 1929, Frederick's candy makers in Seattle were summoned to Chicago to introduce Frango chocolates to Marshall Field to help build slumping sales during the Great Depression. Soon, the candy kitchen at Marshall Field had produced their own mid-western interpretation of the Frango chocolate recipe.

Even after the store's demise, the F & N Frango lives on. In the Northwest, the candy was sold in The Bon Marché (now Macy's) as well as in Portland's Meier & Frank. Frango can still be found in Macy's stores in Seattle in their familiar hexagonal box. In addition, they are still a favorite at the Macy's stores that were formerly Dayton's, Hudson's, and Marshall Field. The "classic" Frango mint candy now exists in three varieties—the Frederick & Nelson recipe primarily available in the Pacific Northwest, the Marshall Field recipe available in Chicago area Macy's stores and produced locally, and a Marshall Field recipe produced by the Gertrude Hawk Candy Company of Dunsmore, Pennsylvania for distribution at other Macy's locations. Prior to the acquisition by May, Marshall Field transferred all production of Frango to Gertrude Hawk; Macy's chairman, Terry Lundgren, promised a Chicago-made Frango as a concession to protests regarding the loss of the Field name.