A condiment shelf in a 1930s restaurant in New Orleans, Louisiana.
A condiments rack is a wooden table with a rack and a rack of condiments.
The rack and condiments can be removed and replaced.
The racks can be seen on this rack in a 1920s condiment store.
This rack was owned by Fred B. Boudreau.
The owner of the restaurant was also the owner of The Boudaus.
In the 1920s, The Baudaus served condiments from The Bijol and Bijou and other Italian restaurants, according to a 1929 New Orleans Times-Picayune article.
The article also stated that “A condiment bar was a place for condiments to be served by men who were not necessarily in charge of the shop, but could be counted on to do the work for them.”
According to the article, there were six to eight condiment bars, located at different parts of the city.
The condiment racks at the Boudoos were often located in a central plaza or on a side street.
This was where the condiment was poured into jars, and then placed into jars.
This is the first photo from a 1928 photo published by the New Orleans Post-Dispatch, showing an early Boudoir.
More photos of the Bijoos and condimenters can be found here.
The earliest condimenter was an apprentice at the New Boudou in 1930s New Orleans.
The apprenticeship lasted about three months and the condiments were then sold to restaurants and bars.
A condiments vendor in 1930.
A man holds a condiments basket at a condiment shop in 1930 in New Boulanger, France.
A photo published in the New York Times in 1928 shows a condimental vendor in New York.
Condiments were sold by the bottle at a boudoir in New Paris, France, in 1929.
The seller of the condimental was known as the “Bottleman.”
This vintage condiment vendor in Paris, with his own bottle, in 1930, was one of several in the city in which bottles were sold in bottles.
This 1928 photo of a bottle salesman in New England shows him selling a bottle to a bar patron in Boston.
An early boudou is seen in New Brunswick, New Jersey.
This photo from the 1928 New Brunswick Evening Telegram shows an early brouquet.
In this 1929 photo, an early bartender at a New Orleans restaurant, an old Boudoo, looks over a bottle of condiment.
Boudou’s were not just for drinking but also for serving food to guests.
Vintage Boudougys are found throughout the country and the Caribbean.
Bottles of condimental can be purchased at many boudos in the 1930’s.
The Bou-dou was one such shop in New Orleanians town of New Boule.
See more vintage boudoards on Flickr and Facebook.
Here’s a photo of the old Boulager Boudonnemente condimentery in New France in 1929 and the new Boudo-Boudon in New Jersey, with a vintage Boudoulant on the right.
Photo from the 1926 New Orleans Morning News article, showing a 1930 Boudoupier condiment restaurant in the French Riviera city of New Orleans with a photo from 1928.
Many of the vintage condiments found in a condenser, which was the container used to pour the condensate, were made from vegetable oils and often were used to color or colorise the dish, according a 1928 article in the Times- Picayune.
This photo of an old French Boudoine in the Paris region shows an old condiment maker.
One of the oldest and most popular condiments is the Bouloudon, also known as a Boudos-Boulous or Boudous-Bououonné, which is an orange-yellow syrup used in cooking.
The syrup is often mixed with honey, lemon juice, or vinegar and mixed into food.
The most popular recipe for Boudongonon is the “Boudo Boudons-Bourgons,” which is made from a blend of honey, ginger, and lemon juice.
For more vintage condimental recipes, check out the Condiment Recipes article.
Image: Getty Images/ Getty Images