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Thanksgiving Dinner menu, November 29, 1883, at the St. James

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Information

Date

1883-11-29

Description

Restaurant: St. James Hotel (Ann Arbor, Mi.) Location: Ann Arbor, Michigan, United States

Digital ID

men000835

Permalink

http://n2t.net/ark:/62930/d1513vc24
Details

Contributor

Contributor: Register Print. (Ann Arbor, Michigan)
Contributor: Stone, J. L. (proprietor)

Subject

Cooking, European

Time Period

1880s (1880 - 1889)

Resource Type

Text

Material Type

menus

Source

Thanksgiving Dinner menu, The St. James, 1883 November 29

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men000835. Bohn-Bettoni Menu Collection, 1854-1939. MS-00793. Special Collections and Archives, University Libraries, University of Nevada, Las Vegas. Las Vegas, Nevada. http://n2t.net/ark:/62930/d1513vc24

Rights

This material is made available to facilitate private study, scholarship, or research. It may be protected by copyright, trademark, privacy, publicity rights, or other interests not owned by UNLV. Users are responsible for determining whether permissions are necessary from rights owners for any intended use and for obtaining all required permissions. Acknowledgement of the UNLV University Libraries is requested. For more information, please see the UNLV Special Collections policies on reproduction and use (https://www.library.unlv.edu/speccol/research_and_services/reproductions) or contact us at special.collections@unlv.edu.

Standardized Rights Statement

Copyright Not Evaluated

Digital Provenance

Digitized materials: physical originals can be viewed in Special Collections and Archives reading room

Extent

9 1/4 x 5 1/4 inches
251 bytes

Language

English

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

The St. James <br> <br> <br> J. L. Stone, Proprietor, <br> Ann Arbor, Michigan. <br> <br> <br> Thanksgiving Dinner. <br> <br> <br> Soup. Little Neck Clam. <br> <br> <br> Fish. <br> Boiled Mackinaw Trout, <br> Raw Oysters, <br> Salmon. <br> <br> <br> Boiled. <br> Corned Beef and Cabbage, <br> Leg of Mutton with Caper Sauce, <br> Buffalo Tongue, <br> Sugar Cured Bacon, <br> Chicken with Salt Pork. <br> <br> <br> Roasts. <br> Loin of Beef with Mushroom Sauce, <br> Turkey with Cranberry Sauce, <br> Loin of Veal Stuffed, <br> Young Pork with Apple Sauce, <br> Spring Lamb with Brown Sauce, <br> Ribs of Beef with Yorkshire Pudding, <br> Saddle of Venison with Jell, <br> <br> <br> Entrees. <br> Fried Oysters, <br> Baked Chicken Pie, <br> Baked Pork and Beans, Boston Style, <br> Peach Charlotte, <br> Lamb Chops braised with Tomato Sauce. <br> <br> <br> Vegetables. <br> Steamed Potatoes, <br> Beets, <br> Boiled Cabbage, <br> Turnips, <br> Tomatoes, <br> Mashed Potatoes, <br> Succotash, <br> Sweet Potatoes, <br> <br> <br> Cold Dishes. <br> Pork, <br> Beef, <br> Lamb, <br> Veal, <br> Corned Beef. <br> <br> <br> Relishes. <br> Tomato Catsup, <br> Celery Salt, <br> Cheese, <br> New Pickles, <br> Worcester Sauce, <br> Chili Sauce, <br> French Mustard, <br> Salad Dressing, <br> Chicken Salad, <br> Shrimp Salad. <br> <br> <br> Pastry. <br> Mince Pie, <br> Apple Pie, <br> Pumpkin Pie, <br> Baked Indian Pudding with Brandy Sauce <br> <br> <br> Dessert. <br> Sherry Wine Jelly. <br> Assorted Nuts, <br> Apples, <br> Layer Raisins, <br> Jell Tarts, <br> Cream Puffs, <br> Bavarian Cream, <br> Chocolate, <br> Chocolate Eclairs, <br> Catawba Grapes, <br> Sweet Cider, <br> Tea. <br> Coffee. <br> <br> <br> Register Print. <br>