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Thanksgiving menu, November 29, 1883, Palace Hotel

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Information

Date

1883-11-29

Description

Restaurant: Palace Hotel (Cincinnati, Ohio) Location: Cincinnati, Ohio, United States

Digital ID

men000687

Permalink

http://n2t.net/ark:/62930/d10z71c9v
Details

Contributor

Contributor: Schultz printing Company
Contributor: Shears, D. C. (proprietor)

Subject

Cooking, French

Time Period

1880s (1880 - 1889)

Resource Type

Text

Material Type

menus

Source

Thanksgiving menu, Palace Hotel, 1883 November 29

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men000687. 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/d10z71c9v

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

6 x 4 1/4 inches
250 bytes

Language

English

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

Menu <br> <br> <br> Thanksgiving, Nov. 29, 1883. <br> <br> <br> Cream of Chicken, a la Reine. Consomme a la Windsor. <br> Hors d’oeuvre. <br> <br> <br> Celery. Bouches, a la Montglas. Olives. <br> <br> <br> Kennebec Salmon, Sauce Hollandaise. <br> Potatoes Parisienne. <br> <br> <br> Boiled Turkey with Oysters. <br> Roasted Ribs of Beef. <br> Roasted Turkey Stuffed, with Chestnuts. <br> <br> <br> Supreme of Chicken, a la Toulouse. <br> Escallops of Sweetbreads and Mushrooms, en Coquilles. <br> <br> <br> Benedictine Punch. <br> <br> <br> Saddle of Antilope, Roasted, with Currant Jelly. <br> Wild Turkey, Stuffed, with Truffles, a la Perigord. <br> Prairie Chicken, Roasted, Bread Sauce. <br> <br> <br> Fresh Lobster, Sauce Remoulade. Fresh Lettuce. <br> <br> <br> Sweet Potatoes, Baked. Stewed Weet Corn. <br> Cauliflower, a la Creme. Green Peas, a l’anglaise. <br> Mashed Potatoes. Boiled Potatoes. <br> <br> <br> Mince Pie. Peach Pie. Green Apple Pie. <br> English Plum Pudding, Brandy Sauce. <br> Baked Custard a la Russe. <br> <br> <br> Orange Ice Cream, a la Hollandaise. Champagne Water Ice. <br> Floating Island, au Vanilla. German Cream Rolls. <br> Vienna Wafers, a la Creme. Assorted Cake. <br> <br> <br> Fromage de Brie. Crackers. <br> Coffee. <br> <br> <br> Fruit. <br> <br> <br> Palace Hotel, Cincinnati. <br> <br> <br> D. C. Shears. <br> <br> <br> Schultz, Print. <br>