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Thanksgiving menu, November 29, 1883, Palace Hotel

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Date

1883-11-29

Description

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

Digital ID

men000687
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    Time Period

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    Material Type

    Archival Collection

    Digital Project

    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

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    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.

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    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>