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Bates House dinner menu, Thursday, May 1, 1884

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Information

Date

1884-05-01

Description

Restaurant: The Bates House Location: Indianapolis, Indiana, United States

Digital ID

men000968

Permalink

http://n2t.net/ark:/62930/d13f4m46x
Details

Contributor

Contributor: Wm. B. Burford (Firm)
Contributor: Reibold, Louis (proprietor)

Subject

Cooking, American

Time Period

1880s (1880 - 1889)

Place

Indianapolis

Resource Type

Text

Material Type

menus

Source

Bates House, dinner menu, 1884 May 01

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men000968. 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/d13f4m46x

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 1/2 x 6 1/4 inches
260 bytes

Language

English

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

Men000968 <br> <br> <br> Wm. B. BURFORD. LITH. INDIANAPOLIS. <br> <br> <br> THE BATES HOUSE. <br> Indianapolis. <br> LOUIS REIBOLD. PROPRIETOR. <br> <br> <br> DINNER. <br> THURSDAY, MAY 1, 1884. <br> <br> <br> Consomme <br> Terrapin <br> <br> <br> California Salmon, Sauce Tartar <br> Lettuce <br> Olives <br> Cucumbers <br> Radishes <br> Young Onions <br> Boiled Chicken, Egg Sauce <br> Ham, Champagne Sauce <br> <br> <br> Spring Lamb, Mint Sauce <br> Roast Sirloin of Beef <br> Turkey, with Dressing <br> <br> <br> Cold Tongue <br> Cold Roast Beef <br> Veal <br> Corned Beef <br> Shrimp Salad <br> Cold Slaw <br> Potato Salad <br> Apple Jelly <br> Currant Jelly <br> <br> <br> Sweet Breads, Garnished with Mushrooms <br> Chicken GIblets, Braise, Claret Wine Sauce <br> Compote of Peaches, Glace au Cognac <br> <br> <br> BUTTERMILK <br> <br> <br> Mashed and Boiled Potatoes <br> Beets, Butter Dressing <br> Green Peas <br> Asparagus on Toast <br> Sqush <br> Lima Beans <br> <br> <br> Sliced Apple Pie <br> Lemon Meraingue Pie <br> Rice Pudding <br> Pound Pudding, Brandy Sauce <br> Lady Cake <br> Cocoanut Slices <br> Chocolate Eclaires <br> Fancy Kisses <br> Assorted Cake <br> Strawberries and Cream <br> Vanilla Ice Cream <br> <br> <br> Raisins <br> Mixed Nuts <br> Oranges <br> Bananas <br> Apples <br> Edam and American Cheese <br> Crackers <br> <br> <br> COFFEE <br> <br> <br> An extra charge will be made for dishes ordered not on bill of fare. <br>