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

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Date

1883-11-29

Description

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

Digital ID

men000835
    Details

    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

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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.

    Standardized Rights Statement

    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>