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The Phoenix menu, Sunday, October 12, 1884

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Date

1884-10-12

Description

Restaurant: Phoenix Hotel (Bloomington, Ill.) Location: Bloomington, Illinois, United States

Digital ID

men001304
    Details

    Contributor

    Time Period

    Resource Type

    Material Type

    Archival Collection

    Digital Project

    Citation

    men001304. 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/d16h4d68x

    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

    Digital Provenance

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

    Extent

    7 x 4 3/4 inches
    252 bytes

    Language

    English

    Publisher

    University of Nevada, Las Vegas. Libraries

    Format

    image/tiff

    MENU <br> The Phoenix <br> SUNDAY, OCTOBER 12, 1884. <br> SOUP. <br> Puree of Tomato <br> Escalloped Pickerel, Sauce Mayonnaise <br> Spanish Olives <br> Sliced Tomatoes <br> Celery <br> Dupee’s Sugar Cured Ham <br> Boiled Corn Beef <br> Leg of Mutton, Caper Sauce <br> Roast Turkey, Cranberry Sauce <br> Loin of Veal, with Dressing <br> Spring Lamb, with Jelly <br> Loin of Beef, Yorkshire Pudding <br> Short Ribs of Roast Beef, with Browned Potatoes <br> Cold Boiled Ham <br> Tongue <br> Mutton <br> Apricot of Apple, a la Shantilla <br> Escalloped Oysters, Maitre d’Hotel <br> Italian Macaroni Baked, with Cheese <br> Deviled Ham, French Mustard <br> Mashed Potatoes <br> Stewed Tomatoes <br> New Potatoes, Boiled <br> Sweet Potatoes <br> Squash <br> Beets <br> Egg Plant, Fried in Batter <br> Troy Pudding, Brandy Sauce <br> Lemon Pie <br> Vanilla Ice Cream <br> Apple Pie <br> Ase Moss Blanc Mange, with Sweet Cream <br> Mountain Cake <br> Chocolate Cake <br> Cocoanut Cake <br> Assorted Nuts <br> Cheese <br> Coffee <br> Tea <br> Milk <br> Apples <br> Grapes <br> Bananas <br> W. H. MURTAGH, Prop. Bloomington, Ill. <br> Murtagh <br>