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The Phoenix menu, Sunday, October 12, 1884

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Information

Date

1884-10-12

Description

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

Digital ID

men001304

Permalink

http://n2t.net/ark:/62930/d16h4d68x
Details

Contributor

Contributor: Pantagraph printing Company
Contributor: Murtagh, W. H. (proprietor)

Subject

Menus
Menu design
Restaurant management--Prices
Dinners and dining
Restaurants
Cooking
Food service
Food habits
Manners and customs
Monochrome drawing
Cooking, European

Time Period

1880s (1880 - 1889)

Resource Type

Text

Material Type

menus

Source

The Phoenix, menu, 1884 October 12

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

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

Copyright Not Evaluated

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>