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Lagonda House dinner menu, Sunday, October 8, 1882

Download men000967.tif (image/tiff; 35.41 MB)

Information

Date

1882-10-08

Description

Restaurant: Lagonda House Location: Springfield, Ohio, United States

Digital ID

men000967

Permalink

http://n2t.net/ark:/62930/d17659x8p
Details

Contributor

Contributor: Skinner, C. S. (unknown role)

Subject

Cooking, French

Time Period

1880s (1880 - 1889)

Resource Type

Text

Material Type

menus

Source

Lagonda House, dinner menu, 1882 October 08

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men000967. 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/d17659x8p

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

6 3/4 x 5 1/8 inches
264 bytes

Language

English

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

Men000967 <br> <br> <br> LAGONDA HOUSE. <br> C.S. SKINNER, SPRINGFIELD. O. <br> DINNER- Sunday Oct. 8 1882. <br> <br> <br> SOUP <br> Tomato with Rice <br> <br> <br> FISH <br> Baked Black Bass with Parsley Sauce <br> <br> <br> BOILED <br> Chicken, Egg Sauce <br> Beef Tongue, <br> Sugar Cured Ham, <br> Corned Beef and Cabbage <br> <br> <br> ROASTS <br> Ribs of Beef, Brown Potatoes <br> Veal with Dressing <br> Sirloin of Beef <br> <br> <br> COLD DISHES <br> Pressed Corned Beef <br> Ham <br> Beef Tongue <br> <br> <br> ENTREES <br> Rice Fritters with Sugar <br> Chicken Salad Mayonaise Dressing <br> Beef Tenderloin with Mushrooms <br> Chicken Giblets with Rice <br> Fried Pigs Feet, Sauce Vinegerette <br> <br> <br> VEGETABLES <br> Mashed Potatoes <br> Stewed Tomatoes <br> Boiled Potatoes <br> Pickled Beets <br> Green Corn <br> Baked Sweet Potatoes <br> Boiled Cabbage <br> <br> <br> PASTRY, FRUIT AND DESSERT <br> English Plum Pudding, Brandy Sauce <br> Peach Pie <br> Grape Pie <br> Jelly Tarts <br> Raisins <br> Nuts <br> Assorted Cakes <br> Apples <br> Grapes <br> <br> <br> TEA AND COFFEE. <br> Waiters are Supplied with Wine List, Cards and Pencils. <br>