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Galt House menu, Saturday, December 2, 1882

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Information

Date

1882-12-02

Description

Restaurant: Galt House (Louisville, Ky.) Location: Louisville, Kentucky, United States

Digital ID

men000912

Permalink

http://n2t.net/ark:/62930/d1b85410q
Details

Subject

Cooking, American

Time Period

1880s (1880 - 1889)

Resource Type

Text

Material Type

menus

Source

Galt House, menu, 1882 December 02

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men000912. 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/d1b85410q

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 3/8 x 6 1/4 inches
259 bytes

Language

English

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

Men000912 <br> <br> <br> GALT HOUSE <br> <br> <br> DINNER. <br> Louisville, Ky., Saturday, December 2nd, 1882. <br> <br> <br> BLUE POINTS. <br> <br> <br> SOUP. <br> Ox Tail. <br> Macaroni. <br> <br> <br> FISH. <br> Baked Salmon Trout, Lobster Sauce. <br> Celery, <br> Pommes Parisienne, <br> Olives. <br> <br> <br> BOILED. <br> Chicken, Egg Sauce, <br> Sauer-kraut and Pork, <br> Ham, Champagne Sauce. <br> <br> <br> ROAST. <br> Turkey, Cranberry Jelly, <br> Sirloin of Beef, with Horseradish, <br> Young Pig, Sage and Onion Dressing. <br> <br> <br> ROMAN PUNCH. <br> <br> <br> COLD DISHES. <br> Cold Slaw, <br> Mayonnaise of Shrimp, <br> Spiced Beef, <br> Potato Salad, <br> Boiled Ham, <br> Roast Beef. <br> <br> <br> ENTREES. <br> Fricassee of Chicken, Boston Style, <br> Saute of Turkey Giblets, a la Bordelaise, <br> Baked Pork and Beans, New England Style, <br> Lambs’ Tongues Braized, SAuce Piquant, <br> Pine-apple Fritters, Brandy Sauce. <br> <br> <br> VEGETABLES. <br> <br> <br> Baked Sweet Potatoes, <br> Spinach au Crouton, <br> Oyster Plant, <br> Mashed Potatoes, <br> Stewed Parsnips, Pickled Beets, <br> Boiled Potatoes, <br> Mashed Turnips, <br> Boiled Rice. <br> <br> <br> PASTRY. <br> Tapioca Souffla, Cream Sauce, <br> Apple Pie, <br> Lemon Pie, <br> Lady Cake, <br> Marble Cake. <br> <br> <br> CHEESE. <br> Roquefort, <br> Edam, <br> Fromage de BRie. <br> <br> <br> DESSERT. <br> Italian Whip. <br> Strawberry Ice Cream, <br> Apples, <br> Almonds, <br> Muscatel Raisins, <br> Pecans Nuts. <br> Walnuts, <br> Oranges, <br> Filberts. <br> <br> <br> CAFE. <br>