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Galt House menu, October 1, 1882

Download men000966.tif (image/tiff; 32.66 MB)

Information

Date

1882-10-01

Description

Note: Bird illustration is embossed and colored Restaurant: Galt House (Louisville, Ky.) Location: Louisville, Kentucky, United States

Digital ID

men000966

Permalink

http://n2t.net/ark:/62930/d1bv7bb96
Details

Subject

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

Time Period

1880s (1880 - 1889)

Resource Type

Text

Material Type

menus

Source

Galt House, menu, 1882 October 01

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men000966. 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/d1bv7bb96

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 7/8 x 4 3/4 inches
260 bytes

Language

English

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

Men000966 <br> <br> <br> GALT HOUSE <br> LOUISVILLE, <br> KY <br> <br> <br> MENU. <br> <br> <br> SOUP. <br> Cream of Asparagus, <br> Consomme’, Paysanne. <br> <br> <br> FISH. <br> Filet of Sole, Sauce Tartar. <br> Celery, <br> Pommes Brabant. <br> <br> <br> ENTREES. <br> Tenderloin of Beef Larded, a la Perigord, <br> Lamb Cutlets, with French Peas, <br> Timbale of Macaroni, a la Milanaise. <br> Peaches and Rice, a la Conde’. <br> <br> <br> Apricot Sorbet. <br> <br> <br> ROAST. <br> Young Turkey, Cranberry Sauce, <br> Sirloin of Beef, <br> Loin of Pork, Apple Sauce, <br> Saddle of Mutton. <br> <br> <br> Mayonnaise of Shrimp. <br> <br> <br> VEGETABLES. <br> Boiled and Mashed Potatoes, <br> Sugar Corn, <br> Sweet Potatoes, <br> Fresh Spinach, <br> Stewed Tomatoes, <br> Hubbard Squash, <br> <br> <br> PASTRY AND DESSERT. <br> Pound Pudding, Brandy Sauce, <br> Apple Pie, <br> Cream Pie, <br> Boston Cream Puffs, <br> Strawberry Iced Cake, <br> Angel Food. <br> Egg Kisses, <br> Charlotte Russe, <br> Lemon Ice Cream. <br> <br> <br> Oranges, <br> Bananas, Pears, <br> Apples, <br> Nuts and Raisins. <br> <br> <br> Roquefort Cheese, <br> French Coffee. <br> <br> <br> October 1, 1882. <br>