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Brunswick, menu, November 30, 1882

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Information

Date

1882-11-30

Description

Restaurant: The Brunswick Location: Indianapolis, Indiana, United States

Digital ID

men000880

Permalink

http://n2t.net/ark:/62930/d1g44j688
Details

Contributor

Contributor: Swart Brothers (proprietors)

Subject

Menus
Menu design
Restaurant management--Prices
Dinners and dining
Restaurants
Cooking
Food service
Food habits
Manners and customs
Bamboo
Men
Pottery
Kimonos
Clothing and dress
Cooking, European

Time Period

1880s (1880 - 1889)

Resource Type

Text

Material Type

menus

Source

Brunswick, menu, 1882 November 30

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men000880. 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/d1g44j688

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 1/4 x 4 inches
271 bytes

Language

English

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

Menu <br> <br> <br> Blue Points. <br> <br> <br> Soup. <br> Consomme of Chicken <br> Green Turtle <br> <br> <br> Fish. <br> Fried Porgies, Tarter Sauce <br> Potatoes Parisienne <br> Fillet of Trout <br> Celery <br> <br> <br> Removes. <br> Boiled Capon, with Celery Sauce <br> Roast Turkey, with Cranberry Sauce <br> Roast Sirloin of Beef <br> Roast Goose with Apple Sauce <br> <br> <br> Game. <br> Roast Mallard Duck <br> Roast Venison <br> Roast Loin of Bear <br> Roast Prairie Chicken <br> Broiled Quail <br> <br> <br> Cold Dishes. <br> Boned Turkey <br> Boned Chicken <br> <br> <br> Entrees. <br> Fricasseed Chicken <br> <br> <br> Escaloped Oysters <br> Cream Puffs with Maple Syrup <br> Crustades of Goose Liver <br> <br> <br> Vegetables. <br> Mashed and Steamed Potatoes <br> Green Peas <br> Spinach <br> Tomatoes <br> Succotash <br> Sweet Potatoes <br> <br> <br> Dessert. <br> Fruit Pudding, Brandy Sauce <br> Mince Pie <br> Orange Pie <br> Lemon Meringue Pie <br> Angel Food <br> Charlotte Russe <br> Almond Macaroons <br> Cocoanut Steeples <br> Assorted Fancy Cake <br> Vanilla Ice Cream <br> Oranges <br> Grapes <br> Apples <br> Raisins <br> Wine Jelly <br> Assorted Nuts <br> <br> <br> The Brunswick <br> <br> <br> Swart Bros., <br> <br> <br> Indianapolis, Nov. 30, 1882. <br>