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Monongahela House, menu, Sunday, May 25th, 1884

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Information

Date

1884-05-25

Description

Restaurant: Monongahela House Location: Pittsburgh, Pennsylvania, United States

Digital ID

men000620

Permalink

http://n2t.net/ark:/62930/d1j960s3z
Details

Contributor

Contributor: Griscom, George S. (proprietor)

Subject

Cooking, French

Time Period

1880s (1880 - 1889)

Resource Type

Text

Material Type

menus

Source

Monongahela House, menu, 1884 May 25

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men000620. 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/d1j960s3z

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 1/2 inches
258 bytes

Language

English

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

Monongahela House, <br> Geo. S. Griscom. <br> <br> <br> Menu. <br> <br> <br> Little Neck Clams <br> <br> <br> Turtle <br> Puree of Chicken, a la Princesse <br> <br> <br> Boiled Sheep’s-head, Shrimp Sauce. <br> Baked Striped Bass, Port Wine Sauce <br> Potatoes, a la Hollandaise <br> <br> <br> Cold Meats <br> Beef <br> Ham <br> Tongue <br> Corned Beef <br> Lamb <br> <br> <br> Boiled Chick, Parsley Sauce <br> Boiled Leg Mutton,Caper Sauce <br> Boiled Smoked Tongue <br> Roast Domestic Duck, with Baked Apples <br> Roast Ribs of Beef, Brown SAuce <br> Roast Spring Lamb, Mint Sauce or Jelly <br> Roast Ham, Champagne Sauce <br> <br> <br> Mashed Potatoes <br> New Potatoes, in Cream <br> Asparagus <br> Cauliflower <br> Green Peas <br> Tomatoes <br> Rice <br> Spinach <br> Hot Slau <br> <br> <br> Spring Chicken, on Toast, Lettuce Dressing <br> Soft Shell Cab, Lemon Sauce <br> Rock Snipe, a la Financiere <br> Terrapin Stew, a la Madeira <br> Frog’s Legs. Fried, Cream Sauce <br> <br> <br> Chicken Mayonaise <br> Shrimp Salad <br> Cucumbers <br> Lettuce <br> Olives <br> Radishes <br> Cole Slau <br> Tomatoes <br> Chow Chow <br> <br> <br> Corn Starch Pudding <br> Apple Pie <br> Strawberry Pie <br> Apricot Pie <br> <br> <br> Champagne Sherbet <br> <br> <br> Tutti Frutti Ice Cream <br> Fruit Cake <br> French Kisses <br> Bride Cake <br> Macaroons <br> <br> <br> Celestina Strawberry Cream <br> Pine Apple Cheese, a la Chaitilly <br> Rum Jelly <br> <br> <br> Claret <br> Cider <br> Buttermilk <br> <br> <br> Strawberries <br> <br> <br> Apples <br> Nuts <br> Raisins <br> Oranges <br> Bananas <br> Dates <br> Preserved Ginger <br> Confections <br> <br> <br> Roquefort, Muenster and N.Y.S. Cheese <br> <br> <br> Welsh Rare-bit <br> <br> <br> Coffee. <br> <br> <br> Pittsburgh, Sunday, MAy 25, 1884. <br>