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Lindell Hotel, menu, January 28, 1883

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Information

Date

1883-01-28

Description

Restaurant: Lindell Hotel

Digital ID

men000557

Permalink

http://n2t.net/ark:/62930/d1jm23z2j
Details

Subject

Menus
Menu design
Restaurant management--Prices
Dinners and dining
Restaurants
Cooking
Food service
Food habits
Manners and customs
Borders, Ornamental (Decorative arts)
Children
Bottles
Food
Fruit
People
Women
Baskets
Grapes
Grapes
Pulleys
Clothing and dress
Cooking, European

Time Period

1880s (1880 - 1889)

Resource Type

Text

Material Type

menus

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men000557. 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/d1jm23z2j

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 3/8 x 4 1/4 inches
254 bytes

Language

English

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

Menu <br> Green sea turtle consommé à la royale <br> Small timballes of macaroni , a la milanaise <br> Lettuce dressed celery olives <br> Boiled red snapper. Oyster sauce potatoes hollandaise <br> Boiled capon, celery sauce Fricandeau of veal a la bourgeoise <br> Roast ribs of beef , madeira sauce <br> Turkey with dressing, giblet sauce <br> Young pig, stuffed, apple sauce <br> Saddle of english mutton demi glace <br> Squabs , stewed with green peas <br> Pineapple fritters , glace au cognac <br> Sweetbreads, breaded , tomato sauce <br> Sorbet au champagne <br> Roast grouse, game sauce <br> Sugar corn boiled and mashed potatoes boiled onions <br> Baked sweet potatoes stewed oyster plant <br> Lima beans stewed tomatoes <br> Boned turkey , with aspic jelly <br> Potato salad pressed corned beef shrimp salad <br> Cabinet pudding . Jamaica rum sauce <br> Peach pie greengage pie orange creme pie <br> Marble cake, glace pound cake, iced <br> Chocolate macaroons burnt almonds sponge caramels <br> Dates neapolitan ice cream nuts fruits <br> Roquefort cheese raisins malaga grapes <br> Figs coffee <br> Lindell hotel jan 28 1883 <br>