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Christmas dinner menu, Thursday, December 25, 1884, Sheridan House

Download men001301.tif (image/tiff; 30.46 MB)

Information

Date

1884-12-25

Description

Note: Illustration engraved by John A. Lowell & Co., Boston, U.S.A Restaurant: Sheridan House Location: United States

Digital ID

men001301

Permalink

http://n2t.net/ark:/62930/d1kp7v762
Details

Contributor

Contributor: John A. Lowell & Co.

Subject

Cooking, American

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

men001301. 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/d1kp7v762

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 3/4 x 4 1/2 inches
254 bytes

Language

English

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

A MERRY CHRISTMAS. <br> Eng. byJohn A lowell & C,p, <br> L. Brennan U.S.A <br> <br> <br> SHERIDAN HOUSE. <br> Thursday, Dec. 25, 1884. <br> DINNER <br> Oyster <br> Blue Points on Half Shell <br> Fish. <br> Columbia River Salmon, Oyster Sauce <br> Boiled <br> Turkey, Oyster Sauce <br> Tongue, Tomato Sauce <br> Roast <br> Young Turkey, Cranberry Sauce <br> Tame Gppse, Apple Sauce <br> Spring Chicken, Giblet Gravy <br> Tame Duck, Apple Sauce <br> GAME <br> Mallard Duck, Cranberry Sauce <br> Rib of Mountain Sheep, Currant Jelly <br> Saddle of Venison, Cranberry Sauce <br> Pheasant Larded with Currant Jelly <br> Opossum Baked with Sweet Potatoes <br> Loin of Buffalo, Apple Jelly <br> Entrees <br> Queen Fritters, Sherry Wine Sauce <br> Broiled Quail on Toast <br> Braized Mallard Duck with Spanish Olives <br> Broiled Pheasant on Toast <br> Vegetables <br> Mashed Potatoes <br> Browned Potatoes <br> Asparagus <br> Stewed Tomatoes <br> French Green Peas <br> Sugar Corn <br> RELISHES <br> English Chow Chow <br> Pastry and Dessert <br> Steamed English Plum Pudding, Brandy Sauce <br> Baked Custard Pudding, Hard Sauce <br> Strawberry Pie <br> Blueberry Pie <br> Cranberry Pie <br> Apple Pie <br> Brandy Jelly <br> Orange Jelly <br> Sherry Wine Jelly <br> Oranges <br> Pears <br> Figs <br> Dates <br> Grapes <br> Nuts <br> Raisins <br> Assorted Cake <br> COFFEE <br> TEA <br> CHEESE <br>