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Dunlap House menu, Monday, February 12, 1883

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Information

Date

1883-02-12

Description

Restaurant: Dunlap House Location: Jacksonville, Illinois, United States

Digital ID

men000917

Permalink

http://n2t.net/ark:/62930/d1pg1j491
Details

Contributor

Contributor: Geo. D. Barnard & Co.
Contributor: Smith, Alexander (proprietor)

Subject

Cooking, European

Time Period

1880s (1880 - 1889)

Resource Type

Text

Material Type

menus

Source

Dunlap House, menu, 1883 February 12

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men000917. 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/d1pg1j491

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

8 3/4 x 5 1/2 inches
262 bytes

Language

English

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

Men000917 <br> <br> <br> DUNLAP HOUSE <br> ALEX SMITH. <br> PROPRIETOR. <br> JACKSONVILLE ILL. <br> <br> <br> DINNER BILL. <br> Brunoise <br> <br> <br> Baked Mackinaw Trout, Tomatoes Sauce <br> <br> <br> Chicken with Dressing <br> Pork Apple Sauce <br> Sirloin of Beef <br> Loin of Mutton, Currant Jelly <br> Short Ribs of Beef, brown Potatoes <br> Domestic Goose <br> <br> <br> Leg of Mutton,Caper Sauce <br> Corn Beef and Cabbage <br> Tongue, Tomato Sauce <br> <br> <br> Pinions and Giblets of Fowles au’ Crouton <br> Braized Beef a la Creole <br> Potted Squirrel, English Fashion <br> Baked Oyster Pie Eastern Style <br> Fruit Marmalade, Wine Sauce <br> Pork and Beans <br> <br> <br> Stewed Tomatoes <br> Mashed Potatoes <br> Boiled Potatoes <br> Sweet Corn <br> Wax Beans <br> Green Peas <br> Boiled Cabbage <br> Turnips <br> <br> <br> Peach Rolly Polly, Brandy Sauce <br> Mince Pie <br> Apple Pie <br> Pumpkin Pie <br> <br> <br> Pineapple with Delicate Cake <br> Blanc Mange <br> Whisky Jelly <br> Jelly Tarts <br> Sliced Oranges <br> Vanilla Ice Cream <br> ASSORTED CAKE <br> <br> <br> Apples <br> <br> <br> Monday February 12, 1883. <br>