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Arcade Hotel menu, November 30, 1884

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Information

Date

1884-11-30

Description

Restaurant: Arcade Hotel (Springfield, Ohio) Location: Springfield, Ohio, United States

Digital ID

men001323

Permalink

http://n2t.net/ark:/62930/d1rb6wj86
Details

Contributor

Contributor: Limbocker, Arcade Stationer (Springfield, Ohio)
Contributor: Rockfield, H. L. (proprietor)

Subject

Menus
Menu design
Restaurant management--Prices
Dinners and dining
Restaurants
Cooking
Food service
Food habits
Manners and customs
Cooking, European

Time Period

1880s (1880 - 1889)

Resource Type

Text

Material Type

menus

Source

Arcade Hotel, menu, 1884 November 30

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men001323. 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/d1rb6wj86

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
252 bytes

Language

English

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

Menu. <br> NOVEMBER 30, 1884. <br> New York Counts, Raw <br> Consomme, a la Royal <br> Celery <br> Broiled Fillet of Bass, Maitre, Sauce Tartar <br> DAUPHINE POTATOES <br> Boiled Capon, with Salt Pork <br> Boiled Green Tongue, Piquante Sauce <br> Roast Ribs of Beef, Browned Potatoes <br> Roast Baron of Beef <br> Roast Turkey, Cranberry Sauce or Dressing <br> Hoe Cake and Butter Milk <br> Chicken Croquettes, Sauce Supreme <br> Fillet of Beef, Larded, a la Russe <br> Banana Fritters, Catawba Wine Sauce <br> Broiled Quail on Toast <br> Saddle of Venison, Currant Jelly <br> Shrimp Salad, a la Mayonnaise <br> Cold Roast Beef <br> Cold Tongue <br> Cold Boiled Ham <br> Radish <br> Queen Olives <br> Spiced Betts <br> Hot Slaw <br> Sweet Potatoes, Browned <br> Green Peas <br> Mashed Potatoes <br> Hubbard Squash <br> ST. JULIAN CLARET <br> Snow Pudding, with Custard Sauce <br> Home-made Mince Pie <br> Pumpkin Pie <br> Cocoanut Cake <br> Almond Macaroons <br> Hickorynut Cake <br> Imperial Cake <br> Marble Slices <br> Layer Raisin Cake <br> Individual Charlotte Russe <br> Tutti Frutti Ice Cream <br> Raisins <br> Apples <br> Filberts <br> Grapes <br> Pecans <br> Almonds <br> Oranges <br> Bananas <br> Edam and New York Creamery Cheese <br> Java Coffee <br> Tea <br> Sweet Milk <br> ARCADE HOTEL, <br> Springfield, Ohio. <br> H. L. ROCKFIELD. Proprietor. <br> LIMBOCKER, PRINT <br>