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Thanksgiving dinner menu, November 29, 1883, The Millard

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Information

Date

1883-11-29

Description

Restaurant: The Millard Location: Omaha, Nebraska, United States

Digital ID

men000798

Permalink

http://n2t.net/ark:/62930/d1st7fd15
Details

Subject

Cooking, European

Time Period

1880s (1880 - 1889)

Resource Type

Text

Material Type

menus

Source

Thanksgiving dinner menu, The Millard, 1883 November 29

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men000798. 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/d1st7fd15

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 1/2 x 4 3/8 inches
266 bytes

Language

English

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

Thanksgiving Dinner. <br> <br> <br> Raw Oysters <br> <br> <br> Hunters’ Soup <br> <br> <br> Speckled Trout <br> White Fish, Celery Sauce <br> Hollandaise Potatoes <br> <br> <br> Celery <br> New Lettuce <br> <br> <br> Boiled Turkey, Oyster Sauce <br> Young Capons, Cream Sauce <br> <br> <br> Prairie Chicken Saute, Burgundy Sauce <br> <br> <br> Roast Turkey, Cranberry Sauce <br> Roast Saddle of Antelope, Brown Sauce <br> Roast Beef <br> Roast Mallard Duck <br> <br> <br> Sweet Cider <br> <br> <br> Young Chicken Fricassee, Millard Hotel Style, <br> Leg of Venison, larded with Apple Jelly <br> Quail Salmi, with Olives <br> <br> <br> Maraschino Punch. <br> <br> <br> Cold Boned Turkey <br> Ham <br> <br> <br> Olives <br> Pickled Beets <br> Horseradish <br> <br> <br> Mashed and Baked Potatoes <br> French Peas <br> Fried Parsnips <br> String Beans <br> Sweet Potatoes <br> <br> <br> Chicken Salad <br> <br> <br> Thanksgiving Plum Pudding Steamed, Hard and Brandy Sauce <br> Mince Pie <br> Pumpkin Pie <br> Kisses <br> Assorted Fancy Cakes <br> Vanilla Ice CReam <br> Malaga Grapes <br> Apples <br> Jamaca Oranges <br> Assorted Nuts <br> Catawba Grapes <br> Layer Raisins <br> Coffee <br> <br> <br> The Millard. <br> <br> <br> Omaha, November 29, 1883. <br>