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Thanksgiving dinner menu, Windsor Hotel, 1908

Download men001511.tif (image/tiff; 62.45 MB)

Information

Date

1905-03-22

Description

Restaurant: Windsor Hotel (Jacksonville, Fla.) Location: Jacksonville, Florida, United States

Digital ID

men001511

Permalink

http://n2t.net/ark:/62930/d1v40kg3r
Details

Contributor

Contributor: Wilson, Thomas (proprietor)
Contributor: Whitten, D.D. (manager)

Subject

Cooking, American

Time Period

1900s (1900 - 1909)

Resource Type

Text

Material Type

menus

Source

Thanksgiving dinner menu, Windsor Hotel, 1908

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men001511. 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/d1v40kg3r

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

9 3/8 x 6 1/2 inches
255 bytes

Language

English

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

Thanksgiving Dinner, 1908 <br> <br> <br> WINDSOR HOTEL <br> JACKSONVILLE, FLA. <br> <br> <br> THOMAS M. WILSON <br> PROP. <br> <br> <br> D.D. WHITTEN <br> MGR. <br> <br> <br> Canape, a la Russe <br> <br> <br> Blue Points <br> Little Neck Clams <br> <br> <br> Puree of Game, aux Quenelles <br> Consomme Sevigne <br> Bisque of Lobster, a l’Americaine <br> <br> <br> Petit Croustard, Mogador <br> Olives <br> Celery <br> Radishes <br> Sweet Pickles <br> <br> <br> Kenebee Salmon, Mouseline <br> Salade de Concombres <br> Fried Scallops, Turtare <br> Pommes Hollandaise <br> <br> <br> Filet of Beef, a la Greeque <br> Stuffed Green Peppers <br> Virginia ham, aux Epinard <br> French Peas <br> <br> <br> Guinea Hen Braise, Bigarde <br> Sweetbreads a la Casserole, Bourgeoise <br> Civet of Rabbit, Chasseure <br> Beignet of Peaches, au Cognac <br> <br> <br> Prime Ribs of Beef, au Jus <br> Suckling Pig, Apple Sauce <br> Stuffed Young Turkey, Cranberry Sauce <br> <br> <br> Mashed Potatoes <br> Boiled Potatoes <br> Candied Sweet Potatoes <br> Fried Egg Plant <br> Asparagus Hollandaise <br> Fresh String Beans <br> Buttered New Beets <br> <br> <br> ROMAN PUNCH <br> <br> <br> Roast Teal Duck, Guava Jelly <br> Salade Panache <br> Fried Hominy <br> <br> <br> English Plum Pudding, Hard and Brandy Sauce <br> Pumpkin Pie <br> Mince Pie <br> Sherry Wine Jelly <br> Vanilla Ice Cream <br> Assorted Fancy <br> <br> <br> Mixed Fruit <br> Nuts and Raisins <br> Cheese -- Swis, Edam, American <br> Saltines <br> Coffee <br>