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Thanksgiving menu, 1884, Briggs House

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Information

Date

1884-11

Description

Restaurant: Briggs House Location: Chicago, Illinois, United States

Digital ID

men001196

Permalink

http://n2t.net/ark:/62930/d1wp9tp80
Details

Contributor

Contributor: Upman, Frank (proprietor)

Subject

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

Time Period

1880s (1880 - 1889)

Resource Type

Text

Material Type

menus

Source

Thanksgiving menu, Briggs House, 1884 November

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men001196. 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/d1wp9tp80

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 1/4 x 6 3/4 inches
252 bytes

Language

English

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

THANKSGIVING 1884. <br> MENU <br> OYSTERS <br> Green Turtle Soup <br> Baked Red Snapper, with herbs <br> New England Broiled Dinner <br> Leg of Mutton with Capers <br> Young Turkey, cranberry sauce <br> Young Pie, apple sauce <br> Sirloin of Beef, Yorkshire pudding <br> Baked Chicken Pie, New England style <br> Lamb Chops, a la Pompadour <br> Venison Steaks, Burgundy sauce <br> Charlotte of Apricots, brandy sauce <br> Mashed Potatoes <br> Green Peas <br> Stewed Tomatoes <br> Broiled Potatoes <br> Baked Sweet Potatoes <br> Asparagus on Toast <br> Roast Quail, with kelly <br> Boned Turkey <br> Aspic of Oysters <br> Tongue <br> Ham <br> Chicken Salad <br> Celery Salad <br> Steamed Plum Pudding, brandy sauce <br> Cranberry Pie <br> Pumpkin Pie <br> Boston Cream Puffs <br> French Kisses <br> Lady Cake <br> Port Wine Jelly <br> Charlotte Russe <br> Vanilla Ice Cream <br> Oranges <br> Apple <br> Grapes <br> Mixed Nuts <br> Raisins <br> Cheese <br> COFFEE <br> <br> <br> BRIGGS HOUSE, Chicago, III. <br> FRANK UPMAN, PROPRIETOR <br>