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Christmas menu, The Sherman

Download men000829.tif (image/tiff; 21.33 MB)

Information

Date

1870 to 1933

Description

Note: No date on menu Restaurant: The Sherman Location: Corner of 4th and Sibley, St. Paul, United States

Digital ID

men000829

Permalink

http://n2t.net/ark:/62930/d1xg9ft32
Details

Contributor

Contributor: Ferriss, B. F. (Benjamin F.) (proprietor)

Subject

Cooking, American

Time Period

1870s (1870 - 1879)
1880s (1880 - 1889)
1890s (1890 - 1899)
1900s (1900 - 1909)
1910s (1910 - 1919)
1920s (1920 - 1929)
1930s (1930 - 1939)

Resource Type

Text

Material Type

menus

Source

Christmas menu, The Sherman, approximately 1880 to 1920

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men000829. 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/d1xg9ft32

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

5 1/8 x 4 1/8 inches
266 bytes

Language

English

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

Merry Christmas <br> <br> <br> The Sherman <br> <br> <br> B. F. Ferriss, Prop’r. <br> <br> <br> Raw Oysters. <br> <br> <br> Soup. <br> Puree of Tomatoes. <br> <br> <br> Fish. <br> Baked Lake Superior Whitefish. A la Maitre de Hotel. <br> <br> <br> Boiled. <br> Capon and Pork, Egg Sauce. Leg of Mutton, Caper Sauce. <br> Beef Tongue, Tomato Sauce. Corn Beef and Cabbage. <br> <br> <br> Roast. <br> Domestic Duck, with Apple Sauce. Ham, Champagne Sauce. <br> Loin of Pork, Apple Sauce. Loin of Mutton. Loin of Beef. <br> <br> <br> Game. <br> Pheasants, with Currant Jelly. Saddle of Venison, with Cranberry Sauce. <br> <br> <br> Entrees. <br> Queen Fitters, Wine Sauce. Small Oyster Patties, a la Parisian. <br> Fat Goose Livers, Breaded and Fried, Sauce Champignon. <br> Fillets of Beef, Pique, a la Neapolitan. Arcade of Chicken, LArded. <br> <br> <br> Roman Punch. <br> <br> <br> Cold Meats. <br> Roast Beef. Ham. Pressed Corn Beef, Spiced. Head Cheese. <br> <br> <br> Mayonnaise. <br> Lobster. Chicken Salad. Celery. <br> <br> <br> Vegetables. <br> Green Peas. Cabbage. Stewed Corn. Squash. Stewed Parsnips. <br> Mashed and Boiled Potatoes. Sauerkraut. <br> <br> <br> Pastry. <br> Boiled Lemon Pudding, French Custard Sauce. <br> Orange Merangue Pie. Pineapple Pie. <br> Chocolate Eclairs. Assorted Cake. Wine Cake. <br> <br> <br> Dessert. <br> Apples. Confectionery. Nuts. Florida Oranges. Catawba Jelly. <br> Snow Float. Curacoa. Jelly. Bavarian Cream. Tutti Frutti. <br> Tea. Cheese. Coffee. <br>