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Monongahela House, menu, Sunday, April 27, 1884

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Information

Date

1884-04-27

Description

Restaurant: Monongahela House Location: Pittsburgh, Ohio, United States

Digital ID

men000969

Permalink

http://n2t.net/ark:/62930/d1zp3wg9z
Details

Contributor

Contributor: Griscom, George S. (proprietor)

Subject

Cooking, French

Time Period

1880s (1880 - 1889)

Resource Type

Text

Material Type

menus

Source

Monongahela House, menu, 1884 April 27

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men000969. 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/d1zp3wg9z

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 5/8 x 5 5/8 inches
267 bytes

Language

English

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

Men000969 <br> <br> <br> Monongahela House, <br> Geo. G. Griscom. <br> <br> <br> MENU. <br> <br> <br> Blue Points <br> <br> <br> Terrapin <br> Chicken Panda <br> <br> <br> Boiled Kennebec Salmon, Shrimp Sauce <br> Baked Rock, Wine Sauce <br> Potatoes, a la Hollandaise <br> <br> <br> COLD MEATS. <br> Beef <br> Ham <br> Tongue <br> Corned Beef <br> Turkey <br> <br> <br> Boiled Chicken, Oyster Sauce <br> Boiled Leg Mutton, Caper Sauce <br> Boiled Smoked Tongue and ham <br> Roast Ribs of Beef, Brown Sauce <br> Roast Domestic Duck, with Baked Apples <br> Roast Loin of Veal, Stuffed <br> <br> <br> Roast Spring Lamb, Mint Sauce or Jelly <br> <br> <br> Mashed Potatoes <br> Bermuda Potatoes, in Cream <br> Green Peas Rice <br> New String Beans <br> Asparagus <br> Tomatoes <br> Bermuda Onions <br> Hot Slaw <br> Sweet Potatoes <br> <br> <br> Snipe, on Toast, Lettuce Dressing <br> Sweet Breads, Pique, aux Petits Pois <br> Crabs, in Crumbs, with Cream Dressing <br> Frogs, BReaded and Fried, a la Bechamel <br> <br> <br> Lobster Salad <br> Chicken Salad <br> Cucumbers <br> Sliced Tomatoes <br> Radishes <br> Lettuce <br> Olives <br> Chili Sauce <br> Chow Chow <br> <br> <br> White Mountain Pudding <br> Apple Pie <br> Strawberry Meringue Pie <br> Cream Chocolate Pie <br> <br> <br> Champagne Punch <br> <br> <br> Pistachio Ice Cream <br> Macaroons <br> Fruit Cake <br> French Kisses <br> Snow Cake <br> Apricot Cheese, a la Chautilly <br> Wine Jelly <br> Charlotte, a la Marasquin <br> <br> <br> Claret <br> Cider <br> <br> <br> Strawberries <br> <br> <br> Apples <br> Nuts <br> Raisins <br> Dates <br> Bananas <br> Oranges <br> Confections <br> Preserved Ginger <br> <br> <br> Roquefort, Pine Apple and N.Y.S. Cheese <br> <br> <br> Welsh Rare-bit <br> <br> <br> Coffee. <br> <br> <br> PITTSBURGH, SUNDAY, APRIL 27, 1884. <br>