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Christmas menu, December 25, 1883, Lindell Hotel

Download men000670.tif (image/tiff; 29.15 MB)

Information

Date

1883-12-25

Description

Note: Illustration engraved by John A. Lowell & Co., Boston Restaurant: Lindell Hotel Location: United States

Digital ID

men000670

Permalink

http://n2t.net/ark:/62930/d16q1t027
Details

Contributor

Contributor: John A. Lowell & Co.

Subject

Cooking, French

Time Period

1880s (1880 - 1889)

Resource Type

Text

Material Type

menus

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men000670. 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/d16q1t027

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 1/4 inches
253 bytes

Language

English

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

Merry Christmas <br> <br> <br> Menu <br> <br> <br> Raw Oysters. <br> <br> <br> Green Sea Turtle. <br> <br> <br> Temballes of Sweetbreads a la Parisienne. <br> Celery. Water Cress. Olives. <br> <br> <br> Boiled Kennebec Salmon a la Cardinal. <br> Potato Croquettes. <br> <br> <br> Boiled Capon Oyster Sauce. <br> Fricandeau of Veal au Petit Poi. <br> <br> <br> Ribs of Premium Beef Demi Glace. <br> Saddle of SouthdownMutton au Jus. <br> Turkey with Dressing, Cranberry Sauce. <br> <br> <br> Fillet of Beef larded au Truffles. <br> Diamond Back Terrapin Mutton au Jus. <br> Pineapple Fritters glace au Rum. <br> <br> <br> Punch a la Romaine. <br> <br> <br> Roast Pheasant English Bread Sauce. <br> Saddle of Rocky Mountain Bear with Currant Jelly. <br> Opossum stuffed with Sweet Potatoes. <br> <br> <br> Boiled and Mashed Potatoes. <br> Green Corn. <br> Baked Sweet Potatoes. <br> Oyster Plant. <br> French Peas. <br> String Beans. <br> <br> <br> Shrimp Salad. <br> Smoked Tongue. <br> Boned Turkey with Jelly. <br> <br> <br> English Plum Pudding, Jamaica Rum Sauce. <br> Mince Pie. <br> Lemon Custard Pie. <br> Peach Pie. <br> Swiss Macaroons. <br> Angel Cake. <br> Tartlettes au Confiture. <br> Charlotte Russe. <br> Champagne Jelly. <br> Fancy Confectionery. <br> <br> <br> Dates. <br> Figs. <br> Neapolitan Ice Cream. <br> Raisins. <br> Fruits. <br> Nuts Assorted. Roquefort Cheese. <br> Coffee. <br> <br> <br> Lindell Hotel, Dec. 25th, 1883 <br>