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Thanksgiving dinner menu, 1883, at Hotel Richardson

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Date

1905-02-25

Description

Note: Color illustration Restaurant: Hotel Richardson Location: Dover, Delaware, United States

Digital ID

men000759
    Details

    Subject

    Time Period

    Resource Type

    Material Type

    Archival Collection

    Digital Project

    Citation

    men000759. 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/d1q815843

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    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

    Digital Provenance

    Digitized materials: physical originals can be viewed in Special Collections and Archives reading room

    Extent

    5 5/8 x 4 3/8 inches
    274 bytes

    Language

    English

    Publisher

    University of Nevada, Las Vegas. Libraries

    Format

    image/tiff

    Hotel Richardson, <br> <br> <br> Dover, Del. <br> <br> <br> Thanksgiving Dinner. <br> <br> <br> 1883. <br> <br> <br> Oysters on Half Shell. <br> <br> <br> Chicken Soup, with Rice. <br> <br> <br> Boiled Salmon Trout, Egg Sauce. <br> Potatoes Hollandaise. <br> <br> <br> Boiled Leg of Mutton, Caper Sauce. <br> Boiled Sugar-Cured Ham. <br> <br> <br> Roast Ribs of Beef. <br> Roast Turkey, Cranberry Sauce. <br> <br> <br> Mayonnaise of Chicken. Celery. <br> <br> <br> Breast of Chicken Fried, Cream Sauce. <br> Rice Croquettes, Wine Sauce. <br> <br> <br> Escalloped Oysters. <br> <br> <br> Roast Wild Duck, with Jelly. <br> Roast Quail Stuffed with Oysters. <br> <br> <br> Mashed Potatoes. Baked Sweet Potatoes. <br> Rice. Tomatoes. <br> French Peas. Sweet Corn. <br> <br> <br> Apple Pie. Cranberry Pie. <br> Plum Pudding, Brandy Sauce. <br> Calf’s-foot Jelly. Assorted Cakes. <br> Fruits. Nuts. Cheese. <br> <br> <br> Coffee. Sweet Cider. <br>