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Hotel Terminus, menu, pages 32-33

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men001142_Hotel Terminus, menu, pages 32-33
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    University of Nevada, Las Vegas. Libraries

    men001142_Hotel Terminus, menu, pages 32-33 <br> <br> <br> DESSERTS <br> Pear, Saint-Germain <br> - crassanne <br> - beurre <br> - bon chretien <br> Rennet apple <br> Calville apple <br> Api apple <br> Peach <br> Nectarine <br> Apricots <br> Plums Reine-Claude <br> - Monsieur <br> Strawberries <br> Pine Apples strawberries <br> Raspberries <br> Currants <br> Cherries <br> Grapes <br> Fresh almonds <br> Fresh walnuts <br> Oranges <br> Manarines <br> Pomegranates <br> Pine-apple whole <br> - in compote <br> Jellies and preserves from Bar <br> Preserves of all kinds <br> Compotes of plums <br> - oranges <br> - pears <br> - apples <br> - peaches <br> - plums Reine-Claude <br> - apricots <br> - cherries <br> - mirabelles <br> Apples marmalade <br> Pears <br> Dried fruits <br> Biscuits <br> <br> <br> DESSERTS <br> Poire Saint-Germain <br> - crassanne <br> - beurre <br> - bon-chretien <br> Pomme de reinette <br> -calville <br> - d’api <br> Peche <br> BRugnon <br> Abricot <br> Prune de Reine-Claude <br> - de Monsieur <br> Fraises <br> Fraises ananas <br> Framboises <br> Groseilles <br> Ceries <br> Raisins <br> Amandes vertes <br> Noix fraiches <br> Oranges <br> Manafrines <br> Grenade <br> Ananas entier <br> - en compote <br> Gelée et confitures de bar <br> Contitures de toutes sortes <br> Pomote de pruneaux <br> - d’oragnes <br> - de poires <br> - de pommes <br> - d epeches <br> - de prunes Reine-Claude <br> - d’abricots <br> - de cerises <br> - de mirabelles <br> Marmelade de pommes <br> - de poires. <br> Mendiants <br> Biscuits a la cuiller <br>