Search the Special Collections and Archives Portal

Thanksgiving menu, 1884, Briggs House

Download men001196.tif (image/tiff; 33.89 MB)

Information

Date
1884-11
Description
Restaurant: Briggs House Location: Chicago, Illinois, United States
Digital ID
men001196
Permalink
http://n2t.net/ark:/62930/d1wp9tp80
Details
Contributor
Contributor: Upman, Frank (proprietor)
Subject
Cooking, American
Time Period
1880s (1880 - 1889)
Place
City of Chicago
Resource Type
Text
Material Type
menus
Source
Thanksgiving menu, Briggs House, 1884 November
Archival Collection
Bohn-Bettoni Menu Collection
Digital Project
Menus: The Art of Dining
Citation

men001196. 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/d1wp9tp80

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 1/4 x 6 3/4 inches
252 bytes
Language

English

Publisher
University of Nevada, Las Vegas. Libraries
Format
image/tiff

THANKSGIVING 1884. <br> MENU <br> OYSTERS <br> Green Turtle Soup <br> Baked Red Snapper, with herbs <br> New England Broiled Dinner <br> Leg of Mutton with Capers <br> Young Turkey, cranberry sauce <br> Young Pie, apple sauce <br> Sirloin of Beef, Yorkshire pudding <br> Baked Chicken Pie, New England style <br> Lamb Chops, a la Pompadour <br> Venison Steaks, Burgundy sauce <br> Charlotte of Apricots, brandy sauce <br> Mashed Potatoes <br> Green Peas <br> Stewed Tomatoes <br> Broiled Potatoes <br> Baked Sweet Potatoes <br> Asparagus on Toast <br> Roast Quail, with kelly <br> Boned Turkey <br> Aspic of Oysters <br> Tongue <br> Ham <br> Chicken Salad <br> Celery Salad <br> Steamed Plum Pudding, brandy sauce <br> Cranberry Pie <br> Pumpkin Pie <br> Boston Cream Puffs <br> French Kisses <br> Lady Cake <br> Port Wine Jelly <br> Charlotte Russe <br> Vanilla Ice Cream <br> Oranges <br> Apple <br> Grapes <br> Mixed Nuts <br> Raisins <br> Cheese <br> COFFEE <br> <br> <br> BRIGGS HOUSE, Chicago, III. <br> FRANK UPMAN, PROPRIETOR <br>