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St Nicholas Hotel, menu, pages 2-3

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Download men001280s002_St Nicholas Hotel, menu, pages 2-3.tif (image/tiff; 51.84 MB)

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men001280-002
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    Publisher

    University of Nevada, Las Vegas. Libraries

    THANKSGIVING DINNER <br> St. Nicholas Hotel <br> DECATUR, ILL. <br> 1884. <br> <br> <br> <br> <br> <br> <br> <br> <br> MENU. <br> Blue Point Oysters. <br> Cream Slaw. <br> Mock Turtle Soup. <br> Clery. <br> Baked Trout <br> Olives <br> Sugar-Cured Ham. <br> Buffalo Tongue. <br> Corned Beef <br> Sirloin of Beef, <br> Suckling Pig, with Apple Sauce <br> Turkey, Stuffed with Oysters. <br> Roman Punch. <br> Venison, with Cranberry Sauce. <br> Potted Quail <br> Fox-Tail Squirrel, Larded with Salt Pork. <br> Mashed Potatoes <br> Baked Sweet Potatoes <br> Baked Parsnips <br> Sweet Corn <br> Turnips <br> Mince Pie <br> Pumpkin Pie <br> Chocolate Cream Pie <br> Champagne Jelly <br> English Plum Pudding, Brandy Sauce <br> Lemon Custard. <br> Charlotte Russe. <br> Apples <br> Nuts <br> Figs <br> Raisins <br> Tea <br> Chocolate Coffee <br> Cheese <br> CHARLES LAUX, PROPRIETOR. <br>