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House of Savoy Royal Family residence, menu, April 30, 1893

Information

Date
1893-04-30
Description
Note: Crown and monograms with the acronym "FERT" appear on cover. The M in the word "Menu" incorporates the eagle of the House of Savoy coat of arms. Includes wine list. The U in the monogram below the crown refers to Umberto I who was king of Italy from 1878 to 1900 Menu insert: Wine lists Restaurant: House of Savoy Royal Family residence Location: Naples, Italy
Digital ID
men000489
    Details
    Alternative Title
    Menu, Naples, 30 avril 1893
    Contributor
    Subject
    Time Period
    Place
    Resource Type
    Material Type
    Digital Project
    Citation

    men000489. 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/d1bc3td25

    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
    Digital Provenance
    Digitized materials: physical originals can be viewed in Special Collections and Archives reading room
    Extent
    4 3/8 x 6 3/8 inches
    414 bytes
    Language

    French

    Format
    image/tiff

    Menu <br> Naples 30 Avril 1893 <br> Huitres <br> Consommé à l’anglaise <br> Filets de soles a la mariniere <br> Longe de veau à la portugaise <br> Poulardes a la perigord <br> chaud -froid de cailles à la gelée <br> Punch a la russe <br> Fonds d’artichauts à l'italienne <br> Pintades roties-salade <br> Abricots a l’andalouse <br> Timbale de genoise a la moderne <br> Dessert <br> Glace:creme au conquin <br> Marcobrunner <br> Castleperina <br> Chateau margaux <br> Grand cremant <br>