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The Oliver dinner menu, Sunday, June 8, 1884

Information

Date
1884-06-08
Description
Note: Notices on bottom of menu: "Meals, lunches, &c., sent or carried to rooms will be charged extra. Guests inviting friends to meals, will please leave notice at the office. Children occupying seats at first Table will be charged full price." Restaurant: The Oliver Location: Broadway and Ottawa Streets, Toledo, Ohio, United States
Digital ID
men000927
Permalink
http://n2t.net/ark:/62930/d1d21s16h
Details
Contributor
Contributor: Oakes & Millar (proprietors)
Contributor: Neuaus, M. (steward)
Subject
Cooking, European
Time Period
1880s (1880 - 1889)
Place
City of Toledo
Resource Type
Text
Material Type
menus
Source
The Oliver, dinner menu, 1884 June 08
Digital Project
Menus: The Art of Dining
Citation

men000927. 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/d1d21s16h

Rights
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Standardized Rights Statement
Copyright Not Evaluated
Digital Provenance
Digitized materials: physical originals can be viewed in Special Collections and Archives reading room
Extent
8 3/8 x 5 inches
265 bytes
Language

English

Format
image/tiff

Men000927 <br> <br> <br> The Oliver. <br> Broadway and Ottawa Streets, Toledo. <br> OAKES & MILLAR, Proprietors. <br> <br> <br> Dinner. <br> Sunday, June 8th, 1884. <br> <br> <br> Soup. <br> Clam Chowder. <br> <br> <br> Fish. <br> Barbacued Salmon, a la Hollandaise. <br> Potatoes a la Royal. <br> <br> <br> Hoe Cake and Buttermilk. <br> <br> <br> Boiled. <br> Leg of Mutton, Caper Sauce. <br> Boiled Chicken, with Salt Pork. <br> Corned Beef and Cabbage. <br> <br> <br> Roast. <br> Roast Beef. <br> Mutton. <br> Ribs of Beef. <br> Pork, Apple Sauce. <br> <br> <br> Cold Dishes. <br> Potato Salad. <br> Ham Salad. <br> Slaw. <br> German Smearkase <br> Chicken Salad. <br> <br> <br> Entrees. <br> Calf’s Head, Braized, Sauce Piquant, <br> Ox Heart, Doved, with Pochecul Onion. <br> Fricassee of Chicken, on Toast. <br> Veal Cutlets, Breaded, Sauce a la Cream <br> <br> <br> Vegetables. <br> Mashed Potatoes. <br> Asparagus, <br> Boiled Potatoes <br> Tomatoes. <br> Green Peas. <br> Cabbage. <br> <br> <br> Relishes. <br> Young Onions. <br> Lettuce. <br> Cucumbers. <br> Radishes. <br> Horse Radish <br> Pickles. <br> Worcestershire Sauce. <br> Catsup. <br> Durkee Salad Dressing. <br> <br> <br> Pastry and Dessert. <br> California Peach Pudding, Brandy Sauce. <br> Apple Pie. Cocoanut Pie. <br> Pone Cake. <br> Jelly Cake. <br> Strawberry Biscuit. <br> Jelly Roll. <br> Wafer jumbles. <br> Almond Sponge Drops. <br> Lady Fingers. <br> Strawberry Short Cake. <br> Chocolate Ice Cream. <br> Assorted Nuts. <br> Raisins. <br> Oranges. <br> Coffee. <br> Tea. <br> M. NEUAUS, Steward. <br> <br> <br> NOTICE.- Meals, Lunches, &c., sent or carried to rooms will be charged extra. <br> Guests inviting friends to meals, will please leave notice at the office. <br> Children occupying seats at first Table will be charged full price. <br>