Search the Special Collections and Archives Portal

Hotel Wellesley dinner menu, Sunday, August 3, 1884

Information

Date
1884-08-03
Description
Note: Hours for meals listed on menu Restaurant: Hotel Wellesley Location: Wellesley, Massachusetts, United States
Digital ID
men001278
Permalink
http://n2t.net/ark:/62930/d1jw8743z
Details
Contributor
Contributor: Wilson, Charles T. (manager)
Subject
Cooking, American
Time Period
1880s (1880 - 1889)
Place
Town of Wellesley
Resource Type
Text
Material Type
menus
Source
Hotel Wellesley, dinner menu, 1884 August 03
Digital Project
Menus: The Art of Dining
Citation

men001278. 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/d1jw8743z

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
6 1/2 x 4 3/8 inches
255 bytes
Language

English

Format
image/tiff

Hotel Wellesley, <br> WELLESLEY, MASS. <br> CHARLES T. WILSON, Manager <br> DINNER. <br> SUNDAY , AUGUST 3, 1884. <br> Chicken Broth. <br> Mock Turtle. <br> Boiled Salmon a la Bechamelle. <br> Ham a l’Anglaise <br> Boiled leg of Mutton a la Bretonne <br> Roast Turkey stuffed with Chestnuts <br> Loin Veal <br> Rib of Beef <br> Fillet of Beef z la Parisienne <br> Fried Calf’s Brain au beurre noir. <br> Chicken Saute a l’Italienne <br> Raspberry chanson a la St. Julien <br> Cold Boned Turkey <br> Tongue <br> Ham <br> Sweet Corn <br> Green Peas <br> String Beans <br> Boiled Onions <br> New Beets <br> California Squash <br> Boiled Hominy <br> Mashed and Boiled Potatoes <br> Lettuce <br> Sliced Tomatoes <br> Cucumbers <br> Baked Indian Pudding <br> Washington Pie <br> Charlotte de Russe <br> Squash Pie <br> Cake <br> Vanilla Ice Cream <br> Apples Grapes <br> Watermelon <br> Nuts and Raisins <br> Crackers <br> Cheese <br> Coffee <br> All meals, fruit &c. Carried to rooms will be charged extra. Guests wishing early <br> Breakfast, will please give notice at the office the night previous <br> HOURS FOR MEALS.- Breakfast from 6:30 to 10 A.M. ; Dinner from 1.30 to 3.30 P.M. ; Supper from 6 to 8 P.M. Sundays.- Breakfast from 8 to 10 A.M. ; Dinner from 2 to 3 P. M. Supper from 6 to 7:30 P.M. <br>