Menu - Hotel Ponce de Leon, St. Augustine, 1889

Menu - Hotel Ponce de Leon, St. Augustine, 1889

Transcript

HOTEL PONCE de LEON

O.D. Seavey, Manager

St. Augustine, Florida:

DINNER

MONDAY, MARCH 25, 1889.

Little Neck Clams.

Consomme Tapioca.

Cream of Asparagus, Printaniere.

Cavia, a la Russe.

Boiled Red Snapper, Anchovy sauce.

Radishes. Duchess Potatoes.

Boiled Vermont Turkey, Diplomat sauce.

Boiled Fresh Beef, Vinaigrette.

Roast Ribs of Beef

Stuff Capon, Chestnut sauce

Roast Leg of Canada Mutton, demi-glace.

Mashed Potatoes. Stewed Tomatoes. Lima Beans. Spinach in Cream. Roast Sweet Potatoes. White Turnips, stewed.

Spring Chicken, fried, a la Maryland.

Mountain Oysters, sautes, aux Champignons.

Rice with Fruits, a l'Anglaise.

Macedoine, a la Francaise.

Cold Aspic of Fresh Florida Shrimps.

Cold Bones Philadelphia Capon aux Truffles.

Cardinal Punch

Roast Black Duck.

Currant Jelly.

Celery.

Chicken Salad.

Lettuce.

Sago Pudding, Fruit sauce.

Apple Pie. Pear Pie. Sponge Cake.

Vanilla Macaroons. Victoria Jelly Cake. Lady Fingers.

Chocolate Ice Cream. White Wine Jelly.

Preserved Figs. American and Foreign Cheese. Nuts.

Assorted Fruit.

COFFEE.

Source

State Archives of Florida: Collection N2015-3, Box 02, Folder 13

Description

Dinner menu for March 25, 1889 at the Hotel Ponce de Leon in St. Augustine. This was one of Henry Flagler's masterpiece hotels on Florida's Atlantic coast. The menu is in the family papers of Judge Benjamin A. Meginnis of Leon County, who was in St. Augustine for a Masons convention. The menu provides an excellent example of late 19th century haute cuisine in Florida hotels.