Historic New England

Thanksgiving menu, Hotel Vendome, Boston, Mass., November 26, 1896

The menu has frozen Apple Jack southern style along with multiple dishes. The menu cover has a turkey, the word "Thanksgiving" and the Vendome Column done in silver with violet flowers. The Vendome Column is used to illustrate the hotel on the menu cover. The hotel owner is C.H. Greenleaf & Co.

Date: 1896-11-26

Collection: Ephemera collection

GUSN: 309293

Ref. Code: EP001.06.04.004

"Duplicate Photographs"

Portfolio titled: "Duplicate Photographs" Title is printed in black on a red-edged paper label affixed to the front of the portfolio. Portfolio has a dark gray fabric covering and dark gray fabric ties. A book plate is glued inside the front cover and reads: "Irving / and / Casson / Custom Furniture...

Date: 1880-1973, undated

Collection: Irving and Casson - A. H. Davenport -- Collection I

GUSN: 309302

Ref. Code: CC010.006.001

Thanksgiving dinner menu, Hotel Vendome, Boston, Mass., November 30, 1899

The menu has fresh mushrooms à la Vendome, young turkey, a frozen Tom and Jerry and marshmallow ice cream among the many dishes. The cover is done in blue paper with a fox hunting scene.

Date: 1899-11-30

Collection: Ephemera collection

GUSN: 309313

Ref. Code: EP001.06.04.005

Duplicate Photographs

Photo album. Album has a heavy textured dark brown covering and is held together with two metal brads. Album has 28 olive green pages; eleven of the pages are blank. Album contains seventeen mounted black-and-white photographs. Photographs are of a variety of furniture pieces manufactured by A. H. D...

Date: 1880-1973, undated

Collection: Irving and Casson - A. H. Davenport -- Collection I

GUSN: 309315

Ref. Code: CC010.006.002

Thanksgiving dinner menu, Hotel Vendome, Boston, Mass., 1901

The dishes offered include roast young pig, roast haunch of black bear and snow pudding. Two autumn leaves decorate the cover with the Vendome Column. C.H. Greenleaf & Company is the owner.

Date: 1901

Collection: Ephemera collection

GUSN: 309317

Ref. Code: EP001.06.04.006

Thanksgiving menu, Hotel Vendome, Boston, Mass., November 27, 1902

The dishes offered include boiled mutton, Vermont turkey, Indian pudding and Lalla Rookh Punch. A flock of turkeys decorates the cover with the Hotel Vendome shield at the bottom.

Date: 1902-11-27

Collection: Ephemera collection

GUSN: 309321

Ref. Code: EP001.06.04.007

Thanksgiving dinner menu, Hotel Vendome, Boston, Mass., November 26, 1903

The dishes offered include boiled ox tongue, suckling pig, Indian Pudding and frozen Egg Nog. "The Old Oaken Bucket," by Samuel Woodworth is printed in the menu. The cover illustration is a flock of turkeys next to a well with a wooden bucket. The menu has a tissue guard with an autumn leaf, "The Ve...

Date: 1903-11-26

Collection: Ephemera collection

GUSN: 309323

Ref. Code: EP001.06.04.008

Discontinued Stock

Photo album. Album has a heavy textured dark brown covering and is held together with two metal brads. Album has 54 olive green pages; seventeen of the pages are blank. Album contains 37 mounted black-and-white photographs. Photographs are of case furniture manufactured by A. H. Davenport Co., Irvin...

Date: 1900-1925, undated

Collection: Irving and Casson - A. H. Davenport -- Collection I

GUSN: 309328

Ref. Code: CC010.006.003

Fourth of July dinner menu, Hotel Vendome, Boston, Mass., July 4, 1899

The hotel served little neck clams, boiled turkey, roast upland plover and Punch Independence. The menu cover has the United States eagle seal in gold, the Vendome Column in white and a red, white and blue ribbon.

Date: 1899-07-04

Collection: Ephemera collection

GUSN: 309330

Ref. Code: EP001.06.04.009

Independence Day menu, Hotel Vendome, Boston, Mass., July 4, 1900

The dishes offered include boiled turkey, prime ribs, tapioca pudding and Punch Independence. Thomas Jefferson writes the Declaration of Independence in the cover illustration with the caption "Writing the greatest of all state papers."

Date: 1900-07-04

Collection: Ephemera collection

GUSN: 309332

Ref. Code: EP001.06.04.010

Fourth of July menu, Hotel Vendome, Boston, Mass., July 4, 1901

The menu has such items as Boiled Vermont Turkey, Rhode Island Duck, baked beans, Washington Pie and Punch Independence. The Declaration of Independence is printed inside the menu. The document is signed "John Hancock and fifty-five others." The menu is tied with a red, white and blue ribbon.

Date: 1901-07-04

Collection: Ephemera collection

GUSN: 309372

Ref. Code: EP001.06.04.011

Fourth of July menu, Hotel Vendome, Boston, Mass., July 4, 1902

The holiday dishes offered include Eggs Washington, Philadelphia Chicken, Roast Jack Snipe, Checkerberry Kisses and Independence Punch. The American Flag and the Vendome Column in a crest decorate the menu.

Date: 1902-07-04

Collection: Ephemera collection

GUSN: 309373

Ref. Code: EP001.06.04.012

Fourth of July dinner menu, Hotel Vendome, Boston, Mass., July 4, 1903

The dishes offered include Welsh Rarebit, New England Boiled Dinner, Queens Pudding and Independence Punch. A quill pen, the Declaration of Independence and firecrackers decorate the menu cover.

Date: 1903-07-04

Collection: Ephemera collection

GUSN: 309385

Ref. Code: EP001.06.04.013

Easter menu, Hotel Vendome, Boston, Mass., undated

The Easter menu has Young Turkey Truffee, Pekin Duck, Glace Neapolitan and English Plum Pudding. The menu has a tissue overlay with the word "Easter" printed on it.

Collection: Ephemera collection

GUSN: 309389

Ref. Code: EP001.06.04.014

Easter menu, Hotel Vendome, Boston, Mass., undated

A cherub holds lilies in the cover illustration. The Vendome Column is in silver on the upper left corner. The menu has young goose, spring lamb, roasted quails, Ottoman Ice Cream and Lalla Rookh Punch.

Collection: Ephemera collection

GUSN: 309390

Ref. Code: EP001.06.04.015

Easter menu, Hotel Vendome, Boston, Mass., April 17, 1892

The dishes served include boiled striped bass, fresh ox tongue, Saddle of Lexington Mutton, Bird's-Nest Pudding and Punch Jardiniere. Purple flowers decorate the menu cover.

Date: 1892-04-17

Collection: Ephemera collection

GUSN: 309392

Ref. Code: EP001.06.04.016

Easter menu, Hotel Vendome, Boston, Mass., April 2, 1893

The menu offers bluepoints, tournedos of tenderloin, mallard duck, Cabinet Pudding and Punch à la Francaise. Lilies decorate the menu cover.

Date: 1893-04-02

Collection: Ephemera collection

GUSN: 309394

Ref. Code: EP001.06.04.017

Souvenir menu Easter Sunday, Hotel Vendome, Boston, Mass., March 25, 1894

The menu has cassolettes of quail, dandelion greens, roast prairie chicken, praeline cake and Punch Jardiniere. Doves decorate the menu cover.

Date: 1894-03-25

Collection: Ephemera collection

GUSN: 309397

Ref. Code: EP001.06.04.018

Mounted Photographs

Untitled portfolio. Album has a dark gray fabric covering and dark gray fabric ties. A book plate is glued inside the front cover and reads: "Irving / and / Casson / Custom Furniture, / Interior Finish, / Wood Mantels, / Decorations and / Upholstery. / Church Furniture. / 150 Boylston St. / Boston."...

Date: 1880-1914, undated

Collection: Irving and Casson - A. H. Davenport -- Collection I

GUSN: 309398

Ref. Code: CC010.006.004

Easter dinner menu, Hotel Vendome, Boston, Mass., April 18, 1897

The menu has Easter eggs, tame duck, spring lamb, Cabinet Pudding and Russian Kummel Punch.

Date: 1897-04-18

Collection: Ephemera collection

GUSN: 309400

Ref. Code: EP001.06.04.019

Easter menu, Hotel Vendome, Boston, Mass., April 2, 1899

The dishes listed include little neck clams, spring lamb, Bellevue Pudding and champagne punch. A portrait of an unidentified lady decorates the menu.

Date: 1899-04-02

Collection: Ephemera collection

GUSN: 309401

Ref. Code: EP001.06.04.020

Easter menu, Hotel Vendome, Boston, Mass., March 30, 1902

Dishes offered include brook trout, chicken pie, spring lamb, Troy Pudding, popcorn and champagne punch. A young woman holds spring flowers in the menu illustration.

Date: 1902-03-30

Collection: Ephemera collection

GUSN: 309403

Ref. Code: EP001.06.04.021

Interior Settings

Photo album. Album has a heavy textured dark brown covering and is held together with two metal brads. Front cover is loose. Album has 74 olive green pages; 28 of the pages are blank. Album contains 126 mounted black-and-white photographs. Album is first of three that contain photographs of furni...

Date: 1880-1973, undated

Collection: Irving and Casson - A. H. Davenport -- Collection I

GUSN: 309404

Ref. Code: CC010.006.005

Easter dinner menu, Hotel Vendome, Boston, Mass., April 3, 1904

The menu has Spanish Fritters, spring lamb, Charlotte Russe, popcorn and Benedictine Punch. Lilies decorate the menu cover.

Date: 1904-04-03

Collection: Ephemera collection

GUSN: 309405

Ref. Code: EP001.06.04.022

Souvenir menu of George Washington's birthday, Hotel Vendome, Boston, Mass., February 22, 1893

An axe is part of the cover illustration. The menu offers such dishes as leg of mutton, broiled quail, fancy water-ices and Delmonico Punch. The menu is decorated with illustrations of Washington's sword and camp chest. The menu page verso has illustrations of the Associations of Mount Vernon. A po...

Date: 1893-02-22

Collection: Ephemera collection

GUSN: 309407

Ref. Code: EP001.06.04.023

Dinner menu, George Washington's birthday, Hotel Vendome, Boston, Mass., February 22, 1896

The menu offers blue points, boiled turkey, Washington Pie and Blood Orange Water Ice. A silver axe with violet flowers decorates the menu cover.

Date: 1896-02-22

Collection: Ephemera collection

GUSN: 309452

Ref. Code: EP001.06.04.024

Menu, George Washington's birthday, Hotel Vendome, Boston, Mass., February 22, 1899

The holiday menu has such dishes as fried egg plant, lamb chops à la Washington, marshmallow ice cream and Roman Punch. The upper left corner of the menu has Washington's Arms and the lower right corner has a portrait of him.

Date: 1899-02-22

Collection: Ephemera collection

GUSN: 309453

Ref. Code: EP001.06.04.025

Grace Trofa photographic collection

This is a collection of mounted and unmounted, black-and-white and color photographs by Grace Trofa taken between 1976 and 1993. It consists of four series: I) Photographs of Joseph Yeomans and his farm, II) Portraits taken in the North End, Boston, Massachusetts, III) Photographs of buildings unde...

Date: 1976-1993

Collection: Grace Trofa photographic collection

GUSN: 309456

Ref. Code: PC061

Menu, George Washington's birthday, Hotel Vendome, Boston, Mass., February 22, 1902

Among the holiday offerings were smoked ox tongue, Pekin duckling, steamed cherry pudding and Hollandaise Sherbet. A reproduction of the Gilbert Stuart Washington portrait is on the menu cover.

Date: 1902-02-22

Collection: Ephemera collection

GUSN: 309458

Ref. Code: EP001.06.04.027

Dinner menu, George Washington's birthday, Hotel Vendome, Boston, Mass., February 22, 1903

Dishes included on the menu are fried oyster crabs, spring lamb, roast larded grouse, frozen walnut pudding and Lalla Rookh Punch. A silver axe and the Vendome Column decorate the menu.

Date: 1903-02-22

Collection: Ephemera collection

GUSN: 309460

Ref. Code: EP001.06.04.028

Dinner menu, George Washington's birthday, Hotel Vendome, Boston, Mass., February 22, 1904

The menu has brook trout, beef ribs, spring lamb, roast black duck, Queens Pudding and Grape Sherbet among the offerings. The menu has a portrait of Washington and an illustration of the Valley Forge headquarters.

Date: 1904-02-22

Collection: Ephemera collection

GUSN: 309461

Ref. Code: EP001.06.04.029

Menus - Copley Plaza Hotel

Sub-series

Collection: Ephemera collection

GUSN: 309544

Ref. Code: EP001.06.05

Menus - Organizations - Special Format

Sub-series

Collection: Ephemera collection

GUSN: 309554

Ref. Code: EP001.06.06

Ladies' Day menu, Commercial Club, Parker House, Boston, Mass., April 23, 1885

The menu is fan shaped, padded and has an attached stand so it will sit upright at each place setting. It is decorated with a bow and tassels. A card is attached to the bow with the text "Commercial Club, 159th reglar meeting, Ladies Day, Parker House, April 23, 85."The menu has appetizers, main dis...

Date: 1885-04-23

Collection: Ephemera collection

GUSN: 309560

Ref. Code: EP001.06.06.001

Menus - Organizations - Dinners held at hotels

Sub-series

Collection: Ephemera collection

GUSN: 309561

Ref. Code: EP001.06.07

Dinner for Saint Andrew's Lodge, American House, Boston, Mass., February 24, 1852

The bill of fare has oyster soup, turkey, duck and a selection of pastries among the offerings.

Date: 1852-02-24

Collection: Ephemera collection

GUSN: 309563

Ref. Code: EP001.06.07.001

Dinner for the Board of Visitors of the Boston Lunatic Hospital, American House, Boston, Mass., November 30, 1853

The menu has leg of mutton, venison steak, partridges, cranberry sauce and a variety of pastries. The menu cover is a doily.

Date: 1953-11-30

Collection: Ephemera collection

GUSN: 309564

Ref. Code: EP001.06.07.002

Complimentary banquet to the Richmond Encampment of Knights Templars, given by the De Molay Encampment, American House, Boston, Mass., June 24, 1858

The menu lists the table ornaments in addition to the bill of fare.

Date: 1858-06-24

Collection: Ephemera collection

GUSN: 309572

Ref. Code: EP001.06.07.003

Second annual banquet of the Thompson's Spa Bowling League, American House, Boston, Mass., March 24, 1908

The menu items listed include cream of celery, boiled halibut, Harlequin Ice Cream and maraschino punch. Text on the cover states that dinner will be from 8 to 9 and vaudeville from 9 to 10. Thompson Spa was a temperance bar on Washington Street. League members are listed on the menu verso.

Date: 1908-03-24

Collection: Ephemera collection

GUSN: 309578

Ref. Code: EP001.06.07.004

Annual supper, Rod and Gun Club, Chandler's Exchange Hotel, location unknown, November 17, 1882

Fish and game are served at the club's supper. The dishes listed include Kennebec Salmon, Prairie Chicken, Fricassee of Gray Squirrel and Kentucky Whips.

Date: 1882-11-17

Collection: Ephemera collection

GUSN: 309583

Ref. Code: EP001.06.07.005

"Grant Night" dinner menu, Middlesex Club, Copley-Plaza Hotel, Boston, Mass., April 26, 1913

The dinner guests are John D. Long, Herbert S. Hadley and Nicholas Murray Butler. A Grant night song is printed in the menu. A portrait of Grant is on the menu cover.

Date: 1913-04-26

Collection: Ephemera collection

GUSN: 309597

Ref. Code: EP001.06.07.006

Complimentary dinner tendered to Brig. Gen. William Curtis Capelle, retired, by the 1st Co., Coast Artillery Corps, M.V.M., Roxbury City Guard, Copley Square Hotel, Boston, Mass., December 29, 1914

The dinner is in recognition of the 60th anniversary of Capelle's original enlistment. A portrait of Capelle is included with a list of ranks held reprinted from the "Adjutant General's Report," 1913. A guest list, company roster and reception committee are printed in the menu.

Date: 1914-12-29

Collection: Ephemera collection

GUSN: 309608

Ref. Code: EP001.06.07.007

Annual state dinner of the Independent Company of Cadets, Parker House, Boston, Mass., January 1, 1862

The Massachusetts state seal decorates the menu cover. The bill of fare lists appetizers, hot and cold dishes, game and desserts.

Date: 1862-01-01

Collection: Ephemera collection

GUSN: 309612

Ref. Code: EP001.06.07.008

Dinner of the Jacobite Club, Parker House, Boston, Mass., April 18, 1873

Oysters, turtle soup, leg of lamb and Roman Punch are among the menu offerings. The menu border is decorated with raised images of game and fruit.

Date: 1873-04-18

Collection: Ephemera collection

GUSN: 309613

Ref. Code: EP001.06.07.009

Menu, Commercial Club of Boston complimentary to Hon. John Sherman, Parker House, Boston, Mass., July 22, 1879

The dishes served include little necks, salmon, Mongrel Duck, frozen pudding and fruit. John Sherman was Secretary of the Treasury under President Rutherford B. Hayes and an Ohio Senator.

Date: 1879-07-22

Collection: Ephemera collection

GUSN: 309620

Ref. Code: EP001.06.07.010

Menu, Governor Rice Staff Association, Parker House, Boston, Mass., January 2, 1883

Rice was a governor of Massachustts from 1876-1879. A female kitchen worker illustrates the inside of the menu. The dishes offered include bluepoints, saddle of Kentucky mutton, foie gras and Roman Punch.

Date: 1883-01-02

Collection: Ephemera collection

GUSN: 309624

Ref. Code: EP001.06.07.011

Letter to Eliza Susan (Morton) Quincy from Nelly Custis Lewis

A letter to Eliza Susan (Morton) Quincy (addressed as "Mrs. Morton") in care of Judge Quincy in Boston from Eleanor Nelly Parke Custis Lewis, granddaughter of Martha Washington and step-granddaughter of President George Washington. Mrs. Morton is perhaps a relative of Eliza Susan (Morton) Quincy. Th...

Date: 1823

Collection: Quincy family collection

GUSN: 309622

Ref. Code: MS053.007