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Hotel Colonial

Date
1901-07-01

Pages

  1. Page 1
  2. Page 2

Dishes

Hot Clam Broth
Oranges
Sappodillas
Grape fruit
Bananas
Stewed prunes
Orange marmalade
Guava jelly
Honey
Cocoa
Broma
Coffee
Chocolate
Oolong Tea
Oatmeal
Hominy
Rolled Wheat
Shredded Wheat Biscuits
Baked Beans
Brown bread
French rolls
Corn bread
Graham Gems
Graham bread
Egg Muffins
Dry Toast
Whitefish
Gruper
Boiled Salt Mackerel
Codfish in Cream
Codfish Cakes
Tomatoes
Radishes
Cucumbers
Sirloin Steak
Tenderloin Steak
Lamb Chops
Mutton Chops
Ham
bacon
Broiled Chicken
country sausages
Broiled Tripe
Chicken hash
Lamb Hash
Kippered Herring
Frizzled Beef with Eggs or Cream
Fried oysters
Hominy
Mush
Eggs - Boiled
Oeufs a la Conde
Eggs: Bennedictine
Eggs: Meyerbeer
OMELETTES - Plain with Jelly
POTATOES - Baked White
Griddle Cakes, Maple Syrup
EGGS - fried
Eggs - Scrambled
Eggs - Poached
Eggs - Shirred
OMELETTES - Ham
OMELETTES - Onions
Omelettes - Parsley
OMELETTES - Cheese
OMELETTES - Tomato a l'Espagnole
Potatoes - French Fried
Potatoes - stewed in cream
Potatoes - Lyonnaise
POTATOES - HASHED BROWN
POTATOES - Chopeaux
Tripe a la Creole
ENGLISH BREAKFAST TEA
Mixed Tea
Milk toast
Cream toast
Buttered toast
Broiled Salt Mackerel
Potatoes, Baked Sweets
Cold Clam Broth

Source: NYPL Digital Collections

16,525 menus · 64,352 scanned pages · 1851–2008 · uncatalogued scans

Scans and transcription data from the New York Public Library’s What’s on the Menu? project. This site is not affiliated with NYPL.