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Cafeteria Lunch

NY

Date
1900-01-29
Restaurant
CAFETERIA LUNCH
Place
NY
Venue
COMMERCIAL
Event
DAILY MENU
Occasion
DAILY;
Physical description
FOLDER;ILL;6X9.5;
Currency
Cents

Pages

  1. Page 1
  2. Page 2
  3. Page 3
  4. Page 4

Dishes

Page 2

Blue Points, 1/2 shellc15.00
Oyster Stew to orderc20.00
Oyster Fry to orderc25.00
Baltimore Broil on Toastc30.00
Little Neck Clams, 1/2 shellc15.00
Little Neck Stewc20.00
Little Neck Fryc25.00
Clam Chowder (Friday only)c10.00
Consommec10.00
Cod Fish Cakes, Tomato Saucec10.00
Corn frittersc10.00
Apple Frittersc10.00
Chicken Pattiec15.00
Oyster Pattiec15.00
Small Steak, French Fried Potatoesc20.00
Sirloin Steak, French Fried Potatoesc35.00
Mutton Chopsc20.00
Broiled Sugar Cured Hamc20.00
Ham and eggsc25.00
Bacon and eggsc25.00
Prime Rib Roastc25.00
Cold Corned Beefc15.00
Corned Beef Hashc10.00
Corned Beef Hash, browned in panc15.00
Poached Egg, extrac5.00
Boston Baked Beans, with Hamc10.00
Baked Apple and Creamc5.00
Old Fashioned Crullersc5.00
Baked Apple Dumplingc5.00
Cabinet Pudding, Wine Saucec5.00
rice puddingc5.00
Cornstarch and Creamc10.00
Chocolate eclairc5.00
Charlotte Russec5.00
Apple Saucec5.00
Stewed prunesc5.00
Pies in Seasonc5.00
2 Scrambled Eggsc15.00
2 Boiled Eggsc15.00
2 Fried Eggsc15.00
2 Poached Eggs on Toastc20.00
Omelette, plainc20.00
Omelettem Hamc25.00
Omelette, parsleyc25.00
Omelette, cheesec25.00
Omelette, tomatoc25.00
Buckwheat Cakes with Vermont Maple Syrupc10.00
Rice Cakes with Vermont Maple Syrupc10.00
Wheat Cakes with Vermont Maple Syrupc10.00
Butter Toastc10.00
Plain toastc10.00
Milk toastc10.00
Oat Meal and Milkc10.00
Rice and milkc10.00
Shredded Wheat and Milkc10.00
Graham Wafers and Milkc10.00
Crackers and Milkc10.00
Hot roast beef sandwichc10.00
Ham Sandwichc5.00
Corned beef sandwichc5.00
Cheese Sandwichc5.00
Chicken Sandwichc10.00
Sardines Sandwichc10.00
Fried egg sandwichc10.00
Oyster Sandwichc5.00
Cup of Coffeec5.00
Oolong Teac5.00
Gunpowder Teac5.00
Englihs Breakfast Tea in potc5.00
Cocoa, per cupc5.00
Pure milk, per glassc5.00
1/2 Cream, per glassc10.00
Pure Cream, per glassc15.00
Boston Baked Beans, with Corned Beefc10.00
Pork and beansc10.00
Ham and beansc10.00
Corned beef and beansc10.00
Celeryc10.00
GREEN PEASc5.00
Stewed tomatoesc5.00
Stewed Cornc5.00
Boiled Onionsc5.00
French fried potatoesc5.00
Lyonaise Potatoesc10.00
2 Poached Eggsc15.00

Page 3

Chicken Soupc10.00
Consommec10.00
Baked Yellow Perch, Tomato Saucec15.00
Pork & Beansc10.00
Boston Beansc10.00
Lamb Croquettes, green peasc15.00
Fresh Country Sausagesc15.00
Roast beefc20.00
Roast vealc20.00
Chicken a la Marylandc25.00
Pork Tenderloin, Currant Jellyc25.00
Fricassee of Spring lamb + ricec15.00
Chicken pattiesc15.00
Oyster Pattiesc15.00
Corned Beef + Cabbagec20.00
Liver + Bacon, Lyonaise Potatoesc15.00
Jelly omelettec20.00
Baked Chicken Pies in Panc20.00
Corned Beef Hashc10.00
Pottes Apple Puddingc5.00
rice puddingc5.00
Lemon Puddingc5.00
Baked Apple Dumplingc5.00
Baked Apple + Creamc5.00
Pies
PASTRY
Fish cakesc10.00
Charlotte Russe
Cruller

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.