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Childs

Date
1917-11-12
Restaurant
Childs
Physical description
23x20.5cm
Currency
Dollars

Pages

  1. Page 1
  2. Page 2

Dishes

Vegetable Soup$0.10
Green Split Pea Soup$0.10
Chicken soup with rice$0.15
HOT GRIDDLE CAKES WITH SYRUP$0.10
FRIED OYSTERS WITH POTATO SALAD$0.25
Fried oysters$0.25
Roast Beef Croquette & Potatoes$0.15
Corned Beef and Baked Beans, N Y$0.15
Beef Stew with Vegetables$0.20
Chicken Croquette with Potatoes$0.20
Cold Ham, Potato Salad$0.20
Hamburger steak, rice$0.25
Breaded Beef Cutlet, Spaghetti$0.25
Cold Roast Beef with Potato Salad$0.25
Two Scrambled Eggs and Chipped Beef$0.25
Bacon, one egg, potatoes$0.25
Corned Beef Hash, Browned, with Poached Egg$0.30
Spanish Omelet with Rice$0.30
Country Sausage, Fried Egg with Griddle Cakes$0.30
Fresh Country Sausage with Buckwheat Cakes$0.30
BEEFSTEAK, FAMILY STYLE$0.40
Escalloped Tomatoes$0.05
Stewed Lima Beans$0.05
Creamed Carrots$0.05
French fried potatoes$0.05 – $0.10
Baked Beans, N Y Style$0.05 – $0.10
Baked Spaghetti with Cheese$0.05 – $0.10
Creamed Potatoes$0.05 – $0.10
fried Sweet Potatoes$0.10
Tea$0.05
Coffee, with Cream$0.10
Milk, per Bottle$0.10
Milk, Half Cream$0.15
Hot Chocolate with whipped cream$0.10
Griddle Cakes with Syrup (Rye, Corn Meal, Old Fashioned Buckwheat or Wheat)$0.10
Butter Cakes$0.05
Toast, Dry$0.10
Milk toast$0.20
French Toast$0.20
Potato salad$0.10
Egg Salad$0.25
SALMON SALAD, MAYONNAISE$0.25
Pure Cream, per Bottle$0.20
Bulgarzoon (Scientifically Fermented Milk), per Bottle$0.10
Bulgarzoon (Scientifically Fermented Milk), with Vichy$0.15
Fried oysters$0.25
Oyster Stew$0.30
Boston Oyster Stew, with Toast$0.35
Grape fruit$0.15
One Cruller$0.05
Apple Sauce$0.05
Coffee Cake$0.05
Lady fingers$0.05
Stewed prunes$0.05
Marmalade$0.05
Pies$0.10
Sliced Orange$0.10
Fresh Baked Apple$0.10
Cream with Fruit (extra)$0.05
Corn muffins$0.05
Childs' Blend tea$0.10
Fresh Baked Apple$0.10
Fresh Baked Apple with Cream$0.15
Crackers, Soda, with Milk$0.15
FRUIT TAPIOCA PUDDING$0.50
Chocolate Cornstarch with Custard Sauce$0.05
rice pudding$0.05
Layer Cake$0.05
Layer Cake with Ice Cream$0.10
ICE CREAM. Chocolate$0.10
Cup Custard$0.10
Pies in Season$0.10
Pies in Season with Ice Cream$0.15
Corned Beef and Baked Beans, Boston Style$0.15
Lamb Stew with Vegetables$0.20
Chicken croquette, creamed carrots$0.20
Minced ham, white bread$0.05
Minced ham, graham bread$0.05
Ham, white bread$0.05
Ham, graham bread$0.05
Oyster, white bread$0.10
Oyster, graham bread$0.10
Hamburger steak, potatoes with gravy$0.25
Breaded Beef Cutlet, Potatoes$0.25
Fried egg, white bread$0.10
Fried egg, graham bread$0.10
Corned beef, white bread$0.05
Corned beef, graham bread$0.05
Coffee$0.05
Toast, Buttered$0.10
Corned beef, potato salad$0.20
Baked Beans, Boston Style$0.05 – $0.10
Corn bread$0.05
Vanilla Cornstarch with Custard Sauce$0.05
Ice Cream, Vanilla$0.10
Bran Muffins$0.05
ENGLISH BREAKFAST TEA$0.10
Beefsteak$0.50
Sirloin Steak$0.65
Tenderloin Steak$0.70
Ham and eggs$0.40
Bacon and eggs$0.40
Fried Ham$0.30
Broiled Ham$0.30
Bacon, broiled$0.30
liver and bacon$0.25
Corned Beef Hash, Steamed$0.20
Corned Beef Hash, browned in the pan$0.20
Two Eggs, Boiled$0.20
Two Eggs, Fried$0.20
Two Eggs, Scrambled$0.20
Two Eggs, Poached$0.20
Two Poached Eggs on Toast$0.25
Two Creamed Eggs on Toast$0.25
Two Scrambled Eggs and Chipped Beef$0.25
Plain Omelet$0.20
Ham Omelet$0.25
Onion Omelet$0.25
Chicken Omelet$0.30
Butter Cakes
Toast
Cold roast beef, white bread$0.05
Cold roast beef, graham bread$0.05
Sliced chicken, white bread$0.10
Sliced chicken, graham bread$0.10
Club, white bread$0.25
Club, graham bread$0.25
Bottle, half milk, half cream$0.05
Bottle, all cream$0.10
Milk Crackers with Milk$0.15
Graham Crackers with Milk$0.15
White Bread with Milk$0.15
Bread, graham, with milk$0.15
Flaked Cereals, with Milk$0.15
Shredded Wheat, with Milk$0.15
Rice, with Butter$0.10
Rice, with butter with bottle milk$0.15
Rice, with Butter, with Pitcher of Cream$0.15
Butter Cakes
Tea Biscuits

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.