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Hotel McAlpin

Date
1917-10-23
Restaurant
Hotel McAlpin
Physical description
27x20.5cm folded; 27x41cm open
Currency
Dollars

Pages

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

Dishes

Hot Banana Fritters with maraschino sauce$0.25
Vienna Cheese Cake$0.20
Pumpkin Pie$0.20
Dessert McAlpin$0.35
Chantilly Cream Puff$0.20
Chocolate Boston Cream Pie$0.20
APRICOT PIE$0.20
Petits fours$0.25
Stewed Fresh Assorted Fruit$0.40
Banana Short Cake with chocolate sauce$0.45
ICE CREAM, ICES, ETC.
Apple Pie$0.20
Vanilla Custard Pie$0.20
rice pudding$0.20
Assorted Pastries$0.15
Shirred Eggs with Chicken Livers$0.60
Scrambled Eggs, Creole$0.60
Chicken Mulligatawny$0.25 – $0.30
Petite marmite$0.45 – $0.60
Cream of Tomatoes$0.35
Gumbo$0.35
CONSOMME SEVIGNE$0.25 – $0.30
Chicken Okra$0.35
Puree of Peas$0.30
Cold in cup--Consomme$0.30
Green Turtle$0.60
Chicken broth$0.30
Creamed Finnan Haddie au gratin, Dutchesse$0.55
Frog's Legs Saute, Meuniere$0.80
Supreme of Flounder, Marguery$0.75
Whitebait and Oyster Crabs with brown bread$0.70
Broiled weakfish, maitre d'hotel$0.65
Fried Scallops with tartare sauce$0.75
Boiled Fresh Codfish, egg sauce$0.65
Baked Spaghetti with Goose Livers$0.55
Second Joint of Chicken, Creole with rice$0.85
Fried Hominy with creamed fresh spinach$0.45
Larded Saddle of Rabbit with red cabbage$0.75
Baked White Beans, brown bread$0.35
Huevos Malaguena$0.65
Gnocqui Semolina with Swiss cheese$0.45
McAlpin Sea Food Luncheon$0.85
Half Guinea Hen Broiled with bananas$1.40
Bear Chop with brussels sprouts$1.00
Roast Stuffed Capon with giblet sauce$0.95
Roast Turkey with chiffonnade salad$1.00
Terrine of Tame Duck$0.70
Boned Capon with wine jelly$0.85
Imperial squab$1.40
Terrine of Strasbourg Goose Livers with truffles$1.50
Sliced Chicken$0.90
Roast Spring chicken$1.00 – $2.00
Mallard Duck (private preserve)$4.50
Milk-Fed Chicken$2.75
Squab Chicken$1.50
Imperial squab$1.40
Banana Fed Guinea Hen$1.25 – $2.50

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.