The Menu Museum
DecadesRestaurantsDishesRandom menu

Childs

Date
1917-11-28
Restaurant
Childs
Physical description
23x20.5cm
Currency
Dollars

Pages

  1. Page 1
  2. Page 2

Dishes

Vegetable Soup$0.10
Bean Soup, Croutons$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
Hamburger Roast, Spaghetti$0.15
Hamburger Roast, Potatoes$0.15
Ham with Baked Beans, NY or Boston Style$0.15
Hot Roast Beef Sandwich (Graham Bread)$0.15
Stuffed Cabbage, with Sauerkraut$0.20
Hot Rice with Poached Egg$0.20
CHICKEN CROQUETTE, Rice$0.20
Chicken Croquette, Mashed Potatoes$0.20
Beef Stew with Vegetables$0.20
Lamb Stew with Vegetables$0.20
Cold Ham, Potato Salad$0.20
Cold Corned Beef, Potato Salad$0.20
Roast Sirloin of Beef, Spaghetti$0.25
Roast Sirloin of Beef, Potatoes$0.25
Individual Beefsteak Pie$0.25
Breaded Beef Cutlet, Spaghetti$0.25
Breaded Beef Cutlet, Mashed Potatoes$0.25
Corned Beef Hash, Browned$0.20
Corned Beef Hash, Poached Egg$0.30
Fresh Country Sausage with Griddle Cakes$0.30
Fresh Country Sausage with Mashed Potatoes$0.30
Country Sausage, Fried Egg with Griddle Cakes$0.30
Stewed Lima Beans$0.05
French fried potatoes$0.05 – $0.10
Ham with Baked Beans, NY or Boston Style$0.05 – $0.10
Breaded Beef Cutlet, Mashed Potatoes$0.05 – $0.10
Potatoe Salad$0.10
Egg Salad$0.25
SALMON SALAD, MAYONNAISE$0.25
FRUIT TAPIOCA PUDDING$0.05
Chocolate Cornstarch with Custard Sauce$0.05
Vanilla Cornstarch with Custard Sauce$0.05
rice pudding$0.05
Ice Cream, Chocolate$0.10
Ice Cream, Vanilla$0.10
Cup Custard$0.10
War Cake$0.05
War cake with ice cream$0.10
Grape fruit$0.15
Pies in Season$0.10
Pies in Season, with Cream$0.15
Fresh Baked Apple$0.10
Fresh Baked Apple with Cream$0.15
Childs' Blend Tea, per pot$0.10
English Breakfast Tea, per pot$0.10

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.