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St. Charles Hotel breakfast menu

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Information

Date

1870 to 1933

Description

Restaurant: St. Charles Hotel Location: Pittsburgh, Pennsylvania, United States

Digital ID

men000921

Permalink

http://n2t.net/ark:/62930/d15h7c96q
Details

Contributor

Contributor: Peeples, W. A. (proprietor)

Subject

Cooking, American

Time Period

1870s (1870 - 1879)
1880s (1880 - 1889)
1890s (1890 - 1899)
1900s (1900 - 1909)
1910s (1910 - 1919)
1920s (1920 - 1929)
1930s (1930 - 1939)

Resource Type

Text

Material Type

menus

Source

St. Charles Hotel, breakfast menu, approximately 1880 to 1920

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men000921. Bohn-Bettoni Menu Collection, 1854-1939. MS-00793. Special Collections and Archives, University Libraries, University of Nevada, Las Vegas. Las Vegas, Nevada. http://n2t.net/ark:/62930/d15h7c96q

Rights

This material is made available to facilitate private study, scholarship, or research. It may be protected by copyright, trademark, privacy, publicity rights, or other interests not owned by UNLV. Users are responsible for determining whether permissions are necessary from rights owners for any intended use and for obtaining all required permissions. Acknowledgement of the UNLV University Libraries is requested. For more information, please see the UNLV Special Collections policies on reproduction and use (https://www.library.unlv.edu/speccol/research_and_services/reproductions) or contact us at special.collections@unlv.edu.

Standardized Rights Statement

Copyright Not Evaluated

Digital Provenance

Digitized materials: physical originals can be viewed in Special Collections and Archives reading room

Extent

8 1/2 x 5 3/4 inches
266 bytes

Language

English

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

Men000921 <br> <br> <br> W.A. PEEPLES, Proprietor. <br> <br> <br> BREAKFAST. <br> Fruits. <br> <br> <br> FISH <br> Fresh Fish. <br> Broiled Herring <br> Broiled Salt Mackerel. <br> <br> <br> BROILED <br> Beefsteak. <br> Mutton Chop, Plain and Breaded. <br> Sugar Cured Ham. <br> Kidneys. <br> Beefsteak, with Onions. <br> Calf’s Liver Smothered in Onions. <br> Pig Feet. <br> Breakfast Bacon. <br> <br> <br> FRIED <br> Mush <br> Pork Chops Sausage <br> Tripe <br> Calf’s Liver, Plain and with Bacon. <br> Veal Cutlets, Plain. <br> Beefsteak Dressed Butter. <br> Cod Fish Balls <br> Veal Cutlets Dressed with Cream. <br> <br> <br> STEWED <br> Chipped Beef, with Cream or Parsley Sauce. <br> <br> <br> POTATOES <br> Lyonaise. <br> Fried <br> Stewed, Continental Style. <br> Boiled. <br> <br> <br> EGGS. <br> Fried. <br> Poached Eggs <br> Scrambled. <br> Boiled. <br> Omelet with Cheese. <br> Kidney Omelet. <br> Plain Omelet. <br> Omelet with Parsley. <br> <br> <br> COLD MEATS. <br> Roast Beef. <br> Roast Lamb. <br> Ham. <br> Corned Beef. <br> <br> <br> HOT BREADS. <br> Flannel Rolls. <br> French Rolls. <br> Corn Bread. <br> Brown Bread Toast. <br> Swiss Muffins. <br> Graham Gems. <br> Corn Cakes. <br> Buckwheat Cakes. <br> Dipped Toast. <br> Plain Bread. <br> Soda Biscuit. <br> Honey Drip Syrup. <br> Cracked Wheat. <br> Oat Meal. <br> <br> <br> OOLONG TEA. <br> FRENCH COFFEE. <br> BROMA. <br> CHOCOLATE. <br> GREEN TEA. <br> <br> <br> HOURS FOR MEALS. <br> Railroad Breakfast…. 5 to 6 <br> Dinner… 12 ½ to 3 <br> Regular Breakfast… 6 to 10 ½ <br> Tea and Supper… 6 to 9 ½ <br> <br> <br> SUNDAY: <br> Breakfast... 7 to 11 <br> Dinner… 1 to 3 <br> Supper and Tea, 6 to 9. <br> <br> <br> To fill orders in the kitchen require from 10 to 20 minutes, according to kinds of dishes ordered. <br> <br> <br> Any Dishes ordered not on Bill of Fare will be charged Extra. <br> NOTICED- Should there be any inattention on the part of the servants, please report the same the office. Please ask for letters and Telegrams before going away. <br>