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The Grand Union breakfast menu

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Information

Date
1870 to 1933
Description
Note: No date on menu. Includes list of hours for meals Restaurant: The Grand Union Location: Winnipeg, Canada
Digital ID
men000943
Permalink
http://n2t.net/ark:/62930/d1b27q742
Details
Subject
Cooking, European
Time Period
1870s (1870 - 1879)
1880s (1880 - 1889)
1890s (1890 - 1899)
1900s (1900 - 1909)
1910s (1910 - 1919)
1920s (1920 - 1929)
1930s (1930 - 1939)
Place
Winnipeg
Resource Type
Text
Material Type
menus
Source
The Grand Union, breakfast menu, approximately 1880 to 1920
Archival Collection
Bohn-Bettoni Menu Collection
Digital Project
Menus: The Art of Dining
Citation

men000943. 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/d1b27q742

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
5 5/8 x 3 5/8 inches
255 bytes
Language

English

Publisher
University of Nevada, Las Vegas. Libraries
Format
image/tiff

Men000943 <br> <br> <br> THE GRAND UNION, <br> WINNIPEG. <br> <br> <br> BREAKFAST. <br> <br> <br> Oatmeal Porridge. <br> Cracked Wheat <br> <br> <br> Sirloin Steak. <br> Pork Chop. <br> Veal Cutlet. <br> Mutton Chop. <br> Calf’s Liver. <br> Sugar Cured Ham. <br> Breakfast Bacon. <br> French Tripe. <br> Rashers of Salt Pork. <br> <br> <br> Veal Cutlet, Breaded. <br> Sausage. <br> Fresh Fish. <br> Corn Beef, Hashed. <br> Mush. <br> Cod Fish Balls. <br> <br> <br> EGGS. <br> Omelets, Plain, with Jelly, Cheese, Ham. <br> Boiled, Poached, Fried, Scrambled. <br> Stewed Kidney. <br> Stewed Tripe. <br> <br> <br> POTATOES. <br> Baked. <br> Fried. <br> Stewed in Cream. <br> Lyonaise. <br> <br> <br> POTATOES. <br> Baked. <br> Fried. <br> Stewed in Cream. Lyonaise. <br> <br> <br> BreakRols. <br> Muffins. <br> Corn Bread. <br> Cry Toast. <br> Dipped Toat. <br> Milk Toast. <br> Griddled Cakes. <br> Wheat Bread. <br> Graham Bread. <br> <br> <br> Coffee. <br> English Breakfast Tea. <br> Tea. <br> <br> <br> HOUSE FOR MEALS. <br> Breakfast 6:30 to 10. <br> Lunch 12:30 to 2. <br> Dinner 6 to 8:30. <br> <br> <br> SUNDAY. <br> Breakfast 8 to 10:30. <br> Lunch 1 to 2. <br> Dinner 5:30 to 7:30. <br>