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The Grand Union breakfast menu

Download men000943.tif (image/tiff; 21.27 MB)

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)

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>