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St. Charles Hotel breakfast menu

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)
Place
Pittsburgh
Resource Type
Text
Material Type
menus
Source
St. Charles Hotel, breakfast menu, approximately 1880 to 1920
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
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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

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>