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The Grand Union breakfast menu

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

English

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>