A New York Public Library website
Still problems with this menu? Email us
Parker House

Transcribe this menu!

Select a menu page that contains food items (dishes).

Click on the first letter of any un-transcribed dish on the menu and follow the prompts on the next screen.

Dishes with a green check Check on them have already been transcribed, so look for one that’s free.

Only do the dishes. Don’t worry about transcribing section titles, addresses, or other incidental text. Learn more...

Look like the menu is done?
If you think all of the dishes on every page of this menu have been transcribed, click here to submit this menu for review (it will go into a queue for review).

See a mistake?
Click the green check marks Check on the menu to edit a dish. You can also click the pencil Edit icons in the master dish list.

Location
Parker House


413 dishes

Date
September 28, 1865

Map this menu!

Jpeg&svc.scale=0,240&svc Jpeg&svc.scale=0,240&svc Jpeg&svc.scale=0,240&svc Jpeg&svc.scale=0,240&svc
Dish Page Price
Soups Without Meats 2 0.3
Chicken Soup 2 0.2
Mock Turtle Soup 2 0.2
Gumbo 2 0.2
Tomato Soup 2 0.2
Barley Soup 2 0.2
Broiled Halibut 2 0.5
Boiled Cusk, Cream Sauce 2 0.4
Fried Perch 2 0.4
Broiled Blue Fish 2 0.4
Baked Cod, Port Sauce 2 0.4
Stewed Eels 2 0.4
Boiled, Turkey, Oyster Sauce 2 0.65
Boiled, Leg Of Mutton, Caper Sauce 2 0.6
Boiled, Chicken & Pork, White Sauce 2 0.65
Boiled, Corned Beef 2 0.4
Boiled, Shoulder Corned Pork 2 0.4
Boiled, Calf's Head, Brain Sauce 2 0.5
Potted Pigeons 2 0.6
Baked Beans And Pork 2 0.5
Mutton Cutlets, Tomato Sauce 2 0.6
Currie Of Veal With Rice 2 0.5
Veal Cutlets, Madeira Sauce 2 0.5
Stewed Calf's Liver 2 0.5
Lamb Fries, Wine Sauce 2 0.5
Fricasee Of Chicken 2 0.6
Bird Pie 2 0.6
Roast Chicken 2 0.65
Roast Beef 2 0.55
Roast Lamb, Mint Sauce 2 0.6
Roast Leg Of Mutton 2 0.6
Roast Green Goose 2 0.65
Roast Loin Of Veal, Stuffed 2 0.5
Boiled Ham 2 0.4
Cold Roast Beef 2 0.45
Pressed Corned Beef 2 0.4
Boiled Tongue 2 0.4
Cold Roast Chicken 2 0.55
Boiled Rice 2 0.1
Marrow Squash 2 0.1
Boiled Potatoes 2 -
Macaroni 2 0.25
Mashed Potatoes 2 0.1
Pickled Beets 2 0.05
Stewed Tomatoes 2 0.15
Stewed Turnips 2 0.05
Fried Potatoes 2 0.1
New Onions 2 0.1
Baked Tomatoes 2 0.15
Stewed Potatoes 2 0.1
Lima Beans 2 0.15
Baked Sweet Potatoes 2 0.1
New Cabbage 2 0.1
Green Corn 2 0.1
Boiled Sweet Potatoes 2 0.1
New Beets 2 0.05
Socotash 2 0.25
Cauliflower 2 0.25
Fried Egg Plant 2 0.2
Horseradish 2 -
India Chutney 2 0.1
Japan Soy 2 -
Harvey Sauce 2 -
London Club Sauce 2 -
Pickles 2 -
Devonshire Sauce 2 -
Union Sauce 2 -
Sultana Sauce 2 -
Worcestershire Sauce 2 0.1
French Mustard 2 -
Cumberland Sauce 2 -
Martinoes 2 0.1
Walnuts 2 0.1
Cauliflower 2 0.1
Chow Chow 2 0.1
White Onions 2 0.1
Mixed Pickles 2 0.1
Gherkins 2 0.1
Lobster Salad 2 0.4
Chicken Salad 2 0.5
Currant Jelly 2 0.15
Plain Lobster 2 0.35
Apple Sauce 2 0.1
Dressed Lettuce 2 0.2
Plain Lettuce 2 0.1
Cranberry Sauce 2 0.1
Apple Jelly 2 0.1
Plain Celery 2 0.25
Dressed Tomatoes 2 0.2
Raw Tomatoes 2 0.1
Dressed Celery 2 0.35
Mince Pie 2 0.15
Baked Indian Pudding 2 0.15
Apple Pie 2 0.15
Apple Dumplings, Cold Sauce 2 0.15
Peach Pie 2 0.15
Baked Ground Rice Pudding 2 0.15
Squash Pie 2 0.15
Charlotte Russe 2 0.2
Lemon Pie 2 0.15
Peach Meringue 2 0.2
Cream Pie 2 0.15
Blanc Mange 2 0.2
Washington Pie 2 0.15
Champagne Jelly 2 0.2
Cream Cakes 2 0.15
Madeira Jelly 2 0.2
Assorted Cake 2 0.15
Cognac Jelly 2 0.2
Cocoas 2 0.15
Macaroons 2 0.15
Curacoa Ice Cream 2 0.2
Vanilla Ice Cream 2 0.2
Orange Sherbet 2 0.15
Lemon Ice Cream 2 0.2
Olives 2 0.15
American Cheese 2 0.05
Raisins 2 0.1
Coffee 2 0.2
Cantelope Melons 2 0.15
Walnuts 2 0.15
Cheshire Cheese 2 0.15
Musk Melons 2 0.15
Almonds 2 0.15
Watermelons 2 0.15
Concord Grapes 2 0.15
Peaches 2 0.15
Sekel Pears 2 0.15
Hamburg Grapes 2 0.35
Louis Bonne Pears 2 0.15
Apples 2 0.1
Boiled Cod, Oyster Sauce 2 0.4
Roast Young Turkey 2 0.65
Boiled Leg Of Mutton 2 0.6
Potted Pigeons 2 0.6
Veal Cutlets, Tomato Sauce 2 0.5
Roast Green Goose 2 0.65
Bird Pies 2 0.6
Lambs Fries, Wine Sauce 2 0.5
Champagne, Schreider, Standard 3 1.75- 0.0
Standard Pale Sherry 3 1.0- 0.0
Champagne, Schreider, Dry 3 1.75- 3.5
Standard Brown Sherry 3 1.0- 2.0
Champagne, Roederer's Verzenay 3 2.0- 4.0
Yriarte Pale Sherry 3 1.25- 2.5
Champagne, Roederer's Dry Siller 3 2.0- 4.0
Yriarte Brown Sherry 3 1.25- 0.0
Champagne, Roederer's Imperial 3 2.25- 0.0
Club Pale Sherry 3 1.5- 3.0
Champagne, Roederer's Cabinet 3 2.0- 4.0
Topas Pale Sherry 3 1.5- 2.5
Amontillado, Very Dry 3 1.25- 3.5
Champagne, Roederer's Carte Blanche 3 2.5- 5.0
Sherry: Cabinet 3 1.75- 3.5
Champagne, De St. Marceaux & Co., Black Label 3 1.75- 0.0
Pemartin's Superior Pale Sherry 3 1.5- 0.0
Champagne, Grand Vin Imperial 3 4.0
Imperial Amontillado, Very Dry 3 2.0- 0.0
Champagne, Bonene, Fils & Co., Cabinet 3 1.75- 3.5
Prince Albert, Delicate And Dry 3 2.0- 4.0
Champagne, Moet & Chandon, Impl. Green Seal 3 2.25- 0.0
Champagne, Moet & Chandon, Verzenay 3 1.75- 0.0
Star And Garter, Best Dry Sherry In Country 3 2.5- 0.0
Champagne, G. H. Mumm & Co., Gold Seal 3 3.0- 6.0
Competitor Sherry, Very Delicate 3 2.5- 0.0
Champagne, H. H. Mumm & Co., Cabinet 3 2.0- 4.0
Nabob Brown Sherry, Old And Rich 3 2.0- 4.0
Champagne, H. H. Mumm & Co., Verzenay 3 1.75- 0.0
Champagne, Hiedsieck, Piper & Co. 3 1.75- 3.5
Sup. Old Brown Sherry (Gen. Theo. Lyman) 3 2.0- 4.0
Champagne, Madame Cliquot 3 2.5- 5.0
Champagne, Ruinart (Very Dry) 3 1.75- 3.5
Champagne, Longworth's Sparkling Catawba 3 1.5- 3.0
Champagne, Sparkling Catawba, (Chas. Bottler's) 3 1.5- 0.0
Champagne, Sparkling Hock (Mappes') 3 2.0- 4.0
Madeira: Webster 3 1.5- 2.5
Champagne, Sparkling Moselle, Muscateller 3 1.75- 3.5
Madeira: Monteiro's Old London Particular 3 1.5- 0.0
Madeira: Leacock 3 2.0- 0.0
(Frozen Champagne, 50 Cents Extra.) 3 -
Madeira: Monteiro's Reserve 3 2.0- 4.0
Madeira: Monteiro's Nord Polen 3 2.0- 4.0
Monteiro's Nord Polen 3 2.0- 4.0
Table Clarets 3 0.4- 0.75
Madeira: Don Pedro 3 2.0- 4.0
Claret: St. Julien Medoc 3 1.0
Madeira: Victoria 3 2.0- 0.0
Claret: St. Julien 3 0.75- 0.0
Madeira: West India, Don Pedro 3 6.0
Claret: Madame Ammoreux 3 2.5
Madeira: James Perkins, Sen., 50 Years Old 3 10.0
Claret: Pomys D' Estournel 3 1.5- 3.0
Madeira: Israel Thorndike, Jr. 3 10.0
Claret: Chateau La Rose 3 1.0- 2.0
Claret: Leoville 3 1.0- 2.0
Claret: Chateau Margaux 3 1.5- 3.0
Claret: Chateau Mouton 3 5.0
Claret: Chateau Margaux, 1817 3 5.0- 0.0
Hock: Nackenheimer 3 1.0- 2.0
Chateau Latlitte, 1817 3 5.0- 10.0
Hock: Moselwein 3 1.25- 2.5
Hock: Nierstiener 3 1.35- 2.5
Claret: Chateau Lafitte, 1858 3 5.0
Hock: Marcobruner 3 1.5- 3.0
Claret: Chateau Lafitte, 1844 3 3.0- 6.0
Hock: Leibfraumilch 3 1.5- 3.0
Claret: Laroze, 1844 3 6.0
Hockheimer 3 1.5- 75.0
Claret: Latour, 1851 3 6.0
Hock: Stein Wine, In Box Bottles 3 1.5- 3.0
Claret: Chateau Margaux, 1846 3 3.0- 6.0
Hock: Johannisberger 3 2.0- 0.0
Claret: Chateau Margaux, 1844 3 3.5- 7.0
Hock: Cabinet Steinberger, Superior 3 5.0
Hock: Rudesheimer 3 1.5- 3.0
Dry Catawba, Very Delicate 3 0.75- 1.5
Hock: F. M. Schloss' Johannisberger, 1846, Yellow Seal 3 6.0
Native Wine: Superior California 3 0.75- 1.5
Aliso Angelico, Sweet California 3 1.5
Hock: F. M. Schloss' Johannisberger, 1846, Green Seal, Prince Metternich 3 10.0
Hock: F. M. Schloss' Johannisberger, 1846, Silver Seal 3 12.0
Common Sauternes 3 0.5- 1.0
Haut Sauternes 3 1.0- 150.0
Sauterene: Chateau De Malle (Count Saluce) 3 1.5- 3.0
Sauterne: Latour Blanche 3 2.0
Brandy: Hennessy's Lon. Dock, Very Old Pale 3 2.0- 4.0
Chablis 3 0.65- 14.0
Brandy: Hennessy's Lon. Dock, Very Old Dark 3 2.0- 4.0
Brandy: Hennessy's Gold Seal, Very Superior 3 2.5- 0.0
Hermitage 3 0.5- 4.0
Brandy: X O H, Very Old 3 6.0
White Chablis (Charles Serre & Fils) 3 3.0
Bourbon Whiskey, Very Old 3 1.25- 2.5
White Hermitage 3 3.0
Rye Whiskey, Very Old And Fine 3 1.25- 2.5
Old Plantation Rum 3 1.25- 2.5
Burgundy: Macon 3 2.0
Burgundy: Beaune 3 1.25- 0.0
Burgundy: Sparkling 3 1.75- 3.5
London Brown Stout 3 0.5
Burgundy: Pomarmard 3 3.5
Guinness' Dublin Ditto 3 0.5
Burgundy: Clos De Vougeot 3 5.0
Burgundy: Clos De Vougeot 3 5.0
Bass' Pale India Ale 3 0.5
Burgundy: St. George's 3 5.0
Burgundy: Romanie 3 5.0
Muir's Scotch Ale 3 0.5
Burgundy: Chambertin Clos De Veze 3 3.0- 6.0
Albany Ale 3 0.25
Burgundy: Sparkling (From W. P. Winchester) 3 2.5
Alsopp's India Ale, On Draught 3 0.2
Gault's Porter, On Draught 3 0.15
Richardson's Ale, On Draught 3 0.15
Port: White 3 1.5- 3.0
Adams's Champagne Cider, Pints 3 0.35
Port: Brazil Pale, Dry, And Very Old 3 1.5- 3.0
Cider, Pints 3 0.25
Port: Victoria, Higest London Standard 3 1.5- 3.0
Chartreuse. 3 -
Absinthe 3 -
White Curacoa 3 -
Kirschwasser 3 -
Vermouth 3 -
Annisette 3 -
Maraschino 3 -
Kissingen 3 -
Vichy. 3 -
Congress Water 3 -
Seltzer Water. 3 -
Rump Steak 4 0.55
Chicken, Broiled, Half 4 0.65
Sirloin Steak 4 0.65
Chicken With Mushrooms 4 0.9
Tenderloin Steak 4 0.8
Chicken A La Tartar 4 0.9
Porter House Steak 4 0.9
Chicken With Truffles 4 1.15
Lamb Chops 4 0.6
Rump Steak With Onions 4 0.7
Tenderloin With Olives 4 1.0
Lamb Chops With Mushrooms 4 0.85
Tenderloin With Truffles 4 1.3
Lamb Chops Spanish Sauce 4 0.75
Tenderloin With Mushrooms 4 1.0
Sweet Breads, Plain 4 1.0
Tenderloin With Spanish Sauce 4 1.0
Sweet Breads, Larded 4 1.25
Tenderloin A La Maitre 4 1.0
Sweet Breads With Truffles 4 1.5
Frogs 4 0.5
Spanish Mackerel 4 0.65
Black Breast Plover, Per Pair 4 1.0
Soft Shell Crabs 4 0.75
Woodcock, Each 4 1.0
Marsh Birds 4 0.75
Quails, Each 4 1.0
Green Plover, Per Pair 4 1.0
Chicken Partridge 4 1.0
Brandt Birds, Each 4 0.75
Widgeon 4 1.0
Black Ducks 4 1.25
Philadelphia Reed Birds 4 1.0
Stewed Potatoes 4 0.1
Fried Potatoes 4 0.1
Lyonaise Potatoes 4 0.15
Tomatoes 4 0.1
Socotash 4 0.2
Plain Lettuce 4 0.1
Dressed Tomatoes 4 0.2
Fried Egg Plant 4 0.2
Sweet Potatoes 4 0.1
Dressed Lettuce 4 0.2
Broiled Tomatoes 4 0.15
Green Corn 4 0.1
Dressed Celery 4 0.2
Cauliflower 4 0.25
Plain Celery 4 0.25
Cantelope Melons 4 0.15
Watermelons 4 0.15
Peaches 4 0.15
Musk Melons 4 0.15
Concord Grapes 4 0.15
Louis Bonne Pears 4 0.15
Hamburg Grapes 4 0.35
Sekel Pears 4 0.15
Oysters, Fancy Roast 4 0.5
Oysters, Steamed 4 0.6
Oysters On Shell 4 0.5
Oysters, Pickled 4 0.35
Oysters, Broiled 4 0.6
Oysters, Roast 4 0.6
Oysters, Fried In Batter 4 0.6
Oysters, Stewed 4 0.35
Oysters, Fried 4 0.6
Fried Scollops 4 0.5
Oysters, On Blazer 4 0.75
Stewed Scollops 4 0.35
Stewed Kidneys, Wine Sauce 4 0.5
Beef Steak 4 0.55
Fried Calf's Brains 4 0.4
Mutton Chop 4 0.6
Broiled Calf's Liver 4 0.4
Veal Steak 4 0.5
Veal Cutlets, Breaded 4 0.5
Fried Veal And Pork 4 0.5
Broiled Pigs' Feet 4 0.4
Mutton Cutlets, Breaded 4 0.6
Fried Cod 4 0.4
Ham And Eggs 4 0.65
Fried Clams 4 0.4
Broiled Ham 4 0.4
Devilled Kidney 4 0.5
Broiled Tripe 4 0.4
Fried Perch 4 0.4
Fried Perch 4 0.4
Broiled Kidneys 4 0.5
Broiled Blue Fish 4 0.4
Chickens' Livers 4 0.5
Lamb Fries 4 0.5
Roast Beef 4 0.45
Cold Boiled Ham 4 0.4
Pickled Oysters 4 0.35
Boiled Tongue 4 0.4
Lambs' Tongues 4 0.35
Pressed Corned Beef 4 0.4
Roast Chicken 4 0.55
Boned Turkey 4 0.5
French Olives 4 0.15
Plain Lobster 4 0.35
Sardines Salad 4 0.25
Chicken Salad 4 0.5
Queen Olives 4 0.15
Lobster Salad 4 0.4
Currant Jelly 4 0.15
Strawberry Preserves 4 0.25
Crab Apples 4 0.2
Citron Preserves 4 0.2
Cranberry Jelly 4 0.15
Quince Preserves 4 0.2
Stewed Pears 4 0.15
Apple Jelly 4 0.1
Peaches And Cream 4 0.25
Baked Sweet Apples 4 0.15
Omelet With Jelly 4 0.4
Omelet With Conserve 4 0.4
Omelet With Parsley 4 0.25
Omelet, With Onions 4 0.25
Omelet With Herbs 4 0.4
Omelet, Plain 4 0.25
Eggs, Scrambled 4 0.25
Eggs, Poached 4 0.25
Eggs, Shirred 4 0.25
Eggs, Dropped 4 0.25
Griddle Cakes 4 0.15
Tea Buns 4 0.15
Anchovy Toast 4 0.25
Anchovy Toast 4 25.0
Buttered Toast 4 0.15
Toast 4 0.15
Welch Rarebits 4 0.25
Biscuit 4 0.15
Tea Rolls 4 0.15
Ginger Bread 4 0.15
Waffles 4 0.2
Dream Toast 4 0.2
Chocolate 4 0.25
Broma 4 0.2
Cocoa 4 0.2
Coffee 4 0.2
Green Tea 4 0.2
Oolong Tea 4 0.2
Black Tea 4 0.2