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Parker House

Location
Parker House


408 dishes

Date
September 28, 1865

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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
Cold Boiled Ham 2 0.4
Cold Roast Beef 2 0.45
Cold Pressed Corned Beef 2 0.4
Cold 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
Eng. Pickles, Walnuts 2 0.1
Eng. Pickles, Cauliflower 2 0.1
Eng. Pickles, Chow Chow 2 0.1
Eng. Pickles, White Onions 2 0.1
Eng. Pickles, Mixed Pickles 2 0.1
Eng. Pickles, 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 Sillery 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, G. H. Mumm & Co., Cabinet 3 2.0- 4.0
Nabob Brown Sherry, Old And Rich 3 2.0- 4.0
Champagne, G. H. Mumm & Co., Verzenay 3 1.75- 3.5
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
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- 2.0
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- 3.5
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- 3.5
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
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
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
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