The Menu Museum

An archive of historical restaurant menus from the New York Public Library.

16,525 menus
64,352 scanned pages
1851–2008

Scans and transcription data from the New York Public Library’s What’s on the Menu? project.

Not affiliated with NYPL.

Uncatalogued scans

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Haddon Hall

March 31, 1900

On this menu 53 dishes

Little Neck clams
OYSTERS ON HALF SHELL
Mock turtle soup
Consomme Royal
SALTED ALMONDS
Celery
Olives
boiled rock, lobster sauce
Cucumbers
Potato Croquettes
boiled tongue, tartar sauce
stewed diamond back terrapin
WELSH RAREBIT ON TOAST
braised sweet breads with peas
Roast ribs of beef
Coffee
Nuts
Raisins
Fruit
Dates
Figs
crystallized ginger
roast new jersey capon filled, cranberry sauce
Sliced pineapple
Sponge Cake
Roast Spring Lamb, Mint Sauce
Mixed Cake
lemon jelly
Chow chow
cream jelly, decorated
cole slaw
german relish
sweet potatoes, browned
new potatoes, cream dressing
cauliflower, cream dressing
Stewed tomatoes
Fried Egg Plant
bisque ice cream
rice pudding
Spinach
junket
Peas
welcome pudding, yellow sauce
Boiled rice
Mashed potatoes
cocoanut pie
cherry sherbet
Mince Pie
Crackers
broiled squabs on toast
american, canadian and edam cheese
Tomato Salad
lettuce, plain or dressed