Cincinnati Enquirer Household Club (1900) · The Menu Museum

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

On this menu 38 dishes

Ox Tail, a L' Anglaise

Consomme, plain

Pickled White Onions

Radishes

Mixed Pickles

Baked Bluefish, Italienne

Cucumbers

Pommes croquettes

Bacon and Hot Slaw

Fried Calf Brains, Sauce Creole

Mutton Cutlets, a la Duxelle

Apples, a la Victory

Roast Ribs of Prime Beef, au Jus

Roast Young Turkey, Dressing

Mashed potatoes

Spinach and Egg

Potatoes Dufour

Rice

BUTTERED BEETS

New Corn, Saute

Lettuce and Tomatoes

Steamed Spice Pudding, Kirsch Sauce

Apple Pie

Cherry Souffle

Assorted cakes

NEW YORK ICE CREAM

Cheese: Swiss

Crackers

Dates

Watermelon

Tea

Coffee

Buttermilk

Iced tea

Cheese: Edam

Island Claret

Dry Catawba Wine

Sweet Catawba Wine