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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Hotel Jermyn

Scranton, PA · March 14, 1900

On this menu 60 dishes

BLUE POINTS
Little Necks
Olives
Young Onions
Dill Pickles
Chow chow
Sweet mixed pickles
Sweet Mangoes
Radishes
Odart Pickles
Canape Anchois
Russian Sardines
Consomme, a l'Orge
Cream of Asparagus Tips
Imported Dinner Crackers
Zweiback or Croutons
Hot Dinner Rolls
Baked Roe Shad
BROWNED POTATOES
Spiced Beets
Boiled Ham Hock with String Beans
Salmi of Duck, aux Champignons
Beef Tongue, Braise-Jardiniere
Terrapin, Saute, Jermyn-Casserole
Apples, a la Conde
Punch, Sicilian, with Sugar Wafers
Roast Prime Ribs Beef, Drip Gravy
Roast Lamb, Mint Sauce or Jelly
Roast Loin of Veal with Prunes
Mashed potatoes
Stewed tomatoes
Boiled potatoes
Boiled rice
Stewed oyster plant
Lima beans
LETTUCE WITH EGG
Mayonnaise Shrimp
Tapioca Pudding, Apple Sauce
Strawberry pie
lemon meringue pie
Cherry Tarts
Apricot Ice Cream
ASSORTED CAKE
Fruit
Figs and Raisins
New Dates
Cracked Hickory or Black Walnuts
Pecans
Brazil Nuts
Filberts
English walnuts
Almonds
Peanut Brittle
Cracker Jack
ROQUEFORT CHEESE
CAMEMBERT CHEESE
AMERICAN CHEESE
Salt Wafers
Water Crackers
French Drip Coffee