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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Putnam House

New York City · February 18, 1900

On this menu 29 dishes

Mutton Broth$0.10
Fried Filet of Sole with Bacon, Potatoes Lyonnaise$0.20
Fresh Beef, Horseradish Sauce$0.25
Small Sirloin, Saute Borderlaise$0.20
Macaroni, Neapolitaine$0.10
Peach Fritters, Glace$0.10
Ribs of beef$0.25
spring lamb, mint sauce$0.25
Boiled potatoes$0.05
Lima beans$0.05
Farina Pudding$0.05
Assorted Pies$0.05
Milk$0.05
Sliced Bananas and Cream$0.15
Broiled Lamb Kidneys on Toast$0.25
Boiled Lobster$0.30 – $0.50
BROILED LIVE LOBSTER$0.60
Fried Scallops$0.30
Cold Cup Consomme$0.10
Sliced Tomatoes$0.15
Fried smelts, tartar sauce$0.15
Broiled Squab on Toast$0.50
Sliced Oranges and Cream$0.15
Celery$0.15
Ice cream$0.10
Cakes$0.10
Mashed potatoes$0.05
Broiled Lamb Kidneys on Toast with Bacon$0.35
wine$0.50