Haddon Hall (1901) · 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 69 dishes

Maple Syrup

Haddon Hall Rolls

Honey

Orange marmalade

Buckwheat Cakes

Dry Toast

Buttered toast

Milk toast

Dipped Toast

Shredded Whole Wheat Biscuit

Whole Wheat Bread

Gluten Bread

Pulled bread

Hot Rolls

Graham bread

Zwieback

MUFFINS

Saratoga Potatoes

Stewed potatoes

French fried potatoes

Lyonnaise Potatoes

Baked Potatoes

Boiled eggs

Fried Eggs

Poached eggs

Scrambled Eggs

Shirred Eggs

OMELETTE

Stewed Kidney

Frizzled beef in cream

Stewed Clams

bacon

Calf's liver

Veal Cutlets

Clam Fritters

Hamburg steak

Ham

Broiled Sirloin Steak

Broiled Lamb Chops

Broiled Chicken

Broiled Blue Fish

Fried Bass

Cod fish cakes

Smoked Salmon

Salt mackerel

Young Hyson Tea

Oolong Tea

ENGLISH BREAKFAST TEA

Coffee with hot cream

Postum Cereal

Chocolate

Cocoa

Oat Meal

Flaked Rice

Hominy

Malt Breakfast Food

Wheatena

Ralston Breakfast Food

Pettijohn's

Sliced Tomatoes

Young Onions

Huckleberries

Raspberries

CLAM BROTH

Currants

Stewed prunes

Oranges

Blackberries

Bananas