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Holly Inn

Date
1900-12-25

Pages

  1. Page 1
  2. Page 2
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  5. Page 5
  6. Page 6
  7. Page 7
  8. Page 8
  9. Page 9
  10. Page 10

Dishes

Bluepoints
Sardine Canapes
Clear green turtle
COLD BOUILLON
Puree of Tomato aux Croutons
toasted crackers
Grilled Pike, Maitre d'Hotel
Boiled Rock Cod, Egg Sauce
Pommes Seashell
Queen olives
Celery
Sweet and Sour Pickles
Young Onions
Lettuce
Radishes
Scarlet Ox Tongue with Spinach
Leg of Southdown Mutton, Caper Sauce
Baked Small Chicken Pie
Escalloped Oysters a la Bechamel
Sweet Bread Patties, Holly Inn Style
Bananas a la Newburg
Prime Ribs of Beef, Yorkshire Pudding
Rhode Island Green Goose, Orange Marmalade
Spring Lamb, Mint Sauce or Brown Gravy
Roast Haunch of Venison, Sauce Spagnole
Fresh Pork, Apple Sauce
Boiled potatoes
GREEN PEAS
Hubbard Squash
Mashed Turnips
Boiled Spanish Onions
Boiled rice
Roman Punch
Demitasse
Bent's Water Crackers
Soda Crackers
Stuffed Quail with Currant Jelly, Julienne Potatoes
Vermont Cream Cheese
Prune Souffle, Whipped Cream
Salmi of Red Headed Duck with Olives
Shrimp Salad
Turkey Salad, Mayonnaise
Malaga grapes
Sliced Green Apple Pie
English plum pudding, hard and brandy sauce
Mince Pie
Layer Raisins
New England Pumpkin Pie
Charlotte Russe
MIXED NUTS
TUTTI FRUTTI ICE CREAM
Wintergreen Drops
Bananas
Port Wine Jelly
Oranges
Peppermint Drops
Gateau au Chocolate
Apples
Figs
Stuffed Dates
Chocolate Caramels
ASSORTED CAKE
AMERICAN CHEESE
Edam Cheese
Pineapple Cheese
Mashed potatoes
Sweet Potatoes

Source: NYPL Digital Collections

16,525 menus · 64,352 scanned pages · 1851–2008 · uncatalogued scans

Scans and transcription data from the New York Public Library’s What’s on the Menu? project. This site is not affiliated with NYPL.