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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Hamburg Amerika Linie Steamer Furst Bismarck

July 5, 1901

On this menu 32 dishes

Huhnerbruhe mit Reis
Nieren-Suppe.
Gebratener Fisch, Butter.
Roastbeef, Madeirasauce
Vol-au-vent a la Toulouse
Gebratener Capaun
Gefullte Eierpflanze auf Tyroler Art.
Gemischtes Eis-Creme
Wiener Torte
Kase
Fruchte
Kaffee
Wachsbohnen
Blumenkohl
compot
Salat
Broth of Chicken with Rice
Kidneys-soup
Fried Fish, Butter
Roastbeef, sauce Madeira
Vol-au-vent a la Toulouse
Roast capon
Stuffed Egg-plant Tyrol style.
Mixed ice-cream
Vienna-tart
Cheese
Fruits
Coffee
Preserves
Wax-beans
Cauliflower
Salad