Toyo Kisen Kaisha (1900) · 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 37 dishes

Celery branches

Olives

Oyster Soup

Chicken Mulligatawny

Cutlets of fish, tartar sauce

Codfish with Pork scraps

Bacon with lima beans

Shoulder of veal, oyster sauce

Breast of lamb breaded, green peas

Fresh tongue a la jardiniere

Apple fritters au cognac

Curried mutton with rice

Prime Beef, Yorkshire Pudding

Capon with stuffing

Mutton with brown onion sauce

Baked Hubbard Squash

BAKED SWEET POTATOES

String Beans

Mashed potatoes

Boiled potatoes

Ginger pudding, nutmeg sauce

Small pastry

Dried persimmons

Almonds

Italian Cream

Peach Pie

Hot mince pie

Raisins

Oranges

Grapes

Pecans

Filberts

Walnuts

Tea

Coffee

Cocoa

Assorted cheese