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Cunard Line

Date
1900-03-09

Pages

  1. Page 1
  2. Page 2

Dishes

Page 1

Pea Soup
Chicken broth
Potted Shrimps
Pickled Oysters
Liver Sausage
BORDEAUX SARDINES
Saucisson de Lyon
Baked Haddock Egg Sauce
Corned Beef & Vegetables
Broiled Spring Chicken
Hashed Venison
Baked Potatoes
Jacket Potatoes
Sweet Potatoes
Saute Potatoes
Cold Roast Chicken
Galantine of Chicken
Cold Roast Prairie Chicken
Cold Roast lamb mint sauce
Cold London Braised Beef
Cold Corned Brisket of Beef
Cold Roast Rib of Beef
Cold Westphalia Ham
Cold Roast Mutton Currant Jelly
Cold Rolled Ox Tongue
Cold Yorkshire Brawn
Cold Roast Turkey
Cold Boar's Head & Pistachios
Lettuce & Tomatoes
Stewed Apples & Custard
Small pastry
Semolina Pudding
Mixed Pickles
Piccalilli
Onion Pickles
Walnut Pickles
Chutney
Worcester
Anchovy Ketchup
Mushroom Ketchup
Ice cream
Pine Apple
Apples
Nuts Assorted
Cream Cheese
Stilton Cheese
Wiltshire Cheese
Cheshire Cheese
Gorgonzola Cheese
Tea
Coffee
Potato salad
potted shrimp

Page 2

Pommery & Greno, Extra Sec & Sec
Clicquot, Dry
George Goulet, Extra Dry
George Goulet, Extra Brut
Perrier, Jouet & Co., Dry Special
G.H. Mumm & Co., Extra Dry
Heidsieck & Co., Dry Monopole
Fine Vintage Claret
Good Bordeaux Claret
Light Claret
Sparkling Hocks
Still Hocks
Moselle Sparkling
Moselle Still
PORT
Pale Dry Sherries
Golden Sherries
Burgundy Nuits
Chartreuse
Maraschino, Marie Brizard
Benedictine
Vermouth
Creme de Menthe
Brandy Very Old
Whiskies Irish
Whiskies Scotch
American Rye, Park & Tilfords Y.P.M.
Canadian Club, Walker's
Hollands
Old Tom
RUM
Ale & Porter
Soda Water
LAGER BEER
Ginger Ale
Lemonade
Seltzer
Apollinaris
Johannis
Johannis Lithia Waters
Congress Water

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.