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Cunard Line

Date
1900-04-10

Pages

  1. Page 1
  2. Page 2

Dishes

Page 1

Oysters
Smoked Roe
Olives
Consomme Monte Carlo
Puree de Tomates
Boiled Salmon Trout, Sauce Vert
Haddock a la Maitre d'Hotel
Cotelette de Mouton a la Francaise
Jugged Hare a la Moderne
Fricasse of Frogs Legs aux Champignons
Roast Beef, Yorkshire Pudding, Baked Potatoes
Braized Leg of Mutton
Roast Turkey a la Chipolata
Chicken a la Provencale
Pigs Cheek, Spinach
Celery
Boiled Portugal Onions, Cream Sauce
Boiled rice
french beans
Boiled, Baked and Rissole Potatoes
Roast Black Game, Bread Sauce
Westphalia Ham a la St James
Rhubarb tart
Coffee
Creme a la Vanille
Patisserie Suisse
Cerealine Pudding
Omelettes aux confitures
Pouding a la Diplomate, Sauce Vin
Pistache ice cream
Amandes a la Diable
Spaghetti au Gratin
Spaghetti au Gratin
Tea
Cheshire
Coffee
french beans
Stilton Wiltshire
Gorgonzola
Cream Cheese

Page 2

Pommery & Greno, Extra Sec
Pommery & Greno, Sec
Clicquot, Dry
George Goulet, Extra Dry
George Goulet, Extra Brut
Perrier, Jouet & Co., Extra Dry Special
G.H. Mumm & Co. Extra Dry
Heidsieck & Co. Dry Monopole
Fine Vintage Claret
Table Claret, Good Bourdeaux
Light Claret
Sparkling Hocks
Still Hocks
Sparkling Moselle
Still Moselle
PORT
Pale Dry Sherry
Golden Sherry
Nuits
Chartreuse
Maraschino
Benedictine
Vermouth
Creme de Menthe
Very old brandy
IRISH WHISKEY
SCOTCH WHISKEY
American Rye, Park & Tilfords Y.P.M.
Walker's Canadian Club
Hollands
Old Tom
RUM
Ale
Porter
Soda Water
LAGER BEER
Ginger Ale
Lemonade
Seltzer
Apollinaris
Johannis & Johannis Lithia Water
Apollinaris & Johannis Water
Congress Water
Apenta Water (medicinal)

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.