Occidental & Oriental Steamship Company (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 42 dishes

Consomme

Baked halibut wine Sauce

Cream of asparagus

Pickled Walnuts & Onions

Eastern Oysters on half shell

California ripe Olives, Celery, Radishes

Codfish a-la-Creme

Stewed Terrapin a-la-Maryland

Epigramme of Lamb au Champignons

Macaroni au Grattan

Peach Fritters

Curried Giblets & Rice

Boned Shoulder of Mutton, Caper Sauce

Corned Brisket of Beef & Cabbage

Smoked Ox Tongue & Turnips

Dupree Ham with Spinach

Figs

Prime Beef + Yorkshire Pudding

Veal + Dressing

Turkey + Cranberry Sauce

Potatoes Mashed

Stewed Peaches

Mashed Turnips

Boiled Bombay Onions

English plum pudding

Pies Mince & Rhubarb

Nuts

Crackers

Coffee

Tea

Swiss cheese

AMERICAN CHEESE

Edam Cheese

Vanilla ice cream

Snow Pudding

Maced na Fruit-Pound

Fruit

assd. Cakes

Potatoes Boiled

Raisins

Fresh California Oranges

Fresh California Oranges