The Hygeia Hotel (1881) · 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 64 dishes

Back Rivor Oysters on Half Shell

Mock Turtle Soup aux Quinels.

Consomme a la Pate Italienne.

Fllet of Sole Fried, Sauce Tartare

Corned Beef and Cabbage

Leg of Mutton, Caper Sauce

Ham and Sauer Kraut.

Beef tongue

Roast Surloin of Beef.

Roast Ribs of Baltimore Beef.

Roast Stuffed Turkey, Cranberry Sauce

Ham, champagne sauce

Roast of Southdown Mutton with Currant Jelly.

Cold Ham

Cold Pressed Corned Beef

Cold roast beef

Cold tongue

Cold Lamb

Cold Mutton

Crab and Lobster Salad, a la Mayonaise.

Lobester, Plain.

1-Stewed Diamond Back Terrapin a la Maryland.

2-Tenderloin of Beef Pique aux Champignons.

3-Oyster Paties a la Creme.

4-Queen Fritters, aux Chocolate

Mashed potatoes

Plain Boiled Potatoes

Baked Potatoes

BAKED SWEET POTATOES

Boiled rice

Hominy

Stewed tomatoes

Sugar Corn

Boiled Onions, Cream Sauce

Fried Parsnips

Cucumber Pickles

Chow chow

Assorted Pickles

Worcestershire Sauce

Spiced Oysters

Celery

Spanish olives

Horse Radish

English Plum Pudding, Brandy Sauce

HOME MADE MINCE PIE

Sliced Green Apple Pie

Sponge Cake

Pound cake

Honey cake

ASSORTED CAKE

Wafer jumbles

Jelly Cake

Lady fingers

Vanilla ice cream

Nuts

Raisins

Almonds

Pecan Nuts

English walnuts

Filberts

Florida oranges

Apples

Tea

Cafe, a la Francaise.