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

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The Dufferin

? · September 10, 1889

On this menu 42 dishes

Scotch Broth
Split pea soup
Boiled haddock
Pommes de terre, a la Bechamel
Cucumbers
Sliced Tomatoes
Corned beef
Smoked Bacon
Leg of Mutton
Roast loin of beef
Stuffed veal
Ribs of beef
Chicken, cranberry sauce
Braised brisket of beef, a la Jardiniere
Lamb fries, sauce tomate
Compote of plums
Roast beef
Ham
Tongue
Corned beef
Boiled potatoes
Mashed potatoes
Beets
Squash
Green Corn
Carrots
Cauliflower
Hominy pudding
Squash Pie
BLUEBERRY PIE
APRICOT PIE
Cake
Chocolate Ice Cream
Apples
peaches
Bartlett Pears
Grapes
Nuts
Raisins
Cheese
Celery
Coffee