HIRAM RICKER & SONS (1892) · 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 53 dishes

Consomme a la Dauphine

Oyster Stew

Boiled Chicken Halibut au Vin Blanc

Broiled Bluefish, aux Beurre Montpellier

Pomme de Terre a la Rouennaise

Picked Onions

Sliced Tomatoes

Olives

Celery

Cucumbers

Filet de Voilaile a la Richelieu

Philadelphia Capon, Sauce D'Uxelles

Sirloin of Beef, Dish Gravy

spring lamb, mint sauce

Native Duck, Red Currant Jelly

Fried Chicken Maryland Style

Small Patties of Lobster aux Petits Pois

Spaghetti a la Neapolitaine

Beignet Souffle au Confiture

Pine-apple Water Ice

Boned Turkey Truffled en Aspic

Cold roast beef

Chicken salad

Cold Boiled Ham

Dressed Celery with Mayonnaise

Boiled potatoes

Mashed potatoes

Boiled Sweet Potatoes

Green Corn

shelled beans

New beets

Boiled rice

New squash

Stewed tomatoes

Suet Pudding, Brandy Sauce

Baked Indian Pudding, hard sauce

Apple Pie

lemon meringue pie

APRICOT PIE

Vanilla ice cream

Walnut Cake

Sunshine Cake

ASSORTED CAKE

Charlotte Russe

Wine Jelly

Cream Puffs

AMERICAN CHEESE

Edam Cheese

Raisins

Nuts

Watermelon

Tea

Coffee