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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Norddeutscher Lloyd Bremen

SS Barbarossa · April 11, 1901

On this menu 71 dishes

DurchgestricheneLinsensuppe brunois
Mittelrippenstuck, Pariser Art
Kuken forestiere
Gebackene Kartoffeln
Pflaumen-Kompott
Blitzkuchen mit Vanille Creme
Kaffee
Warm: Beefsteak
Warm: Irish stew
Kalt: Schinken gerauchert
Kalt: Schinken gekocht
Kalt: Mettwurst
Kalt : Leberwurst
Rauchfleisch
Zunge
Cornedbeef
Sulze
Brawn
Lentil puree soup a la brunoise
Entre-cote a la parisienne
Chicken forestiere
Baked Potatoes
Stewed prunes
Eclairs a la vanille
Cofee
Beefsteak
Irish stew
Baked Ham
Boiled Ham
Liver Sausage
Sablath sausage
Smoked beef
Corned beef
Beef-tongue
Geraucherter Lachs
Sprotten
Smoked Salmon
Sprats
Sardelles
Eel in Jelly
New herrings
Matjes Heringe
Aalin Gallert
Sardellen
Frischer Hummer, Remouladen Sauce
Fresh lobster Remoulade sauce
Kartoffel-Salate
Tomaten-Salate
Zungen-Salate
Lachs-Salate
Hohl-Salate
Sellerie-Salate
Essigghurken
Piccalilly
Radieschen
Schweizer-kase
Kronen-Kase
Edamer-kase
Swiss cheese
Crown Cheese
Dutch cheese
Radishes
Piccalilly
Gherkins
Kalt: Rauchfleisch
CELERY (SALAD)
Cabbage (salad)
Salmon (salad)
Tongue (salad)
Tomato (salad)
Potato (salad)