A.E. Waters (1901) · 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 49 dishes

Oyster cocktail

LAMB BROTH A LA GRECQUE

Consomme Brunoise aux pates

Broiled sardines on toast

Gherkins

Olives

India Relish

Celery

Caviar

Baked Filet of Sea Trout, Magenta

Potatoes Nouvel

Cucumbers

Breast of Veal, farci a la Gastronome

Small Tenderloin Steak a La Trianon

Partridge Cutlets a La Diane

Fricassee of Lamb with Flageolets

Rice Croquettes au Fleur d'Orange

Duckling Stuffed, Orange Marmalade

Loin of Pork, Apple Sauce

Prime ribs of beef au jus

Spinach with egg

String Beans

New Carrots and Peas

boiled new potatoes

Mashed potatoes

Punch Normande

Quail Pique, Guava Jelly

Candied Sweet Potatoes

Mayonnaise of Salmon

Lettuce Salade

Salade Macedoine

Terrine de Foie-gras a la Gelee

Boned capon aux truffes

Almond Pudding, Port Wine Sauce

Chocolate Custard Pie

Sicily Biscuits

Cornstarch Cream

lemon pie

Cocoanut Sponge Drops

Assorted cakes

Lady Cake

Fruit

Roquefort, Edam and American Cheese

Nuts

Vanilla ice cream

Raisins

Crackers

Coffee

Sugar Corn