Norddeutscher Lloyd Bremen (1899) · 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 50 dishes

Radishes

Consomme double mit Fleischpastetchen

Brasirte Hammelkeule a la bordelaise

Gebratene Küken

Geback. Kartoffeln

Gekochte Pflaumen and Birnen

Apfelkuchen mit Schlagsahne

Radieschen

Tomaten- u. Kartoffel-Salat

Sardinen

Sardellen

Caviar

Consomme double with meat-pates

Braised leg of mutton a la bordelaise

Roast chicken

Baked Potatoes

Stewed prunes & pears

Apple-cake with whipped-cream

(beefsteaks)

Coffee

Tea

Kaffee

Thee

Tomato- & potato-salad

Sardines

Sardelles

Caviare

Aal in Gallert

Delicatess-Heringe

Eel in Jelly

Pickled herring

Rauchfleisch

Corned-beef

Smoked-beef

Corned-beef

Rinderzunge

Roastbeef

Beef-tongue

Roastbeef

Leber- u. Mettwurst

Liver- & sablath-sausage

Gerauch. Aal, Rheinlachs u. Sprotten

Smoked eel, Rhine-salmon & sprats

Gerauch. Westfalischer Schinken

Smoked Westphalia ham

Yorkshire Schinken, gekocht

Yorkshire ham, boiled

Gorgonzola-, Lloyd- u. Rahm-Kase

Gorgonzola-, Lloyd- & Cream-cheese

(beefsteaks)