New Gladstone (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 67 dishes

FRESH FRUIT

Sliced Tomatoes

Stewed prunes

Radishes

ENGLISH BREAKFAST TEA

Oolong Tea

Young Hyson Tea

Coffee

Cocoa

Chocolate

Bromo

French rolls

Vienna Rolls

Graham Muffins

Dry Toast

Buttered toast

Cream toast

Egg puffs

Corn muffins

Crescents

Wheaten Grits

Boiled Hominy

Fried hominy

Oatmeal

Griddle Cakes, Maple Syrup

Stewed Little Neck clams

Clam Fritters

Salmon steak

Panfish

Broiled Fresh Fish

Smoked Salmon

Minced Codfish and Cream

Codfish Cakes

Salt Mackerel, Broiled

Salt Mackerel, Boiled

Lamb Chops

Calf's Liver and Bacon

Tenderloin Steak, Plain

TENDERLOIN STEAK, WITH ONIONS

Sirloin Steak, plain

Sirloin Steak, with Onions

Broiled Spring Chicken

Breakfast Bacon

Broiled Soused Tripe

Broiled Ham

Stewed Kidneys with Mushrooms

Corned Beef Hash

Veal Cutlets, plain, Tomato Sauce

Veal Cutlets, Breaded, Tomato Sauce

FRIZZLED BEEF

Boiled eggs

Scrambled Eggs

Poached eggs

Fried Eggs

Shirred Eggs

Omelettes, Plain

Omelettes, Spanish

Omelettes, with Ham

Omelettes, Parsley

Omelettes, Cheese

Omelettes, Tomatoes

Potatoes Fried

Potatoes Baked

Potatoes Lyonnaise

Potatoes sautees

Potatoes Saratoga

Potatoes hashed with cream