Hygeia Hotel (1884) · 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 64 dishes

Blue Point Oysters on Shell

Ox Joint Soup

Consomme Chatelaine

Boiled Salmon Trout a la Chambord

POTATOES DUCHESSE

Boiled Corned Beef and Cabbage

Boiled Brunswick Ham with Sprouts

Boiled Smoked Beef Tongue

Boiled Leg of Mutton, Capre Sauce

Roast Sirloin of Beef

Roast lamb with peas

Roast Ribs of Baltimore Beef.

Roast Ham, Champagne Sauce

Roast Turkey with Dressing, Cranberry Sauce

Roast Saddle of Southdown Mutton with Jelly

Potato salad

Cold roast beef

Spiced Oysters

Cold Ham

Cold Lamb

Cold Boned Turkey with Jelie

Cold Beef Tongue

Chicken Mayonaise

Hygeia Hotel Cold Pressed Corned Beef

Tenderloin of Beef with Mushrooms

Grenadins of Veal Trianon

Terrapin Croquettes a la Stanley

Apple Charlotte a la Parsienne

BAKED SWEET POTATOES

Plain Boiled Potatoes

GREEN PEAS

Stewed oyster plant

Boiled rice

Coarse Hominy

Stewed tomatoes

Boiled Onions Cream Sauce

Mashed potatoes

Sweet Pickle

Cold Slaw

Pickled beets

Horse Radish

Celery

Spanish olives

Chow Chow and Mixed Pickle

Celery Salad

Roast English Pheasants

English Plum Pudding, Brandy Sauce

Fresch Peach pie

Italian Macaroons

Lady fingers

Boston Cream Puffs

Mince Pie

Pound cake

ASSORTED CAKE

Bavarian Cream with Cherries

Vanilla ice cream

Apples

Bananas

Florida oranges

Assorted French Confections

Assorted Nuts and Layer Raisins

Cream Cheese and Crackers

Pine Apple Cheese

Cafe, a la Francaise.