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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Hotel Hanover

Philadelphia [PA] · December 25, 1899

On this menu 49 dishes

Blue Points on half shell
Cream of Chicken, a la Reine
Consomme Colbert
Boiled Kennebec Salmon, Anchovy Sauce
Parisienne Potatoes
SLICED CUCUMBERS
Sliced Tomatoes
Chow chow
Mixed Pickles
Boiled Philadelphia Capon, Hollandaise Sauce
Stewed Diamond Back Terrapin, a la Maryland
FIlet of beef, aux champignons
Sweetbread Patties, a la Toulouse
Queen fritters, lemon sauce
Claret Frappe Punch, a la Hanover
Haunch of Venison with Currant Jelly
Stewed Jersey Rabbit, a la Chasseur
Celery
Roast Ribs of Prime Beef, au Jus
Vermont Turkey, Stuffed, Cranberry Sauce
Boiled Bermuda Potatoes
Brussels Sprouts
Candied Sweet Potatoes
Stewed tomatoes
Mashed potatoes
Lettuce, Mayonnaise
WATER CRESS, FRENCH DRESSING
English plum pudding, hard and brandy sauce
Home-made mince pie
lemon meringue pie
Champagne Wine Jelly, aux Maraschino Kirsch, in Glasses
HARLEQUIN ICE CREAM
Macaroons
Kisses
Fruit Cake
Jelly Cake
AMERICAN CHEESE
Fromage de Brie
ROQUEFORT CHEESE
Bent's Crackers
Cream Biscuit
Florida oranges
Bananas
Layer Raisins
Assorted Confectionery
MIXED NUTS
French Coffee
GREEN TEA
Black tea