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

Page 1
Page 2
1 / 2

Haddon Hall

Atlantic City, NJ · April 23, 1905

On this menu 74 dishes

Strawberries
Grape fruit
Grapes
Oranges
Apples
Bananas
Stewed prunes
Baked apples
CLAM BROTH
Shredded Whole Wheat Biscuit
Pettijohn's
Mapl-Flakes
Ralston Breakfast Food
Cream of Wheat
Wheatena
Cero Fruto
Grape Nuts
Hominy
Flaked Rice
Oat Meal
Coffee with hot cream
Postum Cereal
Chocolate
Cocoa
Young Hyson Tea
Oolong Tea
ENGLISH BREAKFAST TEA
Salt mackerel
Smoked Salmon
Cod fish cakes
Fried Pan Rock
broiled shad
Broiled-Sirloin Steak
Chicken
Lamb Chops
HAMBURG STEAKS
Ham
Fried Sausage
Fried Mush
Clam Fritters
Veal Cutlets
Calf's liver
bacon
Stewed Kidney
Frizzled beef in cream
Stewed Clams
Eggs, boiled
Eggs, fried
Eggs, poached
Eggs, Scrambled
Eggs, shirred
OMELETTE
Potatoes, Saratoga
Potatoes, stewed
Potatoes, French fried
Potatoes, lyonnaise
Potatoes, baked
Hot Rolls
MUFFINS
Zweiback
Graham bread
Pulled bread
Gluten Bread
Whole Wheat Bread
Dry Toast
Buckwheat Cakes
Graham Griddle Cakes
Orange marmalade
Haddon Hall Rolls
Honey
Maple Syrup
Buttered toast
Milk toast
Dipped Toast