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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Putnam House

New York, [NY] · January 29, 1900

On this menu 31 dishes

Puree of white beans$0.10
Boiled Cod-fish, Egg Sauce, Bermuda Potatoes$0.20
Corned Beef Tongue with Red Cabbage$0.20
Calf's brains, fried, tomato sauce$0.15
Beef Stew, Family Style$0.15
Spaghetti, Italienne$0.10
Apple Fritters, Orange Sauce$0.10
Prime ribs of beef$0.25
Leg of Lamb, Mint Sauce$0.25
Boiled and Mashed Potatoes$0.05
Mashed yellow turnips$0.05
GREEN PEAS$0.05
Cream Puffs$0.05
Assorted Pies$0.05
Milk$0.05
Broiled Lamb Kidneys on Toast$0.25
Broiled Lamb Kidneys on Toast with Bacon$0.35
Boiled Lobster$0.30 – $0.50
BROILED LIVE LOBSTER$0.60
Fried Scallops$0.30
Cold Cup Consomme$0.10
Sliced Tomatoes$0.15
Cakes$0.10
Celery$0.15
French Quail on Toast$0.50
Fried smelts, tartar sauce$0.25
Broiled Squab on Toast$0.50
Sliced Oranges and Cream$0.15
Sliced Bananas and Cream$0.15
Ice cream$0.10
Lunch Includes Soup, Fish or 1 Meat, 2 Vegetables, 1 Dessert, 1 Coffee$0.25