Poland Spring House (1891) · 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 46 dishes

Chicken Broth a la Reine

Consumme Julienne

Boiled Chicken Halibut, Sauce Normande

Broiled Bluefish, Parsley Sauce

Saratoga Chips

Escolloped Oysters

Tomatoes

Celery

Leg of Mutton, Caper Sauce

Sirloin of beef

Spring Lamb Brown Sauce

Young Turkey, Cranberry Sauce

Lemon Sherbet

Filet of Beef, Larded with Mushrooms

Baked Chicken Pie, New England Style

Queen Fritters, Brandy Sauce

Vegetable Salad

Cold Slaw

Baked Macaroni with Cheese

Mashed potatoes

Boiled potatoes

Boiled Sweet Potatoes

Coffee

shelled beans

Nuts

Green Corn

Raisins

Tea

Boiled rice

AMERICAN CHEESE

Charlotte Russe

Squash

Macaroons

Turnips

Edam Cheese

Beets

Jelly roll

Sunshine Cake

English Walnut Pudding, Wine Sauce

Vanilla ice cream

Fruit Cake

Baked Indian, Pudding, Hard Sauce

Green Apple Pie

Mince Pie

Custard Pie

Brandy Jelly with Whipped Cream