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

Oyster Soup

Fried Filet of Sole Anchovy Sauce

Boiled Chicken Halibut, Normande Sauce

Chips

Tomatoes

Celery

Boiled leg of mutton, caper sauce

Roast Sirloin of Beef

Roast Ribs of Lamb Brown Sauce

ROAST SPRING CHICKEN, Giblet sauce

Lemon Sherbet

Filet of Beef Pique with Mushrooms

Chicken patties a la reine

Souffle of Peaches

Potato salad

Cold Slaw

Baked Macaroni with Cheese

Boiled potatoes

Mashed potatoes

Boiled Sweet Potatoes

shelled beans

Green Corn

Boiled rice

Squash

Stewed tomatoes

English Plum Pudding Wine Sauce

Baked Indian Pudding, hard sauce

Apple Pie

Pumpkin Pie

Mince Pie

Sherry Wine Jelly with Whipped Cream

Coffee Ice Cream

Berwick Sponge Cake

English Walnut Cake

Fruit Cake

Chocolate cake

ASSORTED CAKE

Charlotte Russe

Kisses

AMERICAN CHEESE

Edam Cheese

Tea

Nuts

Raisins

Coffee