Norddeutscher Lloyd Bremen, dinner (1910) · 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 28 dishes

Reis Creme Florentine

Fleischbruhe, Eiernocken

Glasierter Meerlan, Genfer-Sauce

Hammelkeule a la Bristol

Salmi von Ente, Spanisch

Blumenkohl, Mousseline-Sauce

Gebratner Puter

Zwetschen Kompott

Romischer Salat

Lyoner Pudding, Johannisbeer-Sauce

Franz. Vanille Rahm-Eis

Meringues

Fruchte der Saison

Kaffee

Rice Creme Florentine

Consomme, Eggs Noques

Glazed Mullet, Sauce Genevoise

Leg of Mutton a la Bristol

Salmi of Duck, Espagnole

Cauliflower, Mousseline Sauce

Roast Turkey

Compote of Prunes

Salad Romain

Pudding Lyonnaise, Sauce Red Currants

French vanilla ice cream

Meringues

Fruit de Saison

Coffee