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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Norddeutscher Lloyd Bremen

March 19, 1910

On this menu 44 dishes

Bayrische Leberknodel, Sauerkraut
Kartoffelmus
Pan. Schweinsrippchen, Kartoffel-Salat
Hotschpotsch von Ochsenschweif
Bavarian Liver Dumplings, Sauerkraut
Potato Puree
Breaded Pork Chops, Potato Salad
Hotch-potch of Oxtail
Anchovis
Marinierte Heringe
Anchovies
Marinated Herrings
Kalt: Schweinskeule, Sauce Robert
Kalt: Rindsrucken mit Tomaten
Kalt: Kalbshirn, Vinaigrette.
Frische Leberwurst
Gekochter Yorkshire Schinken
Gemischter salat
Ochsenmaul-Salat
Mettwurst
Kalt: Pokelzunge
Kartoffel-Salat
Salzgurken
Rote Beeten
Mixed Pickles
Hollandischer Kase
Tee
Cold: Leg of Pork, Sauce Robert
Cold: Loin of Beef with Tomatoes
Cold: Calf's Brains, Vinaigrette.
Cold: Beef-tongue
Fresh Liver Sausage.
Sablath sausage
Boiled Yorkshire ham
Mixed Vegetable Salad
Potato salad
Ox-Muzzle Salad
Dill Pickles
Beetroots
Mixed Pickles
Dutch cheese
Tea
English Cheese
Englischer Kase