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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Luncheon Menu, S. S. Vaderland, March 19th, 1910.

March 19, 1910

On this menu 62 dishes

Salad, Flamande
Salad, Chicken
Salad, Beet & Haricots Verts
Salad, Spring Onions
AMERICAN CHEESE
Cold, Roast Beef
Cold, Corned Beef
Cold, Smoked beef
Cold: Corned Ox tongue
Cold: Smoked Ox Tongue
Liver Sausage
German Sausage
Bologna Sausage
Cold, Brawn
Cold, Chicken
Cold, Mutton
Veal Cutlets
Pork Cutlets
Lamb Cutlets
Macaroni & Cheese
Broiled Fresh Mushrooms on Toast
Devilled Sardines
Fricassee of Chicken a l'Alsacienne
Mutton Broth
Sago Pudding
Grape fruit
Medallions de foie gras glacees au Paprika
Eggs a la russe
Cotelettes de Pigeons Printaniere
Galantine de Volaille en Belle-Vue
Celery Remoulade
Smoked Sardine in Oil
Smoked Salmon
Filets de Harengs Dieppoise
Consomme aux pates d'Italie
Boiled Leg of Mutton & Caper sauce
Roast Ribs of Beef a l'Anglaise
Roast Capon & Currant Jelly
Mashed Turnips
Boiled rice
Fried Parsnips
Lima Beans Au Beurre
Potatoes, Baked Jacket
Potatoes, Sweet
Potatoes, mashed
Potatoes, Roast
Broiled Spring Chicken
English Mutton Chops
Small tenderloin steak
Eggs in any Style
Galantine of Veal
Pate of Rabbit
Headcheese
Headcheese
Cherry Pie
Stewed Figs & Apricots
Ice Cream & Wafers
Stilton Cheese
Brie cheese
Assorted Pastry
Fruit
Coffee