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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Ss Rotterdam

July 28, 1970

On this menu 63 dishes

Apples
Sliced Oranges
Melon
Pears
Kippered Herring
String potatoes
Lox and Bagels, Cream Cheese
French Onion Soup au Gratin
Edam Cheese
Port Salut Cheese
Leiden Cheese
Broiled Star Bacon and Ham
Grilled Country Sausages
Buckwheat Cakes served with Honey, Maplesyrup and Butter
Raspberry and Apricot Jam
Honey
Waffles Served with Honey, Maplesyrup and Butter
French Toast served with Honey, Maplesyrup and Butter
Peanut Butter
Yoghurt
Buttermilk
Milk
Hot Chcolate
Ovaltine
Postum
Sanka
Coffee
Honey cake
Pumpernickel
Holland Rusks
Doughnuts
Rolls
Buns
MUFFINS
Toast
Croissants
Graham bread
Rye
White
Orange marmalade
Cream Cheese
Fresh Fruit Salad, Grapefruit
Java and China Tea
Stewed prunes, Apricots
served with Honey, Maplesyrup and Butter.
Eggs: Boiled
Grapefruit Juice
V-8 Vegetable Juice
Pineapple Juice
Orange Juice
Figs in syrup
Eggs, poached
Eggs, Scrambled
Eggs, fried
Omelet with: Ham
Omelet with Bacon
Omelet with Cheese
Omelet with mushrooms
Omelet with tomatoes
Omelet with whatever your wish may be
Farina
Assorted Dry Cereals served with Milk
Assorted Dry Cereals served with Cream