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S.S. Maasdam

Date
1958-12-22
Restaurant
S.S. Maasdam
Physical description
33.5x21cm

Pages

  1. Page 1

Dishes

V-8 Vegetable Juice
Tomato Juice
Clam and Sauerkraut Juice
Coffee
coffee HAG
Tea
Figs
Dates
MIXED NUTS
Assorted Fresh Fruit
White Bread
French bread
PUMPERNICKEL BREAD
Malekoff Pudding, Apricots Sauce
Apple Pie a la Mode
Ice-Cream: Pistachio
Gouda Cheese
Edam Cheese
Leiden Cheese
Pont l'Eveque cheese
Cream Cheese
Brie cheese
Gruyere Cheese
ROQUEFORT CHEESE
CAMEMBERT CHEESE
Port Salut Cheese
Liederkranz Cheese
Petit Swiss Cheese
Cottage Cheese with Sour Cream
UNEEDA BISCUITS
Dutch Rusks
Crackers
COMBINATION SALAD
Chicory Salad
Lettuce Salad
Canaille Salad
Excelsior Salad
Astoria Dressing
Melba Dressing
FRENCH DRESSING
Pineapple Compote
Peaches Compote
Apricots Compote
Pears Compote
Greengages Compote
Yellow Plums Compote
Reine Victoria's Compote
Damsons Compote
Apple Sauce
Figs
Reine Claudes
Ham and Chicken Pie
Canadian Style Bacon
Sirloin of beef
Fricandeau of Veal
Saddle of Lamb, Mint Jelly
Oxtongue
Luxemburger Pate
Liver Cheese
Spiced Pork
HOLLAND HAM
Plock
Liver
Bologne
Salami
Pariser
Farmer Sausages
Buttered Broadbeans
Creamed Spinach
Baked Tomatoes
Steamed Siam Rice
Saute Potatoes
Hashed browned potatoes
Boiled potatoes
Mashed sweet potatoes
Ham Steak with Pineapple
Minute Steak, Foyot Sauce
Breaded Calf's-brains a l'Italienne
Wiener Roastbraten with French Fried Onions
Scrambled Eggs Archiduchesse
Poached Eggs Indienne
English Small Sole Meuniere
Supreme of Codfish in Wine Sauce
Potage Saint German
Consomme Bohemienne
Cold Essence of Celery in Cup
Bismarck Herring
Salmon mayonnaise
Chicken Greenpepper Salad
Queen and Ripe Olives
Crisp Hearts of Table Celery
Radishes
SCANDINAVIAN RELISHES
Mocha Ice Cream
Burnt Almond Ice Cream
Rye Bread
Graham bread
Noodles with Parmesan Cheese

Source: NYPL Digital Collections

16,525 menus · 64,352 scanned pages · 1851–2008 · uncatalogued scans

Scans and transcription data from the New York Public Library’s What’s on the Menu? project. This site is not affiliated with NYPL.