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S.S. Maasdam

Date
1958-12-25
Restaurant
S.S. Maasdam
Physical description
33.5x21cm

Pages

  1. Page 1

Dishes

Chilled V-8 Juice
Vegetable Juice
Clam juice
Scandanavian Relishes
Lachsschinken
UNEEDA BISCUITS
Dutch Rusks
Crackers
Tomatoes
Cucumber
Pineapple
peaches
Radishes
Smoked eel
Ham and Chicken Pie
Sauerkraut Juice
Pastrami
Smoked Sturgeon
French Beans Salad
Rollmops Herring Rmoulade Sce.
Queen and Ripe Olives
Crisp Hearts of Table Celery
Pumpernickel
Fried Scallops
Succotash
Braised Oxtongue a la Romaine
Consomme Henry IV
Potage Mulligatawny
Cold Madrilienne in Cup
Filet of Flounder a l'Orly
Omelet Monsolet
Scrambled Eggs Magda
Galatine of Capon Mabourange
Entrecote Red Wine Sauce
Calf's-liver with Bacon
Cauliflower saute
Stuffed white cabbage
STEAMED CAROLINA RICE
Noodles with Gruyere Cheese
Potatoes: boiled
Roast Sirloin of Beef
Quarter of Pork
Luxemburger Pate
Coburger and Holland Ham
sliced turkey
Leg of Lamb, Mint Jelly
Plock Sausage
Lettuce
Escarole
Augustin Salad
Caprice Salad
Dressing: Canadian
Apricots
Pears
Greengages
Yellow Plums
Reine Victoria's
Damsons
Apple Sauce
Figs
Reine Claudes
Gouda
Edam
Leiden
Pont l'Eveque
Cream Cheese
Brie
Gruyere
ROQUEFORT CHEESE
Camembert
Port Salut
Liederkranz
Petit Swiss Cheese
Cottage Cheese with Sour Cream
Christmas Banket
Mille-feuilles Cake
Ice-Cream: Napolitaine
White Bread
Assorted Fresh Fruit
Figs
Dates
MIXED NUTS
Coffee
coffee HAG
Tea
Liver Sausage
Bologne sausage
Salami
Pariser Sausage
Farmer Sausage
Potatoes, lyonnaise
Potatoes, mashed
Candied Sweet Potatoes
Rye Bread
Graham bread
French bread
Chocolate Ice Cream
Pistachio Ice Cream
English Dressing
FRENCH DRESSING

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.