S.S. Maasdam (1958) · The Menu Museum

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

On this menu 72 dishes

Lobster Cocktail Armagnac

Cream Chantilly

Supreme of Halibut Argentueil

Roast Saddle of Lamb, Garlic Sauce

Buttered French Beans

Saute Potatoes

Hearts of Lettuce - Lemon Dressing

Mixed Compote

Coupe Pear Belle Helene

Selection of Fresh Fruit

Jackson Cake

Steamed Siam Rice

Noodles with Gruyere Cheese

Coupe Pear Belle Helene

Baby Chicken in Cocotte Souvaroff

Mocha Ice-Cream

Pistachio ice-cream

Friandises

Saute Potatoes

Boiled potatoes

Mashed potatoes

BAKED IDAHO POTATO

Buttered French Beans

Braised Cabbage

Broccoli Hollandaise

Lobster Cocktail Armagnac

Beet Salad a la Parisienne

Filet Steak Paprika Butter

Medallion of Veal Zingara

Mousse Rigoletto

Fresh Fruit Salad with Liqueur

Hearts of lettuce salad

Escarole Salad

Romaine Salad

Tomatoes salad

Cucumber salad

Lemon dressing

Mayonnaise dressing

FRENCH DRESSING

Yellow Plums

French cheese

Dutch cheese

AMERICAN CHEESE

Swiss cheese

Crackers

Damsons

Reine Victoria's

Reine Claudes

Figs

Apple Sauce

Greengages

Pears

Apricots

peaches

Pineapple

Chilled Hearts of Table Celery

SCANDINAVIAN RELISHES

Californian Ripe and Green Olives

Red and Black Radishes

Cream Chantilly

Consomme Portugaise

Cold Essence Napolitaine

Supreme of Halibut Argentueil

Jumbo Froglegs Meuniere a l'Orange

Roast Saddle of Lamb, Garlic Sauce

Braised Quarter of Pork with Apple Rings

Selection of Fresh Fruit

Fresh Pineapple with Whipped Cream

Dates

MIXED NUTS

Figs

Stem Ginger in Syrup