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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S.S. Independence

May 2, 1959

On this menu 67 dishes

Formaggio con Biscottini Salati
Torta all'Americana
Macedonia di Frutta
Zuppa di Fagiolini
Spaghetti con Polpettine in'Umido
Agnello al Forno all'Aglio con Fagioli Provinciale
Broccoletti al Burro
Patate Fritte
Caffe
Latte
Te
Insalata di Legumi
Pineapple Juice
Clam juice
Fruit Cocktail
Matjes Herring
Marinated Fish
Prague Ham
Nova Scotia Salmon
Chicken salad
Iced Giardiniera
Headcheese, Vinaigrette
Navy Bean Soup
Consomme Pastina
Filet of Sea Bass, Saute, Meuniere
Scrambled eggs with chicken livers
Omelette au parmesan
Boston Cream Pie
Buttered Chopped Kale
Steamed Rice
Fried Parsnips
Emince of Chicken a la King with Hot Biscuit
Leg of Lamb, Pique au Garlic, Baked Beans
Cabinet pudding, fruit sauce
Tray of Assorted Cheese
Spaghetti and Meatballs
Pig's Knuckles with Sauerkraut
Bartlett Pear with Cottage Cheese
Broiled Salisbury Steak, Fines Herbes, French Fried Onions
Cottage Fried Potatoes
Parsley Potatoes
Assorted Cold Meat Platter
Fruit Cake
orange sherbet
Compote of mixed fruit
Beet and Onion Salad
Vegetarian Salad
Devil's Island Dressing
Coffee
Tea
Buttermilk
Milk
Crackers
Pumpernickel
Plain Cake
Vanilla ice cream
Thousand Island Dressing
Olive Oil and Vinegar Dressing
FRENCH DRESSING
Smoked Ox Tongue
york ham
Roast Fresh Pork
Roast chicken
Headcheese, Cole Slaw
Corned Beef, Dill Pickle
Poached Turbot, Sliced Egg
Coffee Ice Cream