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S.S. United States

Date
1954-03-04
Restaurant
S.S. United States
Physical description
28x22cm folded; 28x43cm open

Pages

  1. Page 1
  2. Page 2
  3. Page 3
  4. Page 4

Dishes

Arroz con Pollo (Chicken with Rice, Spanish Style)
Huckleberry Pie
COCOANUT CUSTARD PUDDING
Vienna Apple Strudel, Whipped Cream
Vanilla Ice Cream, Nabisco Wafers
Lemon Ice Cream, Nabisco Wafers
Cream Cornets
Chocolate cream puffs
Pretzelettes
Mixed cookies
French Crullers
Assorted Pastry
Biscuit Glacé
orange sherbet
Fresh milk
Tea
Coffee
fresh fruit basket
Assorted Crackers
Pumpernickel
Young American cheese
Gorgonzola
Cream Cheese
Swiss cheese
Camembert
Limburger Cheese
Harzer cheese
Chilled Watermelon compote
Apricots Compote
Peaches Compote
Bartlett Pears Compote
Figs Compote
Pineapple Compote
Mixed Compote
Garlic Dressing
Lemon dressing
Cream Dressing
Latard Dressing
FRENCH DRESSING
Heart of Lettuce Salad
Tomato Salad
Escarole Salad
Knob celery salad
Romaine Salad
Belgian Endive salad
boiled new potatoes
Mashed potatoes
Baked Idaho Potatoes
Rissolée Potatoes
French fried potatoes
Baked Macaroni au Gratin
Steamed Patna Rice
Fried eggplant
Mixed beans in cream
Green kale
Fresh Spinach, Naturel
Sweetbreads on Toast, maître d'hôtel
Entrecôte Steak, Sauce Choron
Stuffed Breast of Veal, sour cream sauce
Braised beef à la Mode, potato dumplings
Boiled leg of lamb, caper sauce, haricots panachés
Poached eggs, Florentine
Omelette with chicken livers
shirred eggs, strasbourgeoise
German pancake with preisselbeeren
Broiled Red Snapper, Mushroom Butter, Saratoga Chips
Boiled Rock Bass, Melted Butter, Creamed Horseradish, parsley potatoes
Consommé Madrilène
Red Wine Kaltschale Soup, nabisco wafers
Potage Esau
Consommé Xavier
Beef Broth in Cup
Corned Brisket of Beef and Smoked Ox-Tongue, Cole Slaw
Sliced Breast of Chicken and Westfalian Ham, Asparagus Salad
Roast Prime Rib of Beef and Baked Yorkshire Ham, Vegetable Salad
Various Kinds of Fresh and Smoked Sausages
Westfalian ham
Long Island Duckling, Applesauce
Roast Leg of Veal, Guava Jelly
Home-made Headcheese, Vinaigrette
Assorted Delicatess Plate, Garni
Eel in Jelly
Mushrooms, Française
Chilled Tomato Juice Cocktail
Fresh Fruit Cup au Kirsch
Fresh Crabmeat Salad
Matjes Herring
Smoked Irish Salmon
Canapé Suedoise
Little Neck Clam Cocktail
Tunafish Salad
Kiel Sprats
iced table celery
Queen olives
Pâté de foie gras
Stuffed Tomato à la Reine
Smoked Bückling
Ripe Olives

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.