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M.S. Gripsholm

Date
1939-08-19
Restaurant
M.S. Gripsholm
Physical description
24x16.5cm folded; 24x33cm open

Pages

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

Dishes

Page 2

Tomato Juice
Fruit Cocktail
Clam juice
Sardines in Oil
Mackerel in Tomato-sauce
Pineapple Juice
Star-bits
Rollmops
Smoked eel
Sardelles
Consommé Florentine
Olla Podrida Soup
Fried Mackerel with Spinach
Boiled Fresh Salmon, Sauce Hollandaise
Braised Partridge in Wine-cabbage, Mashed Potatoes
Roast Prime Ribs of Beef, Braised Onions, Asparagus, Peas, Château Potatoes
Veal Cutlet Westmorland, Asparagus, Peas, Carrots
Cold Parm Ham with Spinach
Cold Ox-tongue with Asparagus
Cold Leg of Lamb, Mint-sauce, Pickles
Cold Duckling, Sauce Cumberland, Tomato Salad
Asparagus
Peas
Braised Onions
Spinach
Carrots
Grilled Tomatoes
Boiled potatoes
Sauté Potatoes
Château Potatoes
Lettuce Salad
Cucumber salad
Tomato Salad
Boston Salad
COMBINATION SALAD
Celery Salad
cole slaw
FRENCH DRESSING
Special Dressing
Princesse Dressing
Pudding Anglaise, Fruit-sauce
Assorted Pastries
Baked Apple
Melon Salad with Kirsch
Swedish Melon
Fresh Blueberries with Cream
Vanilla ice cream
STRAWBERRY ICE CREAM
Mixed ice cream
Chocolate Ice Cream
Swiss cheese
Swedish Cheese
Trollhättan Cheese
Roquefort
Cerva Cheese
Brie
Edamer Cheese
Gorgonzola
Fruits

Page 3

Sherry
Madeira
MOSELLE
Rhine Wine
Sauterne
Claret
BURGUNDY
CHAMPAGNE
PORT
Tokayer
Butter
Olives
Consommé Florentine
Boiled Fresh Salmon, Sauce Hollandaise
Roast Prime Ribs of Beef
Braised Onions
Asparagus
Peas
Château Potatoes
Fresh Blueberries with Cream

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.