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S.S. Malolo

Date
1928-10-09
Restaurant
S.S. Malolo
Physical description
25x16.5cm folded; 25c33cm open

Pages

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

Dishes

Oyster cocktail
Stuffed celery
Dromedary Dates
Celery en Branche
Ripe Olives
Queen olives
Anchovy Rings
imported sardines
Pickled onions
Radishes
Spring Onions
Sour Pickles
Anchovies Filet
Chow chow
Delicates Herring
Dry Ginger
Royan Bordelaise
Sweet mixed pickles
Soup, Grand Hotel Louvre
Consomme, Bristol
Soup, Mock Turtle
Cold Consomme
Lobster Newburg
Chicken Halibut, Caviar Sauce
Breast of Golden Pheasant, Princess Patricia
Sugar Cured Loin of Pork, Sauce Bigarade
Belgian Hare, Country Style
Sweetbread, Jardiniere
Del Monte Asparagus, Melted Butter, Virginia Ham
Larded Tenderloin of Beef, Sauce Bearnaise
Fricandeau of Veal Financiere
Supreme of Vermont Turkey, Cranberry Sauce
Butter Beets
Flagoleties
Cauliflower Polonaise
Poi
Boiled rice
Potatoes, boiled
Potatoes, mashed
Potatoes, baked
Potatoes, French fried
Salad, Hearts of Lettuce
Salad, Combination
Neapolitan ice cream
French Apple Cake
Strawberry short cake
Pineapple Butter Cream Layer Cake
ROQUEFORT CHEESE
Swiss cheese
Neufchatel cheese
SALTED ALMONDS
Fresh Fruit in Season
Coffee
after dinner mints

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.