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Hotel Traymore

Date
1916-04-23
Restaurant
Hotel Traymore
Physical description
28x18cm

Pages

  1. Page 1

Dishes

Absecon Salt Oysters
Little Neck clams
Blue Point Oysters
Spanish Queen Olives
India Relish
SWEET GHERKINS
Stuffed Mangoes
Chow chow
Radishes
Cold Consomme Armenonville
Consomme Double au Marsala
Soup of Fresh Tomatoes Creole
Darne of Kennebec Salmon Cardinal
Poached Egg Frances Alda
Saute of Venison Grand Veneur, Bermuda Potatoes
Broiled Spring Chicken with Watercress
Calf's Head a la Vinaigrette
Roast ribs of beef
Sorbet au Champagne
Cold Patty of Goose Liver, Bonne Femme
Cold roast beef
Cold Spring Lamb
Cold tongue
Pickled Lamb Tongues
Cold Candied Ham
Assorted Cold Meats
Fresh Shrimps a la White
Mashed potatoes
Stewed tomatoes
Boiled rice
Creamed New Bermuda Potatoes
New String Beans au Beurre
Buttered new beets
Salade Victoria
Lettuce Salad
SLICED HOT HOUSE TOMATOES
French Sponge Cake
Apple Pie
Cold Custard Pudding, Caramel Sauce
Philadelphia vanilla ice cream
Apples
Bananas
Oranges
Stewed Fruits
Gruyere Cheese
CAMEMBERT CHEESE
AMERICAN CHEESE
Water Thins
Bent's Water Crackers
SALTINES
Pulled bread
Zweibach
Cocoa
Coffee
Oolong Tea
Milk from the Traymore Special Dairy
Buttermilk from the Traymore Special Dairy

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.