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Hotel Traymore

Date
1918-06-06
Restaurant
Hotel Traymore
Physical description
28x20.5cm

Pages

  1. Page 1

Dishes

Absecon Salt Oysters
Little Neck clams
Spanish Queen Olives
Chow chow
India Relish
Stuffed Mangoes
SWEET GHERKINS
Radishes
Cold Consomme Armenonville
Consomme of Chicken with Rice
Consomme of Chicken in Jelly
Soup, Cream Beau Rivage aux Profiterolles
Filet of Lemon Sole Marguery
Poached Eggs Washington
Navarin of Spring Lamb with New Vegetables en Bourgeoise
Baked Boston Pork and Beans
Roast ribs of beef
PUNCH SIBERIEN
Tunnyfish Salad a la Parisienne
Milk from the Traymore Special Dairy
Buttermilk from the Traymore Special Dairy
Connoisseur Cheese
Cammenbert Cheese
AMERICAN CHEESE
Cold Patty of Goose Liver, Bonne Femme
Orange Sponge Pudding, Custard Sauce
Florida Salad
Lettuce Salad
Sliced Hot House Tomatoes Salad
Jacket New Florida Potatoes
Cold Spring Lamb, Potato Salad
Cold roast beef
Cold Candied Ham
Assorted Cold Meats
Cold tongue
Pickled Lamb Tongues
Mashed potatoes
Boiled rice
Stewed tomatoes
Creamed New Vegetable Marrow
Buttered New Red Beets
New Succotash
lemon meringue pie
Stewed West India Pineapple
Savoy Biscuit Cake
Stewed California Peaches
Apples
Oranges
Bananas
Traymore Wheatless Bread
Rye Crackers
Cocoa
Coffee
Horlick's Malted Milk
Tea

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.