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Hotel Traymore

Date
1918-11-01
Restaurant
Hotel Traymore
Physical description
28x20.5cm folded; 28x41cm open

Pages

  1. Page 1
  2. Page 2

Dishes

Sterling Point Oysters
Little Neck clams
SLICED CUCUMBERS
Chow chow
Spanish Queen Olives
SWEET GHERKINS
SALTED ALMONDS
Canape of Sardines
Cold Consomme Armenonville
Green turtle soup a l'Oloroso
Cream Beau Rivage aux Profiterolles
Cold Patty of Goose Liver, Bonne Femme
Cold Spring Lamb, Potato Salad
Supreme of Lemon Sole Walewska
Cold tongue
Cold Candied Ham
Cold roast beef
Pickled Lamb Tongue
Galantine of Capon Lucculus
Mashed potatoes
Candied Maryland Ham, Sauce Champagne, New Green Spinach English Style
Boiled rice
Stewed tomatoes
Baked Potatoes
California Asparagus, Sauce Mousseline
Casserolette of Scallops with Terrapin Dressing
String Beans au Beurre
Candied New Sweet Potatoes
FRESH FRUIT SALAD
Lettuce
Praline Ice Cream
Orange Jelly
Petits fours
Mince Pie
Pumpkin Pie
Bartlett Pears
Apples
Bananas
Stewed West India Pineapple
Camembert
AMERICAN CHEESE
Gruyere Cheese
SALTINES
Ceylon Tea
ENGLISH BREAKFAST TEA
Young's Hyson Tea
Horlick's Malted Milk
Coffee
Cocoa
Milk from the Traymore Special Dairy
Buttermilk from the Traymore Special Dairy
Green Apple Fritters with Apricot Sauce
Roast ribs of beef
Stuffed Vermont Turkey, Cranberry Jelly

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.