The Menu Museum
DecadesRestaurantsDishesRandom menu

The Homestead

Date
1915-01-01
Restaurant
The Homestead

Pages

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

Dishes

Page 2

Grape Nuts
Force
Puffed rice
Shredded Wheat Biscuit
Toasted Corn Flakes
CREAM OF TOMATO [SOUP]
Chicken broth
BOUILLON HOT OR COLD
BOILED OR BROILED SALMON TROUT COOKED TO ORDER
Boiled eggs
Poached eggs
Roast capon
Spring Lamb
Sliced Chicken
MIXED GREEN SALAD WITH LEMON JUICE DRESSING
LETTUCE SALAD WITH LEMON JUICE DRESSING
STRING BEANS WITH LEMON JUICE DRESSING
WATERCRESS SALAD WITH LEMON JUICE DRESSING
CELERY SALAD WITH LEMON JUICE DRESSING
Boiled rice
Creamed Potatoes
Baked Potatoes
Lima beans
Boiled Onions
Plain spinach
Baked Apple
Cup Custard
Apple Sauce
Oranges
STEWED UNSWEETENED PRUNES
physical culture health bread
Graham bread
stale white bread
MELBA TOAST
Pulled bread
Dry Toast
Zwiebach
Gluten Bread
Educator Crackers
ENGLISH BREAKFAST [TEA]
Postum Cereal
CEYLON [TEA]
OOLONG [TEA]
GREEN TEA
Cafe des Invalides
Milk
Cocoa
Buttermilk

Page 3

STUFFED EGG, A LA DIABLE
CREAM OF TOMATO SOUP, WITH RICE
Consomme Brunoise
CELERY BROTH, EN TASSE
BOUILLON HOT
BOUILLON COLD
Olives
Celery
Radishes
BOILED RED SNAPPER, SAUCE FLEURETTE, SLICED CUCUMBERS, POMMES NATUREL
Boiled leg of mutton, caper sauce
SALISBURY STEAK, WITH FRESH MUSHROOMS
APPLE FRITTERS GLACE, AU COGNAC
Punch, Maraschino
Roast Ribs of Beef, au jus
PHILADELPHIA CAPON, GIBLET SAUCE, APPLE DAMSON JAM
Mashed potatoes
Cauliflower, cream sauce
Baked Potatoes
Steamed Rice
Lima beans
PLAIN SPINACH, A L'ANGLAISE
Lettuce and Tomato Salad
SALAD CUBAINE
PEAR PUDDING, CREAM SAUCE
MAPLE ECLAIRS
Petit Fours
CINNAMON APPLE PIE
SUGAR DROP CAKE
Charlotte Russe
Citron Pound Cake
Vanilla ice cream
Coffee Ice Cream
Assorted Fruit
Stuffed Dates
MIXED NUTS
CLUSTER RAISINS
Gorgonzola Cheese
Cream Cheese
imported Camembert cheese
SALTINES
Water Crackers
ENGLISH DINNER BISCUITS
Coffee

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.