The Menu Museum

An archive of historical restaurant menus from the New York Public Library.

16,525 menus
64,352 scanned pages
1851–2008

Scans and transcription data from the New York Public Library’s What’s on the Menu? project.

Not affiliated with NYPL.

Uncatalogued scans

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Liederkranz Club

January 25, 1913

On this menu 56 dishes

Crab Flake Ravigotte
Coffee
Celery
Olives
Almonds
Consomme in cup
ASSORTED CAKE
Camembert Cheese and Crackers
Tuitti Fruitti Ice Cream
Asparagus Vinaigrette
Stringless Beans
Brown Potatoes
Tenderloin of Beef, Fresh Mushroom Sauce
G. H. Mumm
Moet & Chandon, W. Seal
Pommery Sect.
Veuve Clicquot
Louis Roederer, G. V. S.
Krug Brut, Private Cuvee
Sparkling Moselle
Deinhardt & Co.
Sparkling Burgundy Red Top
Monopole Red Top
Cook's Imperial
White Top
Laubenheimer
H. A. S.
Deidensheimer
Zinfandel, Cal.
Oberingelheimer
Niersteiner
Leiden
Anheuser Fehrs
Hochheimer - Engelbrecht
Hochheimer - Deinhardt & Co.
Kreuznacger Steinberg Riss - Anheuser Fehrs
Leibfraumilch - Leiden
Johannisberger Cabinet - Leiden
Steinberger Cabinet - Henkel & Co.
Sauterne
Haut Sauterne
Chateau Yquem
Macon
Pommard
Chablis (white)
Sarsaparilla or Soda Rickey
St. Estephe
Pontet Canet
St. Julien
Pisporter - A. Emert
Zeltinger - Anehuser Fehrs
Erdener Treppchen - Anheuser Fehrs
Erdener Silver Label - Anheuser Fehrs
Berncastler Doctor - Deinhardt & Co.
Gruenhauser Auslese - H. Sichel
Maximin Gruenhauser - Anheuser Fehrs