People think it would be nice to go back in time sometimes, perhaps in pursuit of a more genteel era, where the food was slower, if not necessarily more sustainable. Well now one can. Literally.
The New York Public Library has a “What’s on the Menu” site where over 17,000 (and counting) historic menus are archived. It’s well worth a few minutes to scan, and visitors to the site can even take on some reviewing functions if they’d like to contribute to the ongoing transcription process.
It’s fascinating to see what patrons at clubs like the Bohemian, Banker’s, Chemist’s, Cotillion, Gridiron or Papyrus clubs, among many others, were partaking of in the late 1800s, or having for breakfast on the high seas as the SS America steamed on and 1953 drew to a close. For instance diners at the Boston-based Papyrus Club tackled an imposing repast that included Fried Soft Shell Crabs, Fillet of Beef, and Loin of Spring lamb. Refreshed by “Roman Punch” they went on to
