Go here: http://menus.nypl.org/about...
Read aboout the massive (40,000) collection of menus and how we can help bring those menus into the digital age.
Sardine sandwiches, anchovy sandwiches and mutton were on a lot of menus circa 1900; on the menu I'm working on, Mallard duck is listed at $1.25 ($.75 for half) and Teal duck is listed at $.75 for the whole bird.
Click through the menus to find those that give brief descriptions of offerings, instead of just listing the name of the dish and the price.
It beats playing solitaire while waiting for the next foodpickle to arrive.
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
Mozz Sticks, Sans Recipe
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Is This the Best Way to Cut a Bagel?
Cooking During Japanese Internment
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