SS President Arthur Breakfast Menu (October 24, 1923): A Luxurious Start to the Day at Sea

Step aboard the SS President Arthur in 1923 and explore a lavish breakfast menu featuring celebrity-inspired dishes like Omelette Sarah Bernhardt, Poached Eggs Rothschild, and the now-extinct Force Cereal. A refined morning meal fit for first-class travelers.

Front Cover of a Vintage Breakfast Menu From Tuesday, 24 October 1923 for the SS President Arthur of the United States Lines. The Bill of Fare Featured Extensive Offerings Including Fried Cod Fish Steaks in Tomato Sauce, Omelette Sarah Bernhardt, and Poached Eggs Rothschild. The Menu Selections Were Printed in English and German. GGA Image ID # 15722068af

FRUIT

• Cantaloupe
• Stewed Figs

CEREALS

• Rolled Oats
• Wheatena
• Post Bran Flakes
• Shredded Wheat
• Force Cereal
• Puffed Wheat
• Puffed Rice
• Kellogg’s Toasted Corn Flakes (Kellogg’s Corn Flakes)
• Grape Nuts

FISH

• Fried Codfish Steaks in Tomato Sauce
• English Bloaters

EGGS & PANCAKES

• Fried Eggs
• Boiled Eggs
• Scrambled Eggs
• Omelette Sarah Bernhardt
• Scrambled Eggs Viennoise
• Poached Eggs Rothschild
• Shirred Eggs Mexicaine
• Plain Omelette
• French Pancakes
• Orange Pancakes
• Bacon Pancakes

MEATS

• Chopped Tenderloin (Ground Tenderloin), Sauce Bearnaise (Béarnaise Sauce)
• Fried Country Sausage
• Wilshire Breakfast Bacon
• Broiled Yorkshire Ham

FROM THE GRILL: (10 Minutes)

• Mutton Chops on Toast

POTATOES

• Boiled Potatoes
• Mashed Potatoes
• Potato Chips

BREAD & PRESERVES

• Tea Biscuits, Toast, Fresh Rolls

• Comb Honey
• Strained Honey
• Orange Marmalade
• Raspberry Jam
• Strawberry Jam
• Fruit Jam

BEVERAGES

• English Breakfast Tea
• Ceylon Tea
• Oolong Tea
• Orange Pekoe Tea
• Green Tea
• Coffee
• Chocolate
• Cocoa

Vintage Breakfast Bill of Fare Items From Tuesday, 24 October 1923 for the SS President Arthur of the United States Lines. GGA Image ID # 15724fbecc

Vintage Breakfast Bill of Fare Items in German From Tuesday, 24 October 1923 for the SS President Arthur of the United States Lines. GGA Image ID # 1572afed92

🚢 SS President Arthur Breakfast Menu – October 24, 1923: A Grand Morning Spread at Sea

📜 Overview & Historical Context

The SS President Arthur’s breakfast menu from October 24, 1923, is a captivating snapshot of early 20th-century transatlantic dining, showcasing a blend of classic American breakfasts, refined European influences, and rare culinary selections that would have delighted travelers aboard this ocean liner.

Passengers had an extensive selection of cereals, eggs, meats, fish, and baked goods, demonstrating the lavish variety expected on a top-tier voyage. A notable feature of this breakfast service is its high level of sophistication, with menu items named after famous individuals (such as Omelette Sarah Bernhardt and Poached Eggs Rothschild), reinforcing the sense of luxury and prestige associated with ocean travel at the time.

🍽️ Menu Review: Selection & Variety

The two standout featured entrees from the breakfast menu were:

🏆 1. Fried Codfish Steaks in Tomato Sauce

A savory and bold choice, combining the delicate flavor of codfish with a rich, tangy tomato sauce, creating a dish reminiscent of European seafood traditions.

Why It Stands Out: At a time when fish was more commonly eaten at lunch or dinner in the U.S., having a fish-based breakfast dish reflected British and continental European preferences.

🏆 2. Omelette Sarah Bernhardt

Named after the renowned French actress Sarah Bernhardt, this dish likely featured a luxurious filling such as fine herbs, cream, or cheese, elevating it from a simple omelet to a delicate, theatrical presentation.

Why It Stands Out: This celebrity-inspired dish adds a touch of glamour and sophistication, reinforcing the elegance of first-class dining.

🌟 Special & Unique Breakfast Items

Beyond the main entrees, several notable and unusual menu items stood out:

🥚 Poached Eggs Rothschild

Likely a French-style poached egg dish, possibly served with truffle butter, hollandaise, or a rich sauce, reflecting the opulence associated with the Rothschild name.

Why It Stands Out: This would have been a refined and expensive selection, appealing to wealthy travelers accustomed to fine dining.

🥩 Chopped Tenderloin, Sauce Béarnaise

A high-end version of steak and eggs, featuring ground tenderloin beef paired with Béarnaise sauce (a classic French butter-based sauce flavored with tarragon and shallots).

Why It Stands Out: While chopped steak was a common working-class meal, its pairing with Béarnaise sauce elevated it into a sophisticated breakfast choice.

🥞 Orange Pancakes & Bacon Pancakes

A twist on traditional pancakes, likely flavored with zested or candied orange and savory bacon bits.

Why It Stands Out: These variations would have added depth and variety to the pancake offerings, making breakfast more adventurous and indulgent.

🐟 English Bloaters

A type of lightly salted and smoked herring, typically eaten whole.

Why It Stands Out: While this was a staple in British breakfasts, it was far less common in the American diet, making it a distinctly European touch to the menu.

🧐 Unusual Breakfast Items for a Typical American Traveler in 1923

Several menu items may have seemed exotic or unfamiliar to American passengers at the time:

Force Cereal (Brand No Longer in Business) – One of the earliest commercial wheat flake cereals, Force was introduced in 1901 and marketed with the cartoon character "Sunny Jim".

Shirred Eggs Mexicaine – Likely baked eggs with a spicy tomato-based sauce, reflecting a Mexican culinary influence that was uncommon in 1920s American breakfasts.

Cocotte Eggs – Eggs baked in individual ramekins, often with cheese, cream, or herbs, a more delicate and refined preparation than typical American scrambled eggs.

🥐 Breads, Spreads & Beverages

The bread selection was diverse and appealing, catering to both American and European tastes:

Tea Biscuits, Toast, & Fresh Rolls – A mix of soft and crisp breads, perfect for pairing with butter, jam, or honey.

🍯 Spreads

Passengers could enjoy a variety of sweet spreads, including:

Comb & Strained Honey – A natural sweetener, highlighting the high-quality ingredients available on board.

Orange Marmalade & Assorted Jams – Ensuring fruit-based flavors to complement toast, rolls, and biscuits.

☕ Beverage Selection

Coffee, Chocolate, and Cocoa – The standard American breakfast beverages.

Five Different Teas – English Breakfast, Ceylon, Oolong, Orange Pekoe, and Green Tea, showing a European influence and catering to international travelers.

🎭 The Influence of Celebrity & Culture on the Menu

One of the most fascinating aspects of this menu is the celebrity and cultural references found in the dish names:

Omelette Sarah Bernhardt – Named after the legendary French actress, reflecting the artistic influence on elite society.

Poached Eggs Rothschild – A reference to one of Europe’s wealthiest families, reinforcing luxury and refinement.

This trend of naming dishes after famous figures was a common marketing strategy to make meals feel more exclusive and sophisticated.

🚢 Final Thoughts: A Breakfast Fit for the Elite

The SS President Arthur’s breakfast menu from October 24, 1923, reflects the grandeur and elegance of transatlantic travel during the Golden Age of Ocean Liners.

Passengers were treated to a diverse and indulgent selection, from classic American staples like pancakes and tenderloin steak to sophisticated European-inspired dishes such as codfish steaks in tomato sauce and celebrity-named omelets.

The inclusion of rare cereals (Force Cereal), imported teas, and a luxurious bread and jam selection highlights the attention to detail and high standards of ocean travel dining at the time.

This was not just breakfast—it was an event, setting the tone for another elegant and leisurely day at sea.

⚓ If You Were Dining on the SS President Arthur in 1923, What Would You Order? 🍽️🚢