A Taste of Transatlantic Elegance: SS President Arthur’s Dinner Menu of 19 October 1923
Discover the culinary delights aboard the SS President Arthur in 1923. Explore a dinner menu featuring dishes like Boiled Beef Tongue à la Florentine, Roast Duckling, and classic desserts, complete with historical insights into unusual items like Pinmoney Pickles and Hopping John.
Front Cover, Vintage Dinner Menu From Friday, 19 October 1923 on Board the SS President Arthur of the United States Lines Featured Boiled Beef Tongue à la Florentine, Roast Fresh Ham, Hollandaise, and Isabella Cake for Dessert. The Menu, Published in English and German, Included a Concert Program. GGA Image ID # 1a28ed7351
Commander: P. G. Krethohm
Menu Items
HORS D’OEUVRES
- Canapes of Anchovy Paste
- Queen Olives
- Pearl Onions
- Pinmoney Pickles (Pin Money Pickles)
SOUP
- Velouté à la Bourdalone (Bourdaloue Velouté or Velouté Sauce)
- Consommé with Noodles
- Bouillon en Tasse (Broth in Cup)
FISH
- Baked Cod Fish, Creole
- Sole a l’Anglaise (English Sole)
ENTREE
- Boiled Beef Tongue à la Florentine
- Peaches à la Conde (Peach Conde)
- Poached Eggs à la Diva
- Omelette Czarina
ROAST
- Roast Prime Rib of Beef au Jus
- Fresh Roast Ham, Hollandaise Sauce
- Roast Duckling, Apple Sauce
VEGETABLES
- Spinach in cream
- Hopping John
- Braised Onions
POTATOES
- Roast Potatoes
- Boiled Potatoes
- Baked Sweet Potatoes
SALAD
- Romaine Salad
- French Dressing
COMPOTE OF FRUIT
- Figs
DESSERT
- Isabella Cake
- French Ice Cream
- Pastry
CHEESE
- Roquefort
- American Cheese
- Oranges
- Demitasse
Menu Items, Vintage Dinner Menu from Friday, 19 October 1923 on Board the SS President Arthur of the United States Lines. GGA Image ID # 1a29166871
Dinner Menu in German
Menu Items in German, Vintage Dinner Menu from Friday, 19 October 1923 on Board the SS President Arthur of the United States Lines. The Passenger's Choices from the Menu Appear Below. GGA Image ID # 1a291ae5af
Anchovy Mundbissen, Kraftbrühe mit Nudeln Suppe, Eierkuchen, Gebratene Hochrippe mit au Jus, Feigen Kompott, Französisches Rahmeis, Amerikanischer Kaese, Apfelsinen, und Kaffee.
Anchovy Bites, Broth Noodle Soup, Pancakes, Roasted Prime Rib with Au Juice, Fig Compote, French Ice Cream, American Cheese, Oranges, and Coffee.
Concert Program
- “Under Parade Flags” March (Blankenburg)
- Overture from “Martha” (Flotow)
- “La Marquise” Waltz (Morena)
- “Down South” American Sketch (Myddleton)
- “Frauenherz” Mazurka (Strauss)
- "The Token” Song (Aletter)
- Selection over "Saison Stars” (Morena)
Concert Program included with the Dinner Menu from Friday, 19 October 1923 on Board the SS President Arthur of the United States Lines. GGA Image ID # 1a2949760b
Recap and Summary: SS President Arthur Dinner Menu – 19 October 1923
A Culinary Journey Aboard the SS President Arthur
The SS President Arthur's dinner menu from 19 October 1923 presents a fascinating glimpse into the dining experience aboard early 20th-century transatlantic voyages. The variety of dishes reflects a blend of American and European culinary traditions, crafted to cater to a diverse passenger list. This menu, offered in both English and German, showcases the sophistication and international appeal of ocean liner dining during this era.
Featured Entrées
Upon reviewing the menu, two entrees likely stood out as the featured options:
Boiled Beef Tongue à la Florentine: This dish, prepared Florentine-style, indicates a creamy spinach accompaniment with a rich sauce. While beef tongue was a familiar dish in European households, it may have been less common for many Americans, who might have found its tender texture and robust flavor unusual.
Roast Duckling with Apple Sauce: Duckling, often considered a luxury item, would have been a special treat for passengers. The apple sauce provided a sweet counterbalance to the rich, savory flavors of the roasted duck.
Special Items and Uncommon Dishes
The menu features several items that might have been unfamiliar to American travelers:
Pinmoney Pickles: A brand of sweet, spiced pickles popular in the early 1900s but largely forgotten today.
Velouté à la Bourdalone: This soup, derived from velouté sauce, would have presented a creamy, lightly thickened broth with a savory character.
Peaches à la Conde: A dessert dish featuring poached peaches with rice pudding and fruit syrup.
Hopping John: A Southern dish of black-eyed peas, rice, and pork, hinting at American culinary influences onboard.
Selection and Variety
The menu offers an impressive array of dishes across multiple courses:
Hors d'Oeuvres: From anchovy canapés to pearl onions and spiced pickles, these options provided both mild and piquant flavors.
Soups: Guests could choose between a delicate velouté, noodle consommé, or simple broth.
Fish: Baked cod with a Creole twist and sole prepared English-style catered to those favoring seafood.
Entrées: In addition to the highlighted entrees, poached eggs à la Diva and omelette Czarina suggest an attention to lighter fare.
Roasts: Prime rib of beef, roast ham with hollandaise sauce, and roast duckling demonstrated a range of rich, hearty selections.
Vegetables: The inclusion of spinach in cream and braised onions reflects traditional European side dishes, while Hopping John points to American culinary heritage.
Desserts: Isabella Cake, French ice cream, and figs in syrup added sweetness and a touch of the exotic to the meal.
Insights and Observations
The bilingual nature of the menu indicates a passenger base that included both American and German-speaking travelers. The concert program accompanying the meal added an element of sophisticated entertainment, making the dining experience more than just a meal—it was an event.
