Savoring Elegance at Sea: A Culinary Journey Aboard the SS President Arthur - October 21, 1923

Discover the rich variety of dishes aboard the SS President Arthur's 1923 dinner menu. From Calf's Head en Tortue to Roast Vermont Turkey, explore the flavors, history, and dining experience of ocean travel in the Roaring Twenties.

Front Cover, Vintage Dinner Menu From Sunday, 21 October 1923 on Board the SS President Arthur of the United States Lines Featured Calf's Head en Tortue, Roast Loin Pork Paysanne, and Sponge Cake for Dessert. The Menu, Published in English and German, Included a Concert Program. GGA Image ID # 1a295d18e3

HORS D’OEUVRES

• Salted Anchovies
• Queen Olives
• Pearl Onions
• Table Celery

SOUP

• Tomato Soup with Rice (Tomato and Rice Soup)
• Consommé Celestine
• Bouillon en Tasse (Broth in Cup)

FISH

• Broiled Bluefish Maître d’hôtel
• Fried Oysters American Style

ENTREE

• Calf’s Head en Tortue
• Orange Fritters, Cream Sauce
• Omelette à la Limousine (Limousine Omelette)

ROAST

• Roast Prime Rib of Beef au Jus
• Roast Loin Pork Paysanne
• Roast Vermont Turkey, Apple Sauce

VEGETABLES

• Risotto
• Stuffed Green Peppers
• Haricots Verts (Green Beans)

POTATOES

• Godard Potatoes
• Boiled Potatoes
• Fried Sweet Potatoes

SALAD

• Romaine Salad, French Dressing

COMPOTE OF FRUIT

• Cherries

DESSERT

• Sponge Cake
• French Ice Cream
• Ladyfingers

CHEESE

• Camembert Cheese
• Swiss Cheese

• Oranges
• Pineapples
• Demitasse

Menu Items, Vintage Dinner Menu From Sunday, 21 October 1923 on Board the SS President Arthur of the United States Lines. GGA Image ID # 1a296c9400

Menu Items in German, Vintage Dinner Menu From Sunday, 21 October 1923 on Board the SS President Arthur of the United States Lines. Menu Items Selected by German Passenger Appear Below. GGA Image ID # 1a29fdfc24

Tafelsellerie, Kraftbrühe Célestine Suppe, Schweinslende Paysane, Schnittbohnen Gemuese, Kirschen Kompott, Sandtorte, Französisches Rahmeis -- Gebäck, Camembert Kaese, Apfelsinen, und Kaffee.

Table Celery, Célestine Broth Soup, Paysane Pork Loin, French Bean Vegetables, Cherry Compote, Shortbread Cake, French Cream Ice Cream -- Pastries, Camembert Cheese, Oranges, and Coffee.

Concert Program

1. "Call of the Wild” March (Lossy
2. “Italian Girl in Algeria” Overture (Rossini)
3. “El Torero” Waltz (Ohlsen)
4. “Violets " Song (Ellen Wright)
5. “Douces Amours” Gavotte (Vollstedt)
6. Fantasia from “Faust” (Gounod)
7. “Caroline in the Morning” Foxtrot (Silver)

Music Concert Program Included with Vintage Dinner Menu From Sunday, 21 October 1923 on Board the SS President Arthur of the United States Lines. GGA Image ID # 1a2a384c78

Recap and Summary of the SS President Arthur Dinner Menu - October 21, 1923

The SS President Arthur's dinner menu from October 21, 1923, offers a fascinating glimpse into the culinary landscape aboard a transatlantic voyage in the early 20th century. With a selection of soups, fish, entrées, roasts, vegetables, and desserts, this menu reflects both international influences and American comfort foods, designed to cater to a diverse passenger base.

Featured Entrees

While the entire menu boasts variety and flavor, the two standout entrées likely intended as the featured options include:

Calf’s Head en Tortue:

This dish, also known as "Tête de Veau en Tortue," features slow-simmered calf's head with a rich, dark sauce akin to turtle soup (hence "tortue"). A typical American diner in 1923 might have found this dish unusual due to its association with offal cuts and French culinary traditions.

Roast Vermont Turkey with Apple Sauce:

The turkey dish, reminiscent of holiday meals, was likely a crowd-pleaser. Its familiarity and association with American Thanksgiving traditions would have made it a popular and comforting choice.

Special Items and Unusual Selections

Calf's Head en Tortue: As noted, this French delicacy was not common on American menus and might have raised eyebrows among diners unfamiliar with organ meats.

Orange Fritters with Cream Sauce: Deep-fried, battered orange segments served with a sweet, creamy sauce made this a playful and distinctive offering.

Omelette à la Limousine: This savory omelette, often incorporating ham or vegetables, may have puzzled some passengers due to its regional French origin.

Godard Potatoes: Likely named for the culinary style involving small potatoes sautéed in butter with herbs and sometimes mushrooms.

Culinary Insights

The selection of dishes indicates a balance between continental European influences and American favorites. The inclusion of German text alongside the English menu reflects the era's significant German-American passenger demographic. Classic French sauces (Colbert, Hollandaise) and dishes (Calf's Head en Tortue) showcase the influence of French haute cuisine on the menu.

Brand-name references are minimal here, though "Pinmoney Pickles" stands out. This brand was once a household name, known for sweet, thinly sliced pickles popular during the 1920s.

Likely Passenger Experience

Imagine sitting down to dinner on the SS President Arthur, greeted by the warm, savory aroma of roast beef and turkey, the tang of French onion soup, and the crisp sweetness of cherry compote. The musical accompaniment, featuring classical pieces like "Italian Girl in Algiers" by Rossini and popular foxtrot melodies, would have added to the ambiance.