Savoring Elegance at Sea: A Culinary Exploration of the SS President Arthur Dinner Menu - 22 October 1923

Explore the SS President Arthur's 1923 dinner menu, highlighting unique dishes like Fried Lamb Tongue and Patties à la Reine. Discover historical culinary delights and unusual items that reflect the era's dining elegance at sea.

Front Cover, Vintage Dinner Menu From Monday, 22 October 1923 on Board the SS President Arthur of the United States Lines Featured Patties à la Reine, Fried Lamb Tongue Tomato Sauce, and Jelly Rolls for Dessert. The Menu, Published in English and German, Included a Concert Program. GGA Image ID # 2201cce302

HORS D’OEUVRES

• Canapes Mexicaine
• Pickled Walnuts
• White Onions
• Sweet Pickles

SOUP

• Lentil Soup Francfort Style
• Consommé Royale
• Bouillon en Tasse (Broth in Cup)

FISH

• Boiled Codfish, Mustard Sauce
• Fried Eel, Tomato Sauce

ENTREE

• Patties à la Reine
• Fried Lamb Tongue, Tomato Sauce
• Apple Fritters, Vanilla Sauce
• Omelette with Mushrooms (Mushroom Omelette)

ROAST

• Roast Prime Rib, Yorkshire Pudding
• Roast Leg of Mutton, Currant Jelly
• Roast Long Island Duckling, Apple Sauce

VEGETABLES

• Cauliflower Polonaise
• String Beans

POTATOES

• Baked Sweet Potatoes
• Boiled Potatoes
• Saratoga Chips

SALAD

• Lettuce, French Dressing

COMPOTE OF FRUIT

• Prunes

DESSERT

• Jelly Roll
• French Ice Cream
• Pastry

CHEESE

• Camembert Cheese
• Swiss Cheese
• Peaches
• Demitasse

Menu Items, Vintage Dinner Menu From Monday, 22 October 1923 on Board the SS President Arthur of the United States Lines. GGA Image ID # 1a2a40e3cf

Menu Items in German, Vintage Dinner Menu From Monday, 22 October 1923 on Board the SS President Arthur of the United States Lines. GGA Image ID # 1a2a4f4e56

Concert Program

1. "Soldiers in the Park” March (Monckton)
2. "Beautiful Galathe” Overture (Suppé)
3. "Un premier Bouquet” Waltz (Waldteufe)
4. "Aloha Oe” Hawaiian Song (Laake)
5. S. "Parade of the Tin Soldiers” (Jessel)
6. Fantasia from "Tannhäuser” (Wagner)
7. "Foxtrot” (Wüm Wilms)

Music Concert Program Included with Dinner Menu From Monday, 22 October 1923 on Board the SS President Arthur of the United States Lines. GGA Image ID # 1a2aab022e

Recap and Summary of the SS President Arthur Dinner Menu - October 22, 1923

Overview and Historical Context

The dinner menu from the SS President Arthur, dated October 22, 1923, offers a captivating snapshot of early 20th-century ocean travel dining. This meal was more than sustenance; it was an experience—a testament to the luxury and attention to detail that defined United States Lines voyages. The menu, printed in both English and German, ensured accessibility for international travelers and showcased a diverse, elaborate array of offerings across multiple courses.

The inclusion of a concert program alongside the dinner selections added to the ambiance, underscoring the ship's commitment to an elegant and immersive dining event.

Featured Entrées: Culinary Stars of the Evening

1. Patties à la Reine:

Likely one of the featured entrées, this dish consisted of delicate pastry shells filled with a creamy chicken or veal mixture, enhanced by a velouté sauce. The name translates to "Queen's Patties," suggesting an elevated dish popular in fine dining of the era. For contemporary American diners unfamiliar with this French delicacy, the rich filling and light, flaky shell would have stood out as an elegant option.

2. Fried Lamb Tongue, Tomato Sauce:

A more adventurous selection for American palates, lamb tongue reflects the early 20th-century inclination toward utilizing the whole animal. Fried to achieve a crisp exterior and paired with a tomato-based sauce for acidity, this dish would have piqued the curiosity of passengers unfamiliar with offal cuts.

Special Items and Unusual Offerings

Canapes Mexicaine: A nod to international flavors, these bite-sized appetizers were likely seasoned with chili or paprika, introducing American diners to zesty, foreign tastes.

Fried Eel, Tomato Sauce: Eel was uncommon in many American households but considered a delicacy in Europe. The tomato sauce likely provided a familiar tangy counterbalance to the eel's rich flavor.

Omelette with Mushrooms: Simple yet refined, this dish served as an accessible, vegetarian-friendly entrée.

Jelly Roll: A light sponge cake rolled with fruit preserves or custard—a popular dessert in the early 1900s.

Camembert Cheese: While American cheese was a menu staple, the inclusion of Camembert suggested an upscale nod to European gastronomy.

Concert Program: The music selections, such as "Parade of the Tin Soldiers" and "Tannhäuser," reflect the blend of lighthearted and classical entertainment expected during a transatlantic voyage.

Analysis of Menu Variety

The menu balances familiar comfort foods with more exotic selections. The presence of dishes like "Broiled Bluefish, Maître d’hôtel" and "Calf’s Head en Tortue" from previous dinners illustrates the chef’s intent to appeal to both conservative and adventurous palates.

Key Observations:

Soup Selection: Lentil Soup Frankfort Style introduced passengers to a German interpretation of a staple dish, highlighting the line's international culinary influence.

Vegetable Offerings: Cauliflower Polonaise and String Beans provided freshness alongside heavier meat dishes.

Potatoes: Multiple preparations (boiled, baked, Saratoga chips) ensured satisfaction across varying tastes.

Culinary Insight: Brand-Name Products

Saratoga Chips: A precursor to modern potato chips, originating in Saratoga Springs, New York.

Demitasse Coffee: A small, strong serving of coffee, presented as a luxurious conclusion to the meal.

Conclusion:

The SS President Arthur's October 22, 1923, dinner menu serves as a flavorful time capsule, blending culinary creativity with classic comfort. For passengers, this meal was more than a dinner—it was an event that reflected the era's sophistication in ocean travel. From adventurous items like Fried Lamb Tongue to the universally pleasing Patties à la Reine, the menu offers a window into the tastes and trends of transatlantic voyaging nearly a century ago.