A Culinary Voyage: SS President Arthur's Dinner Menu - 23 October 1923

Explore the gourmet experience aboard the SS President Arthur with its 1923 dinner menu. Discover featured entrées like Viennese Tripe and Roast Surrey Capon, with historical insights into unusual dishes, and a glimpse into the era's ocean-liner dining experience.

Front Cover, Vintage Dinner Menu From Tuesday, 23 October 1923 on Board the SS President Arthur of the United States Lines Featured Tripe à la Viennoise, Roast Surrey Capon, Bread Sauce, and Richelieu Cake for Dessert. The Menu, Published in English and German, Included a Concert Program. GGA Image ID # 1a2b6ea23d

HORS D’OEUVRES

• Smoked Sardines
• Queen Olives
• Pickled Onions
• Gherkins

SOUP

• Oxtail Soup
• Consommé Julienne
• Bouillon en Tasse (Broth in Cup)

FISH

• Broiled Stripped Bass, Drawn Butter
• Baked Turbot au Gratin

ENTREE

• Tripe à la Viennoise (Viennese tripe)
• Salmi of Gosling a l’Orange (Salmi of Gosling with Orange)
• Peaches à la Conde
• Omelette à la Jessica

ROAST

• Roast Sirloin of Beef, au Jus
• Roast Veal with Stuffing
• Roast Surrey Capon, Bread Sauce

VEGETABLES

• Red Cabbage
• Smashed Pumpkins (Mashed Pumpkin)
• Lima Beans

POTATOES

• Roast Potatoes
• Boiled Potatoes
• Pont Neuf Potatoes

SALAD

• Romaine Salad
• French Dressing

COMPOTE OF FRUIT

• Prunes

DESSERT

• Richelieu Cake
• French Ice Cream
• Pastry

CHEESE

• Camembert Cheese
• Swiss Cheese

• Oranges
• Apples
• Pineapples
• Demitasse

Menu Items, Vintage Dinner Menu From Tuesday, 23 October 1923 on Board the SS President Arthur of the United States Lines. GGA Image ID # 1a2bfdfd44

Menu Items in German, Vintage Dinner Menu From Tuesday, 23 October 1923 on Board the SS President Arthur of the United States Lines. Menu Items Selected by German Passenger Appear Below. GGA Image ID # 1a2be9f9ab

Saure Gurken, Ochsenschwanzsuppe, Eierkuchen nach Jessica, Kalbsbraten mit Beilage, Rotkohl Gemuese, Gekochte Kartoffeln, Pflaumen Kompott, Rahmeis -- Gebäck, Camembert Kaese, Aepfel, und Kaffee.

Pickles, Oxtail Soup, Jessica's Pancakes, Roast Veal With Side Dish, Red Cabbage and Vegetables, Boiled Potatoes, Plum Compote, Ice Cream -- Pastries, Camembert Cheese, Apples, and Coffee.

Concert Program

1. “Stadion March” (Siede)
2. "The Calif of Bagdad” Overture (Boieldieu)
3. “Violets on the way” Waltz (Petras)
4. “An old World” Serenata (Meyer-Hellmund)
5. “Hearts and Flowers” (Czibuika)
6. “Musical Cabelgrams” Selection (Urbach)
7. “Georgia” Foxtrot (Donaldson)

Music Concert Program Included with Dinner Menu From Tuesday, 23 October 1923 on Board the SS President Arthur of the United States Lines. GGA Image ID # 1a2c5dddd0

Recap and Summary: SS President Arthur Dinner Menu - 23 October 1923

A Taste of 1920s Ocean Travel: Culinary Exploration on the SS President Arthur

The SS President Arthur's dinner menu from October 23, 1923, provides a remarkable glimpse into the culinary experience aboard United States Lines during the early 20th century. This well-rounded menu offers a variety of dishes catering to diverse palates while showcasing ingredients and cooking techniques that were both familiar and exotic to American passengers of the time. From Viennese-style tripe to Broiled Striped Bass, the evening's offerings combined traditional comfort foods with international culinary flair. The menu was presented in both English and German, reflecting the ship's commitment to serving an international clientele.

Featured Entrées: A Spotlight on Culinary Highlights

Tripe à la Viennoise (Viennese Tripe)

Overview: Tripe, the edible lining of a cow's stomach, was a popular dish in European cuisine, especially in Austria and Germany. The "Viennese" preparation likely involved simmering the tripe in a rich sauce with vinegar, onions, and various spices, resulting in a tender, tangy, and savory delicacy.

Historical Relevance: Tripe may have been unfamiliar to many Americans, as it was more commonly associated with European immigrants' traditional diets.

Roast Surrey Capon with Bread Sauce

Overview: Capon is a castrated, specially fattened rooster, prized for its tender and flavorful meat. The bread sauce, a British culinary classic made with milk, breadcrumbs, and spices like cloves and bay leaves, complemented the rich flavor of the roast capon.

Appeal: This dish, familiar yet elevated, likely appealed to American passengers seeking something comforting but still luxurious.

Specialty and Unusual Menu Items

Broiled Striped Bass with Drawn Butter:

Fresh, local seafood would have been a delightful choice for many passengers, especially those from coastal areas familiar with this mild yet flavorful fish.

Salmi of Gosling à l'Orange:

A French-inspired dish, a salmi involves roasting and then braising game birds in a wine-based sauce. The "à l'Orange" variation added a citrusy sweetness, reminiscent of duck à l'orange.

Peaches à la Condé:

This dessert featured poached peaches served over rice pudding and garnished with syrup or fruit sauce. The name "Condé" was associated with classic French cuisine and was a staple on fine dining menus during the era.

Richelieu Cake:

Named after Cardinal Richelieu, this cake was often a light sponge or almond cake with fruit or nuts. The inclusion of this dessert hints at the chefs' effort to impress with refined European influences.

Brand Mentions and Obscure Ingredients Explained

Pont Neuf Potatoes:

These thick-cut French fries, named after Paris's famous bridge, may have puzzled American diners unfamiliar with the term despite their familiarity with fried potatoes.

Viennese Tripe:

Tripe was considered an acquired taste. Waiters likely explained its preparation as tender strips of stomach lining slow-cooked with spices and served in a creamy or tomato-based sauce.

Cultural and Historical Insights

This dinner menu reflects both the culinary trends of the time and the diverse passenger demographics. The influence of French, Austrian, and German dishes indicated a desire to appeal to the tastes of European immigrants and returning travelers familiar with continental cuisine. The inclusion of "Omelette à la Jessica," an unusual name for a dish, suggests creative liberties taken by the chef to add a personal touch.

The music program accompanying the meal further enhanced the experience, featuring familiar classics like Wagner's "Tannhäuser" alongside lively waltzes and foxtrots. Music selections such as "Hearts and Flowers" added a sentimental touch, perhaps evoking feelings of nostalgia for passengers nearing their destination.

The SS President Arthur's dinner menu not only served as a meal but also as a cultural bridge for passengers navigating new horizons. The variety, elegance, and creativity displayed on this menu showcase the golden age of ocean liner travel, where dining was as much about adventure as it was about sustenance.