A Culinary Voyage Across the Atlantic: SS President Arthur's Dinner Delights from October 24, 1923

Explore the SS President Arthur's 1923 dinner menu, featuring classic dishes like Veal Cutlets à la Pojarski and Fricandelles aux Morilles. Learn about vintage culinary selections and unusual items explained for the modern reader.

Front Cover, Vintage Dinner Menu From Wednesday, 24 October 1923 on Board the SS President Arthur of the United States LinesFeatured Veal Cutlets à la Pojarski, Fricandelles Aux Morilles, and Brabanter Tart for Dessert. The Menu, Published in English and German, Included a Concert Program. GGA Image ID # 1a2d433cb4

HORS D’OEUVRES

• Cornets of Salmon
• Eggs Andalouse (Fried Eggs with Andalouse Sauce)
• Pearl Onions
• Sweet Pickles

SOUP

• Soupe Bohémienne (Bohemian Soup)
• Consommé Châtelaine
• Bouillon en Tasse (Broth in Cup)

FISH

• Red Snapper, Sauté Meunière (French Sauce and a Method of Preparation)
• Baked Turbot Provençale

ENTREE

• Veal Cutlets à la Pojarski
• Fricandelles aux Morilles (Frikandel with Morel Mushrooms)
• Potato Pancake, Apple Sauce
• Omelette à la Romaine (Romaine Omelette)

ROAST

• Roast Prime Rib of beef au Jus
• Roast Leg of Lamb, Mint Sauce
• Roast Watertown Gosling (Roast Goose)

VEGETABLES

• Brussel Sprouts
• Carrots Vichy
• Boiled Rice

POTATOES

• Crème Potatoes (Creamed Potatoes)
• Boiled Potatoes
• Fried Sweet Potatoes

SALAD

• Lettuce Salad, French Dressing

COMPOTE OF FRUIT

• Prunes

DESSERT

• Brabanter Tart
• French Ice Cream
• Pastry

CHEESES

• Camembert Cheese
• Swiss Cheese
• Oranges
• Pineapples

BEVERAGE

• Demitasse

Menu Items, Vintage Dinner Menu From Wednesday, 24 October 1923 on Board the SS President Arthur of the United States Lines. GGA Image ID # 1a2dc2d7fd

Menu Items in German, Vintage Dinner Menu From Wednesday, 24 October 1923 on Board the SS President Arthur of the United States Lines. GGA Image ID # 1a2dcc5d9a

Concert Program

1. "Roosevelt March” (Boehme)
2. "Bombo” Selection (Donaldson)
3. “In the realm of Venus” Walt  (Grörchel)
4. "From the Springtime” (Friedemann)
5. "Only he who knows the desire” (Translateur)
6. Fantasia from "Cavalleria   Rusticana” (Mascagni)
7. "American Patrol” (Mecham)

Music Concert Program Included With a Dinner Menu From Wednesday, 24 October 1923 on Board the SS President Arthur of the United States Lines. GGA Image ID # 1a2defcb61

Recap and Summary: SS President Arthur Dinner Menu - 24 October 1923

Introduction:

The dinner menu from October 24, 1923, aboard the SS President Arthur offers a fascinating glimpse into the elegant and diverse culinary traditions of transatlantic ocean travel. With dishes steeped in European influence, this menu provides a perfect educational resource for culinary historians, genealogists, teachers, and students interested in the social and gastronomic culture of the early 20th century. The inclusion of both English and German language versions reflects the international passenger demographic of that era.

Featured Entrees:

Two entrees stand out as the stars of the evening:

Veal Cutlets à la Pojarski:

Named after Prince Pojarski of Russia, this dish consists of ground veal formed into cutlets, then breaded and fried to create a crispy exterior with a tender, juicy interior. For passengers unfamiliar with Eastern European cuisine, this dish might have been a delightful and exotic surprise.

Fricandelles aux Morilles:

Fricandelles, similar to meat patties, are crafted from seasoned ground meat and accompanied by morel mushrooms (morilles). Morels are prized for their earthy, nutty flavor, but many Americans of the time, accustomed to button mushrooms, may have found their honeycomb texture unusual.

Specialty Items Explained:

Soupe Bohémienne:

This 'Bohemian Soup' likely featured a hearty base with smoked meats, root vegetables, and a tomato or paprika seasoning, reflective of Central European culinary traditions.

Red Snapper, Sauté Meunière:

A straightforward yet elegant preparation where red snapper is lightly coated in flour, sautéed in butter, and finished with lemon and parsley. 'Meunière' means 'miller's wife' in French, denoting the flour coating.

Veal Cutlets à la Pojarski:

These cutlets might have puzzled American passengers who were more familiar with whole veal chops rather than a minced and reformed version.

Fricandelles aux Morilles:

The morel mushroom component might have raised eyebrows due to its distinct appearance, but the rich, savory flavor often won over adventurous diners.

Brabanter Tart:

Named for Brabant, a historical region of Belgium, this dessert was likely a dense, spiced fruit tart.

Pont Neuf Potatoes:

These thick-cut French fries are named after Paris's oldest bridge, served crisp and golden.

Brand-Name Products:

While the menu does not list well-known commercial brands like Force Cereal, diners may have been familiar with Nabisco Wafers, used during the Champagne Sherbet course on similar voyages.

Variety and Selection:

The selection on this menu reflects the luxurious nature of passenger ship travel in the 1920s. From French delicacies to hearty German-inspired soups, the SS President Arthur catered to a wide array of palates. The inclusion of both refined options like Veal Cutlets à la Pojarski and simple fare like Red Snapper with Meunière sauce ensured there was something for every traveler.

Vegetable and Potato Options:

Brussels Sprouts: These were often boiled and served with butter in the 1920s.

Carrots Vichy: Carrots cooked with butter and a touch of sugar, originating from the Vichy region of France.

Boiled Rice: A standard side, particularly familiar to German passengers.

Crème Potatoes: This likely referred to mashed potatoes with added cream.

Salad:

Lettuce with French dressing provided a refreshing palate cleanser.

Desserts:

The Brabanter Tart and French Ice Cream were sure to please diners with a sweet tooth.

Historical and Cultural Context:

This menu exemplifies the blend of Old World culinary tradition with the comfort and familiarity expected by American passengers. The inclusion of a concert program with selections such as "The Roosevelt March" and "American Patrol" also illustrates the patriotic spirit of the voyage.

For genealogists, the presence of German menu items hints at the heritage of many passengers. Educators can use this menu to discuss cultural exchange through food, while food historians may find the dish selections indicative of early 20th-century transatlantic culinary trends.

Conclusion:

The SS President Arthur's dinner menu from October 24, 1923, presents a delightful mix of familiar comforts and international culinary intrigue. The standout entrees, Veal Cutlets à la Pojarski and Fricandelles aux Morilles, exemplify the ship's commitment to offering both sophistication and variety to its passengers. This menu, rich with historical, cultural, and culinary significance, serves as a window into the golden age of ocean liner travel.