Gastronomic Adventures at Sea: A Review of the SS President Arthur Dinner Menu - October 25, 1923

Explore the eclectic menu aboard the SS President Arthur from October 25, 1923, featuring beef tenderloin croquettes, Prague ham, and French ice cream. Discover the culinary delights and cultural influences of ocean liner dining in the early 20th century.

Front Cover, Vintage Dinner Menu Card From Thursday, 25 October 1923 on Board the SS President Arthur of the United States LinesFeatured Croquettes of Beef Tenderloin, Mushroom Sauce, Prague Ham à la Metternich, and Raisin Tartlets for Dessert. The Menu, Published in English and German, Included a Concert Program. GGA Image ID # 1a2df22ef1

HORS D’OEUVRES

• Médaillons aux Anchois (Medallions with Anchovies)
• White Onions
• Pin Money Pickles
• Queen Olives

SOUP

• Crème de Courgettes (Creamed Zucchini)
• Consommé DuBarry
• Bouillon en Tasse (Broth in Cup)

FISH

• Fried Smelt, Sauce Remoulade (Remoulade Sauce)
• Baked Haddock Espagnole (Baked Haddock, Spanish Style)

ENTREE

• Croquettes of Beef Tenderloin, Mushroom Sauce
• Prague Ham à la Metternich
• Apple Fritters, Cream Sauce
• Omelette with Tomatoes (Tomato Omelette)

ROAST

• Roast Jersey Pork (Roast Pork, Jersey Style)
• Roast Lamb, Currant Sauce
• Roast Vermont Turkey, Cranberry Sauce

VEGETABLES

• Bavarian Cabbage
• Braised Celery
• Risotto Italienne

POTATOES

• Duchesse Potatoes
• Boiled Potatoes
• Francois Potatoes (French Potatoes)

SALAD

• Lettuce Salad
• French Dressing

COMPOTE OF FRUIT

• Apricots (Apricot Compote)

DESSERT

• Raisin Tartlets
• French Ice Cream
• Pastry

CHEESE

• Camembert Cheese
• Swiss Cheese
• Apples
• Pineapples

BEVERAGE

• Demitasse

Menu Items, Vintage Dinner Menu Card From Thursday, 25 October 1923 on Board the SS President Arthur of the United States Lines. GGA Image ID # 1a2e52dd9c

Menu Items in German, Vintage Dinner Menu Card From Thursday, 25 October 1923 on Board the SS President Arthur of the United States Lines. GGA Image ID # 1a2e724eb2

Concert Program

1. "Call of the Wild” March (Losey)
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 a Dinner Menu Card From Thursday, 25 October 1923 on Board the SS President Arthur of the United States Lines. GGA Image ID # 1a2e79cfaa

Recap and Summary of the SS President Arthur Dinner Menu - 25 October 1923

The dinner menu from the SS President Arthur on October 25, 1923 offers a delightful glimpse into early 20th-century ocean travel dining. This carefully curated selection reflects both traditional American comfort foods and European culinary influences, appealing to a wide range of palates while introducing passengers to more exotic fare. The menu is bilingual, presented in both English and German, highlighting the international nature of the voyage.

Menu Overview and Selection Variety

The menu offers an impressive spread of hors d'oeuvres, soups, fish dishes, entrées, roasts, vegetables, and desserts, ensuring a well-rounded dining experience. The variety caters to both conservative diners and more adventurous guests interested in trying European-inspired dishes.

Likely Featured Entrees

Croquettes of Beef Tenderloin, Mushroom Sauce: This dish was likely a standout selection, featuring tender beef pieces enveloped in a creamy mushroom sauce. Croquettes were a popular dish during the 1920s, offering a comforting yet elevated culinary experience.

Prague Ham à la Metternich: Named after Austrian diplomat Prince Klemens von Metternich, this entrée likely featured a well-cured ham with a rich, savory glaze, accompanied by aromatic herbs. It reflects the European influence on the ship's culinary style.

Special Items and Unusual Dishes Explained

Médaillons aux Anchois (Medallions with Anchovies): A French-inspired appetizer featuring small rounds of bread topped with salted anchovies. This might have been unfamiliar to some American passengers, as anchovies were less common in the U.S. diet at the time.

Prague Ham à la Metternich: While ham was a staple of American breakfasts, this Czech variant, often served cold with a slightly sweet glaze, was less familiar.

Remoulade Sauce: This cold condiment, originating from France, is similar to tartar sauce but with additional herbs and capers. Its distinctive flavor may have surprised some American diners.

Risotto Italienne: At a time when pasta was gaining popularity in America, risotto was less common and likely piqued passengers' curiosity with its creamy texture and savory flavor.

Duchesse Potatoes: Mashed potatoes mixed with egg yolks, piped into decorative shapes, and baked until golden—a far cry from traditional American mashed potatoes.

Desserts and Brand Connections

The dessert selection showcases classic offerings with a twist:

Raisin Tartlets: A likely favorite among passengers who enjoyed dried fruits, which were commonly found in holiday baking.

French Ice Cream: Known for its rich texture due to the egg yolk-based custard, differing from traditional American ice cream.

Pastry: Likely included puff pastries with fruit or custard fillings.

Interesting Cultural Insights

The inclusion of dishes like Salmon Cornets and Omelette à la Romaine illustrates the cosmopolitan influence on ocean liner menus. The concert program featured a mix of classical pieces and popular tunes, enhancing the elegant ambiance.

Conclusion

The SS President Arthur's 1923 dinner menu reflects the luxurious yet diverse nature of ocean travel dining. Passengers were offered familiar favorites alongside new culinary experiences, blending American and European traditions to create an elegant and memorable dining event at sea.