A Culinary Time Capsule: Exploring the SS President Arthur's Dinner Menu of 27 October 1923

Discover the 1923 dinner menu of the SS President Arthur, featuring dishes like Baked Bluefish Creole and Croquettes of Beef Tenderloin. Explore unique items, unfamiliar terms, and culinary history.

Front Cover of a Vintage Dinner Menu From Saturday, 27 October 1923 on Board the SS President Arthur of the United States Lines Featured Croquettes of Beef Tenderloin, Mushroom Sauce, Baked Bluefish Creole, and Linzer Cake for Dessert. The Menu, Published in English and German, Included a Concert Program. GGA Image ID # 1a32970ef2

HORS D’OEUVRES

• Sardines in Oil
• White Onions
• Sweet Pickles
• Queen Olives

SOUP

• Purée of Tomatoes with Rice (Tomato Soup with Rice)
• Consommé Française
• Bouillon en Tasse (Broth in Cup)

FISH

• Baked Bluefish Creole
• Boiled Salmon, Sauce Colbert (Colbert Sauce)

ENTREE

• Croquettes of Beef Tenderloin, Mushroom Sauce
• Boston Pork and Beans (Boston Baked Beans)
• Orange Fritters, Vanilla Sauce
• Omelette aux Rognons (Kidney Omelette)

ROAST

• English Prime Rib of Beef, Yorkshire Pudding
• Roast Lamb, Currant Jelly
• French Roast Capon, Bread Sauce

VEGETABLES

• Carrots in cream (Creamed Carrots)
• Mashed Turnips
• Boiled Rice

POTATOES

• Delmonico Potatoes
• Boiled Potatoes
• Roast Potatoes

SALAD

• Lettuce Salad
• French Dressing

COMPOTE OF FRUIT

• Prune Compote

DESSERT

• Linzer Cake
• Ice Cream
• Pastry

CHEESE

• Camembert Cheese
• Swiss Cheese

OTHER

• Apples
• Demitasse

Menu Items, Dinner Menu From Saturday, 27 October 1923 on Board the SS President Arthur of the United States Lines. GGA Image ID # 1a32b30f20

Menu Items in German, Dinner Menu From Saturday, 27 October 1923 on Board the SS President Arthur of the United States Lines. GGA Image ID # 1a330cb5e7

Concert Program

1. ‘‘Universal City” March (Arthur)
2. “Poet and Peasant” Overture (Suppé)
3. "Violettes” Waltz (Waldteufel)
4. "Mates Song and Sailors Chorus” (Wagner)
5. "Sympathy” Waltz Song (Frimi)
6. “Gems of Steven Poster” Fantasia (Tobani)
7. “The Sheik” Arabian Foxtrot (Snyder)

Concert Program, SS President Arthur Dinner Menu, 27 October 1923. GGA Image ID # 22020b8e77

Recap and Summary of the SS President Arthur Dinner Menu – 27 October 1923

Introduction

The SS President Arthur's dinner menu from 27 October 1923 offers a delightful insight into early 20th-century transatlantic dining. Passengers aboard this United States Lines vessel were treated to a varied selection of dishes that combined traditional American fare with European culinary influences. This review highlights the selection and variety of the menu, the likely featured entrees, and items that may have perplexed the average American diner of the era.

Likely Featured Entrées

1. Baked Bluefish Creole:

This dish likely stood out as a featured entrée due to its presentation and distinctive sauce. Bluefish, a common catch along the Eastern Seaboard, was baked and served Creole-style. The Creole sauce typically combined tomatoes, bell peppers, onions, and a touch of spice, offering passengers a taste of Southern culinary tradition.

What might confuse diners? Creole cuisine was familiar to some Americans but not all. The term "Creole" referred to a style of cooking influenced by French, Spanish, and African traditions, which may have seemed exotic to travelers unfamiliar with Southern or New Orleans cuisine.

2. Croquettes of Beef Tenderloin, Mushroom Sauce:

Croquettes, breaded and fried cylinders of finely minced or ground beef, were a popular dish at the time. The use of tenderloin and a mushroom sauce added a touch of elegance, suggesting this was another highlighted option.

What might confuse diners? Croquettes were common but often associated with simpler, home-cooked meals. The mushroom sauce—potentially featuring wild mushrooms like morels—may have been less familiar to those accustomed to basic gravy.

Special Items of Interest

Omelette aux Rognons:

This translates to "Kidney Omelette," a savory dish uncommon in American households but more familiar to European palates. The inclusion of organ meats reflects a tradition of nose-to-tail cooking that has largely disappeared from modern Western cuisine.

Boston Pork and Beans:

A nod to classic American comfort food. This dish, made with navy beans, molasses, and salted pork, was a familiar and reassuring presence amidst more sophisticated offerings.

Linzer Cake:

Originating from Austria, Linzer Cake (or Linzer Torte) features a lattice crust over a spiced nut dough with a fruit preserve filling. While not entirely foreign, its European heritage might have piqued curiosity.

Unfamiliar or Confusing Items for 1920s Americans

Sardines in Oil: While canned sardines were common, serving them as hors d’oeuvres, especially alongside items like "Cornets of Salmon," may have seemed peculiar.

Sweet Pickles: Known today, but the term "Pin Money Pickles," often referenced in menus of the time, indicated small, sweet pickles that were sometimes homemade and sold for extra income.

Carrots Vichy: Named after the French town of Vichy, these carrots were cooked in a slightly sweetened, mineral-water-based sauce.

Culinary Experience and Atmosphere

The dining experience aboard the SS President Arthur was more than just about the food—it was about atmosphere. The concert program accompanying the menu included familiar favorites like "The Sheik" and "Poet and Peasant," ensuring an ambiance of refined entertainment. Passengers likely dressed in their finest attire for dinner, enjoying the music and camaraderie as much as the meal itself.

Menu Analysis:

Balanced Selection: A good mix of seafood, poultry, and red meat options.

Vegetable Variety: Traditional choices like turnips, carrots, and rice provided comfort.

Culinary Adventure: From kidney omelettes to European cakes, passengers were invited to step outside their culinary comfort zones.

Conclusion

The SS President Arthur's 1923 dinner menu reflects a transitional period in American dining, where comfort food met international flair. Passengers were encouraged to explore new flavors while enjoying familiar favorites. The inclusion of exotic terms, unusual entrees, and a well-rounded selection ensured a memorable dining experience for everyone on board.