A Taste of Elegance at Sea: SS President Arthur's 28 October 1923 Dinner Menu

Explore the refined culinary offerings from the SS President Arthur's October 28, 1923, dinner menu. Discover the elegant dishes, intriguing flavors, and historical insights into early 20th-century ocean liner dining.

Front Cover, Vintage Dinner Menu From Sunday, 28 October 1923 on Board the SS President Arthur of the United States Lines Featured Sweetbread Patties à la Toulouse, Salmi of Gosling Chipolatas, and Wiener Cake for Dessert. The Menu, Published in English and German, Included a Concert Program. GGA Image ID # 1a2e7b2b70

HORS D’OEUVRES

• Asparagus Tips Vinaigrette (Asparagus Vinaigrette)
• Pearl Onions
• Pin Money Pickles
• Salted Anchovies

SOUP

• Crème Nivernaise (Cream Soup)
• Consommé Germinal
• Bouillon en Tasse (Broth in Cup)

FISH

• Broiled Red Snapper Maitre d’Hôtel
• Boiled Halibut, Sauce Normande

ROAST

• Roast Jersey Pork (Roast Pork)
• Roast Leg of Lamb, Mint Sauce
• Roast Vermont Turkey, Sage Dressing

VEGETABLES

• Carrots Natural
• Lima Beans with Pimentos
• Spaghetti Milanaise

POTATOES

• Chateau Potatoes
• Boiled Potatoes
• Potatoes O'Brien

SALAD

• Tomato Salad

COMPOTE OF FRUIT

• Apples (Apple Compote)

DESSERT

• Wiener Cake (German Apple Cake)
• Ice Cream
• Pastry

CHEESE

• Roquefort
• Swiss Cheese

OTHER

• Oranges
• Demitasse

Menu Items, Vintage Dinner Menu From Sunday, 28 October 1923 on Board the SS President Arthur of the United States Lines. GGA Image ID # 1a2ecb112e

Menu Items in German, Vintage Dinner Menu From Sunday, 28 October 1923 on Board the SS President Arthur of the United States Lines. GGA Image ID # 1a2ee77d8c

Concert Program

1. “The Victorius Eagle” March (Rosey)
2. "Overture Romantique” (Keler-Bela) 
3. "Valse Brune” (Krier)
4. “O you My darling’ (Nelson)
5. "Parade of the Goblins” (Nook)
6. Fantasia from "Carmen” (Bizet)
7. "Sunflower” Foxtrot (Eysoldt)

Music Concert Program Included with a Dinner Menu From Sunday, 28 October 1923 on Board the SS President Arthur of the United States Lines. GGA Image ID # 1a2f39d1a1

Recap and Summary: SS President Arthur Dinner Menu - 28 October 1923

The SS President Arthur's dinner menu from October 28, 1923, presents an intriguing glimpse into early 20th-century ocean liner dining. The menu reveals an extensive selection of dishes, reflecting the culinary sophistication and international influences prevalent in ocean travel during that era. This review explores the menu's selection and variety, highlighting notable dishes and offering insight into potentially unfamiliar items.

Overview of Selection and Variety

The menu showcases a thoughtful balance of hors d’oeuvres, soups, fish, entrées, roasts, vegetables, salads, and desserts. The variety suggests an intent to cater to a broad range of palates while maintaining a luxurious dining experience.

Hors d’Oeuvres: A mix of familiar and international options, such as salted anchovies and asparagus tips vinaigrette, indicates a blend of classic and exotic tastes.

Soups: Cream Nivernaise and Consommé Germinal offer contrasting options—one rich and velvety, the other clear and light.

Fish: Red snapper and halibut, both prepared with refined sauces, emphasize the freshness and quality of the seafood.

Entrées: A diverse array with selections like sweetbread patties and salmi of gosling.

Roasts: Traditional choices such as pork, lamb, and turkey appeal to more familiar tastes.

Vegetables: The inclusion of spaghetti Milanaise and Lima beans with pimentos introduces European flair.

Desserts: Classic European desserts like Wiener Cake complement more familiar ice cream and pastries.

Likely Featured Entrées

Sweetbread Patties à la Toulouse: Sweetbreads, made from the thymus gland or pancreas, were a delicacy often enjoyed by more adventurous diners. The "à la Toulouse" preparation typically involves mushrooms, truffles, and a velouté sauce, making this dish both luxurious and distinctive.

Salmi of Gosling Chipolatas: A salmi is a rich, wine-based stew, often prepared with game birds. Here, it features gosling, or young goose, paired with chipolata sausages. This dish likely stood out for its hearty, savory flavor and elegant presentation.

Special and Unusual Items Explained

Sweetbread Patties à la Toulouse: Sweetbreads might have been unfamiliar to many American passengers. Known for their tender texture and delicate flavor, sweetbreads were considered a gourmet treat in European cuisine.

Salmi of Gosling Chipolatas: The term "salmi" and the use of gosling may have puzzled some diners. The preparation is akin to a refined casserole, often served in upscale European households.

Asparagus Tips Vinaigrette: While asparagus was familiar, serving the tender tips in a vinaigrette may have been less common in American homes.

Wiener Cake: Known today as "Viennese cake," this dessert likely featured a light sponge with fruit or jam layers, similar to the Sachertorte, a specialty from Vienna.

Brand Names and Historical Context

The presence of dishes like Spaghetti Milanaise hints at culinary trends influenced by Italian immigration. Brand-name products like Nabisco wafers might have appeared at other meals. Such items provide a historical snapshot of consumer goods that were popular in the 1920s but are less common today.

Conclusion

The SS President Arthur's October 28, 1923, dinner menu reflects the sophistication and international flair of ocean liner dining during the interwar period. With French, German, and Italian influences, the meal plan offered a taste of European luxury paired with familiar American comforts. The variety, from the delicate sweetbread patties to the hearty salmi of gosling, ensured that passengers could savor a memorable culinary experience as they approached their journey's end.

For genealogists, historians, and culinary enthusiasts, this menu serves as a delectable reminder of the era's dining practices. The dishes not only reflect the culinary standards of the time but also provide insight into the cultural exchanges facilitated by transatlantic travel.

Bon appétit and smooth sailing!