A Culinary Voyage Through Time: The SS President Arthur's Dinner Menu of 29 October 1923

Front Cover, Vintage Dinner Menu From Monday, 29 October 1923 on Board the SS President Arthur of the United States Lines Featured Yorkshire Ham Glace & Asparagus Tips, Chicken Croquettes Petits Pois, and Pound Cake for Dessert. The Menu, Published in English and German, Included a Concert Program. GGA Image ID # 1a33c985a1

HORS D’OEUVRES

• Canapés Danoise (Danish Toast)
• Pearl Onions
• Ripe Olives (Black Olives)
• Pickled Walnuts

SOUP

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

FISH

• Broiled Sea Bass Maitre d’Hôtel
• Filet of Sole au Vin Blanc

ENTREE

• Yorkshire Ham Glace & Asparagus Tips
• Chicken Croquettes Petits Pois (Peas)
• French Pancakes
• Omelette with Tomatoes (Tomato Omelette)

ROAST

• Roast Sirloin of Beef au Jus
• Roast Veal with Stuffing
• Roast Long Island Duckling (Roast Duck), Bread Sauce

VEGETABLES

• Mixed Vegetables
• Spinach Anglaise (Creamed Spinach)
• Turnips Glace (Ice Turnips)

POTATOES

• Noisette Potatoes
• Boiled Potatoes
• Pont Neuf Potatoes

SALAD

• Beet Root Salad

COMPOTE OF FRUIT

• Prune Compote

DESSERT

• Pound Cake
• Ice Cream
• Pastry

CHEESE

• Roquefort
• Swiss Cheese

FRUIT & BEVERAGE

• Apples
• Demitasse

Menu Items, Dinner Menu From Monday, 29 October 1923 on Board the SS President Arthur of the United States Lines. GGA Image ID # 1a340c9883

Menu Items in German, Dinner Menu From Monday, 29 October 1923 on Board the SS President Arthur of the United States Lines. GGA Image ID # 1a34884df1

Concert Program

1. "Guard of Honor” March (Lehnhardt)
2. Overture "Maurer und Schlosser” (Auber)
3. “La Serenade” Waltz (Metra)
4. "Flower Show” Gavotte (Klose)
5. "Silver threads among the gold” (Davids)
6. "The Sunny South” Selection (Lampe)
7. “Leave me with a smile” Foxtrot (Koehler)

Music Concert Program Included with a Dinner Menu From Monday, 29 October 1923 on Board the SS President Arthur of the United States Lines. GGA Image ID # 1a34910e57

Recap and Summary: SS President Arthur Dinner Menu - 29 October 1923

Introduction:

On the evening of October 29, 1923, passengers aboard the SS President Arthur of the United States Lines were treated to a thoughtfully curated dinner menu. This menu was a blend of familiar favorites and European-inspired culinary delights, reflecting the cosmopolitan atmosphere of ocean travel during the early 20th century. The selections showcase both the elegance and adventurous spirit of the era, with dishes that would have intrigued and, perhaps, puzzled some American diners.

Menu Highlights:

Featured Entrees:

Yorkshire Ham Glacé with Asparagus Tips: A refined dish featuring ham glazed to a delicate sweetness, paired with tender asparagus tips. The glaze likely combined brown sugar, mustard, and cloves, a classic British preparation reminiscent of holiday fare.

Chicken Croquettes Petits Pois: A timeless dish consisting of seasoned, breaded chicken formed into croquettes, served alongside tender green peas. Croquettes were a popular choice during the 1920s, providing both flavor and texture in each bite.

Special Items:

Canapés Danoise: Small, Danish-inspired open-faced sandwiches, often topped with smoked fish or cured meats. For many Americans, this appetizer was an introduction to Scandinavian culinary traditions.

Filet of Sole au Vin Blanc: A delicate white fish prepared with a white wine sauce, likely enhanced with butter and shallots.

Pont Neuf Potatoes: Thick-cut French fries, named after the famous Parisian bridge.

Unusual Items Explained:

Asparagus Tips Vinaigrette: A dish consisting of steamed asparagus served cold with a tangy vinaigrette dressing. Asparagus was considered a luxury item during this time.

Crème Nivernaise: A soup made with turnips, a staple root vegetable of the era, blended into a creamy, smooth consistency.

Pont Neuf Potatoes: These thick fries were more robust than the modern variety and might have surprised American diners expecting thinner cuts.

Médaillons aux Anchois: Small rounds of bread topped with anchovy paste. Anchovies were less common in American households and may have been considered exotic.

Brand-Name Products of the Era:

While the menu does not list many brand names, the mention of "Pont Neuf" potatoes indirectly alludes to the French culinary tradition. During this era, products like Force Cereal and Nabisco wafers were more familiar to American consumers.

Insights for Modern Readers:

The SS President Arthur's menu represents an era when international travel offered not just a change of scenery but also a culinary adventure. Dishes like "Sweetbread Patties à la Toulouse" and "Omelette à la Romaine" reflect a time when shipboard dining aimed to replicate the experience of a high-end European restaurant.

Passengers aboard the SS President Arthur would have enjoyed these meals while listening to a live music program, including the "Guard of Honor March" and the "Sunny South Selection," further enhancing the dining atmosphere.

Conclusion:

The menu from October 29, 1923, aboard the SS President Arthur offers a window into the culinary world of transatlantic travel. It combines accessible dishes like "Chicken Croquettes" with more adventurous options such as "Filet of Sole au Vin Blanc." This diverse selection not only nourished the passengers but also provided them with a taste of Europe before they even set foot on the continent.

Whether you're a culinary historian, genealogist, or simply someone with a curiosity about ocean liner travel, this menu exemplifies the grandeur and diversity of early 20th-century dining on the high seas.