Calf's Head en Tortue and Chocolate Cake: SS President Harding Dinner Menu, April 7, 1934

Explore the SS President Harding's dinner menu from April 7, 1934, featuring Calf's Head en Tortue, Baked Mackerel Mexicaine, and Whole Wheat Coffee Dessert. Discover the culinary traditions of transatlantic travel during the Golden Age of Ocean Liners.

Front Cover of a Vintage Dinner Menu Card from Saturday, 7 April 1934 on board the SS President Harding of the United States Lines featured Calf's Head en Tortue, Baked Mackerel, Mexicaine, and FeaturedDessert for dessert. The reverse side contained weather notations by the passengers. GGA Image ID # 1ef231d89e

HORS D’OEUVRES

• Kiel Bloater
• Marinated Herring
• Dill Pickles

SOUP

• Consomme, Printaniere

FISH

• Baked Mackerel, Mexicaine

ENTREE

• Calf’s Head en Tortue

ROAST

• Broiled Hip Steak with Onions
• Lima Beans  
• Boiled or Sauté Potatoes

SALAD

• Lettuce, French Dressing

COLD

• Assorted Cold Cuts
• Potato Salad

DESSERT

• Whole Wheat Coffee Dessert, Vanilla Sauce
• Chocolate Layer Cake
• Compote of Cherries

CHEESE AND CRACKERS

• Swiss Cheese
• Crackers

BREAD

• White, Rye
• Pumpernickel
• Graham Crackers

FRUIT AND BEVERAGES

• Fruit: Oranges
• Tea
• Coffee

Reverse Side, Passenger Handwritten Notations Discussing the Weather With Random Math Equations, SS President Harding Dinner Menu Card, 7 April 1934. GGA Image ID # 1ef2452eac

🛳️ SS President Harding Dinner Menu Recap – 7 April 1934 🍽️

On Saturday, April 7, 1934, passengers aboard the SS President Harding of the United States Lines enjoyed an evening meal that blended traditional American fare with continental European influences. The menu reflected the ship's Tourist Cabin dining style, offering hearty, familiar dishes with subtle culinary surprises. From the Calf's Head en Tortue to the Baked Mackerel, Mexicaine, the selection showcased the eclectic nature of transatlantic dining in the early 1930s.

In this summary, we’ll highlight the menu's variety, featured dishes, unusual items, and historical context. Additionally, we’ll explain obscure items for the modern diner and suggest an engaging title and meta description for historical or culinary archives.

🍽️ Menu Recap: A Classic Maritime Meal

This April dinner offered seven courses with simple but satisfying fare, characteristic of third cabin or tourist-class dining aboard the SS President Harding. Let's break it down:

🥂 Hors d’Oeuvres – A Modest Beginning

Kiel Bloater 🐟

What it is: Lightly smoked herring, often served cold with vinegar or mustard sauce.

Historical Context: Bloaters were once commonly found in American households but have since disappeared from modern menus.

Potential Confusion: Passengers unfamiliar with the term "Bloater" might have expected a larger fish or been surprised by its distinct smoky aroma.

Marinated Herring 🐟

Served in a light vinegar marinade with onions, peppercorns, and bay leaves.

Historical Note: Herring was an affordable delicacy popular in German and Scandinavian communities.

Dill Pickles 🥒

Served whole or sliced. Pickles were a common palate cleanser before the main meal.

🥣 Soup – A Light Interlude

Consommé Printanière 🌼

A clear, refined beef broth garnished with finely diced spring vegetables (printanière translates to “springtime”).

Historical Significance: Consommé was highly popular during the early 20th century, often served as a light, warming starter.

🐟 Fish Course – A Taste of the Sea

Baked Mackerel, Mexicaine 🇲🇽

What it was: Mackerel fillets baked and topped with a Mexican-inspired tomato sauce featuring onions, peppers, and spices.

Potential Confusion: Passengers unfamiliar with Mexicaine sauce might have expected a spicier flavor.

Why it's interesting: Mackerel was a cost-effective fish and Mexican flavors were considered novel during the 1930s.

🍖 Entrée – A Culinary Adventure

Calf's Head en Tortue 🐢

What it was: A rich stew made from the meat of a calf’s head, served in a brown Madeira wine sauce with herbs, mushrooms, and hard-boiled eggs.

Historical Context: This dish mimicked mock turtle soup, a Victorian-era favorite.

Potential Confusion: Americans in the 1930s were less familiar with nose-to-tail cooking, making this one of the more unusual items.

🥩 Roast – The Carnivore’s Delight

Broiled Hip Steak with Onions 🥩🧅

What it was: A beef hip steak served broiled with caramelized onions.

Historical Note: The hip cut was a cheaper alternative to the sirloin or filet mignon.

Accompaniments: Served with Lima Beans and Boiled or Sautéed Potatoes.

🥗 Salad – Crisp Simplicity

Lettuce with French Dressing 🥬

What it was: Crisp lettuce leaves dressed with a simple vinaigrette made from oil, vinegar, mustard, and herbs.

Historical Note: In the 1930s, French dressing referred to a vinaigrette, not the orange-colored creamy dressing popular today.

❄️ Cold Cuts – A European Influence

Assorted Cold Cuts with Potato Salad 🥩🥔

What it was: A platter of cold meats (likely ham, salami, and tongue) with a German-style potato salad made with vinegar rather than mayonnaise.

Historical Context: Cold cuts were commonly served as lighter alternatives to hot roasts.

🍰 Dessert – Sweet Endings

Whole Wheat Coffee Dessert with Vanilla Sauce ☕🍮

What it was: A dense, bread-like pudding flavored with coffee extract and topped with a light vanilla sauce.

Historical Note: Coffee-flavored desserts were less common in the 1930s compared to fruit puddings.

Brand Connection: Postum Coffee Substitute was a popular product during this era and may have been used in this dessert.

Chocolate Layer Cake 🍫🍰

Compote of Cherries 🍒

🧀 Cheese & Crackers

Swiss Cheese 🧀

Crackers

🥖 Bread Selections

White, Rye, Pumpernickel, and Graham Crackers

Historical Note: Graham crackers were originally marketed as a health food by Sylvester Graham in the early 19th century.

🍊 Fruit & Beverages

Fresh Oranges 🍊

Tea or Coffee ☕

🌟 Featured Entrées

The two standout entrées for the evening were:

🥩 1. Broiled Hip Steak with Onions

This hearty main course was likely the most familiar dish to American passengers.

Why it stood out: Steak was a luxury for many during the Great Depression, and the caramelized onions added a flavorful touch.

🐄 2. Calf's Head en Tortue

This European-inspired dish reflected culinary heritage from France and England.

Why it stood out: Mock turtle dishes were popular in elite circles, though less so in middle-class dining rooms.

🧑‍🍳 Unusual Items Explained

1. Kiel Bloater 🐟

A smoked herring often served whole and enjoyed with bread and butter.

Brand Connection: “Blue Peter Bloaters” were common in American grocery stores during this period.

2. Calf's Head en Tortue 🐄🍲

Often mistaken for actual turtle stew, this savory dish was a delicacy in high-end restaurants.

Brand Connection: The Worcestershire sauce used in this dish might have been from Lea & Perrins, already an established brand by 1934.

3. Whole Wheat Coffee Dessert ☕🍮

A moist cake-like dessert that used whole wheat flour and coffee flavoring.

Brand Connection: It may have incorporated “Postum Cereal Beverage,” a coffee substitute discontinued in the early 21st century.

🕰️ Historical Context

The SS President Harding, part of the United States Lines, catered primarily to middle-class passengers seeking affordable, reliable transatlantic travel. Menus like this reflected practicality over opulence—though the chefs still infused variety to elevate the experience.

The menu card’s handwritten weather notes also provide a fascinating glimpse into passenger life at sea. These casual scribbles capture a moment of maritime leisure—an era when oceans were crossed without the distractions of modern technology.

🎯 Final Takeaway

The SS President Harding’s April 7, 1934 menu offers a snapshot of culinary life at sea during the 1930s. The meal was simple yet diverse, balancing familiar favorites like hip steak with unusual delicacies like calf’s head stew. Brand-name staples like Graham crackers and the then-popular Kiel Bloater added familiarity to a menu filled with surprises.

Transatlantic travel in the early 20th century was as much about the dining experience as the journey itself. While some items, like Calf's Head en Tortue, may have puzzled contemporary diners, they were signposts of an era when culinary curiosity was just part of the adventure.

Bon appétit! ⚓️🍽️🛳️