From Lamb Stew à la Bretonne to Chocolate Pudding: SS President Harding Dinner Menu – April 13, 1934
Explore the SS President Harding's dinner menu from April 13, 1934, featuring Lamb Stew à la Bretonne, Fried Whiting, and Chocolate Pudding. Discover the culinary traditions of 1930s ocean liner dining.
Front Side of a Vintage Third Cabin Dinner Menu Card from Friday, 13 April 1934 on board the SS President Harding of the United States Lines featured Lamb Stew à la Bretonne, Roast Beef au Jus, and Chocolate Pudding, Vanilla Sauce for dessert. GGA Image ID # 1ef44d2e21
Menu Items
HORS D’OEUVRES
- Smoked Bass
- Sour Pickles
- Azia Cucumber
SOUP
- Consomme, Vermicelli
FISH
- Fried Whiting, Potato Salad
ENTREE
- Lamb Stew à la Bretonne
ROAST
- Roast Beef au Jus
- Stewed Turnips
- Boiled or French-Fried Potatoes
SALAD
- Lettuce, French Dressing
COLD
- Assorted Cold Cuts - Potato Salad
DESSERT
- Chocolate Pudding, Vanilla Sauce
- Assorted Pastries
- Compote of Pineapple
- American Cheese - Crackers
BREAD
- White
- Rye
- Pumpernickel
- Graham Crackers
FRUIT AND BEVERAGES
- Fruit: Oranges
- Tea
- Coffee
🛳️ SS President Harding Dinner Menu Recap – 13 April 1934 🍽️
On Friday, April 13, 1934, passengers traveling in Third Cabin aboard the SS President Harding of the United States Lines were treated to a hearty, comforting dinner reflective of the culinary trends of the 1930s. The menu struck a balance between simplicity and variety, offering recognizable dishes with occasional European influences.
In this summary, we'll review the meal's selection and variety, highlight the featured entrées, and explain unusual items that might have confused contemporary diners. We'll also include a historical context and suggest a better title and meta description.
🍽️ Menu Recap: A Simple Yet Satisfying Third-Cabin Meal
The menu selections for this April evening present a modest array of flavors while showcasing the resourcefulness of shipboard chefs who catered to budget-conscious passengers without sacrificing variety or taste.
🥂 Hors d’Oeuvres – A Light Start
Smoked Bass 🐟
What it was: Bass fillets were lightly smoked, thinly sliced, and served chilled.
Historical Context: Smoking fish was a common preservation technique and an affordable luxury for ocean liner menus.
Potential Confusion: Freshwater bass was less familiar than saltwater fish like mackerel or cod.
Sour Pickles 🥒
What it was: Brined cucumbers with sharp vinegar tang, served to stimulate the appetite.
Historical Note: Sour pickles were a staple of Eastern European cuisine and common in New York delicatessens.
Azia Cucumber 🥒
What it was: A variety of Asian cucumber, possibly served thinly sliced and lightly pickled.
Potential Confusion: The name "Azia" may have caused some confusion among American passengers unfamiliar with non-traditional produce varieties.
🥣 Soup – A Classic Maritime Staple
Consommé Vermicelli 🍲
What it was: A clear beef broth with thin vermicelli noodles.
Historical Context: Consommé was a mainstay of shipboard dining, as it was easy to prepare in large quantities.
Potential Confusion: Passengers might have expected a thicker soup, as clear broths were often reserved for formal dining.
🐟 Fish Course – A Fried Favorite
Fried Whiting, Potato Salad 🐟🥔
What it was: Whiting fish, coated in seasoned flour, fried crisp, and served with cold potato salad.
Historical Context: Fried fish was a staple in both British and American cuisine.
Interesting Note: Whiting was sometimes sold under different brand names in the 1930s, particularly by Gorton’s of Gloucester.
🍲 Entrée – A Taste of France
Lamb Stew à la Bretonne 🇫🇷
What it was: A French-style lamb stew cooked with carrots, onions, potatoes, and white wine, thickened with a light roux.
Historical Context: French culinary terms were commonly used on transatlantic menus to elevate everyday dishes.
Potential Confusion: Bretonne-style dishes often include cabbage or turnips, which might have surprised passengers expecting a standard lamb stew.
🥩 Roast – A Classic Maritime Staple
Roast Beef au Jus 🥩
What it was: A traditional cut of beef served medium with a light natural gravy (jus).
Side Dishes: Served with Stewed Turnips and Boiled or French-Fried Potatoes.
Historical Context: Beef roasts were a mainstay on ocean liners due to the ease of bulk preparation.
🥗 Salad – Crisp and Simple
Lettuce with French Dressing 🥬
What it was: Crisp lettuce leaves dressed with a light oil-and-vinegar vinaigrette.
Historical Context: French dressing in the 1930s was a simple vinaigrette — not the orange-hued condiment known today.
❄️ Cold Platter – A German Influence
Assorted Cold Cuts with Potato Salad 🥩🥔
What it was: A selection of cold meats (likely ham, salami, and tongue) served with German-style potato salad (vinegar-based rather than mayonnaise).
Historical Note: Cold cuts were a popular light option for passengers prone to seasickness.
🍰 Dessert – Sweet Nostalgia
Chocolate Pudding with Vanilla Sauce 🍫🍮
What it was: A soft, custard-like chocolate dessert with vanilla sauce.
Brand Connection: It may have included Force Cereal (known for its wheat-based texture) or Hershey's cocoa, already a household name by the 1930s.
Assorted Pastries 🥐🍪
Compote of Pineapple 🍍
🧀 Cheese and Crackers
American Cheese 🧀
Crackers
🥖 Bread Selections
White, Rye, Pumpernickel, and Graham Crackers
Historical Note: Graham crackers were initially promoted by Sylvester Graham as a health food.
🍊 Fruit & Beverages
Fresh Oranges 🍊
Tea or Coffee ☕
🌟 Featured Entrées
The two most likely featured entrées were:
🥩 1. Roast Beef au Jus
Why it stood out: Beef roasts were a dining tradition aboard passenger ships. The jus (natural juices) added a light touch compared to heavy gravies.
🍲 2. Lamb Stew à la Bretonne
Why it stood out: The French influence made this dish intriguing to American passengers. The rustic nature of Breton-style stew paired well with turnips and potatoes, offering comfort in rough seas.
🧑🏫 Unusual Items Explained
1. Kiel Bloater 🐟
A lightly smoked herring, once commonly found in grocery stores but now largely forgotten.
Brand Connection: Blue Peter Bloaters were once popular across America.
2. Lamb Stew à la Bretonne 🐑
Breton-style stews use white wine and seasonal vegetables (often turnips or parsnips).
3. Chocolate Pudding with Vanilla Sauce 🍫🍮
Chocolate desserts were often flavored with syrup from defunct brands like Royal Dutch Cocoa.
📜 Historical Context
The SS President Harding was a mid-sized transatlantic liner that catered to middle-class Americans and immigrants. Third-class menus like this one show how chefs balanced budget constraints with creative, satisfying meals.
The presence of lamb stew indicates the influence of European cuisine, while the use of American cheese and Graham crackers suggests a desire to provide familiarity for American passengers.
🎯 Final Thoughts
The SS President Harding’s dinner on April 13, 1934 demonstrates how third-cabin dining aboard a transatlantic liner could balance simplicity with variety. From the Breton-style lamb stew to the chocolate pudding dessert, the menu offers a taste of culinary life at sea during a period of economic hardship.
While simple staples like roast beef and fried fish dominated the 1934 transatlantic dining experience, the occasional nod to European cuisine—such as the Lamb Stew à la Bretonne—provided passengers with a hint of international adventure.
Bon appétit, and safe travels across the Atlantic! ⚓️🍴🛳️
