A Taste of Transatlantic Elegance: SS Washington Dinner Menu of November 24, 1933

Discover the rich variety of dishes served aboard the SS Washington on November 24, 1933. From gourmet beef tournedos in Madeira sauce to delicate English sole, this menu highlights the elegance and culinary diversity of transatlantic ocean travel.

Front Cover of a Vintage Tourist Cabin Class Dinner Menu from Friday, 24 November 1933 on board the SS Washington of the United States Lines Featured Tournedo with Sauce Madeira, Prime Ribs of Beef au Jus, and Neopolitan Ice Cream for Dessert. GGA Image ID # 12bdcc1aa4

HORS D’OEUVRES

• Oyster Cocktail
• Norwegian Brislings
• Pilchards in Oil
• Beet Root
• Bismarck Herring a la Struck
• Calf’s Tongue, Spanish
• Chow Chow
• Illustrated Cucumber
• Vegetable Salad, Russe
• Asia Cucumbers

SOUPS

• Velouté of Oysters, Delmonico
• Jellied Beef Broth
• Mock Turtle Soup
• Consommé, ABC Noodles

FISH

• Paupiette of English Sole, St. Germain
• Broiled Striped Bass, Sauce Italienne

ENTREES

• Supreme of Capon, Américaine, Celery in Dill
• Calf’s Head en Tortue or Piccalilli
• Tournedos Sauce Madeira
• Rice Croquette, Curried Financière Sauce
• Sea Food Combination a la Newburg
• Legume: Del Monte Asparagus, Hollandaise

COLD BUFFET

• Pate de Foie Gras - Pumpernickel

ROASTS

• Loin of Veal, Kidney Part, Postrone Sauce - Wild Rice
• Prime Ribs of Beef au Jus

GRILL

• Sirloin Steak

VEGETABLES

• New Green Peas and Carrots
• Spinach Leaves a la Anglaise
• Corn on the Cob
• Cauliflower a la Cardinale

POTATOES

• Mashed with Chive      
• Boiled 
• Hashed Browned

SALADS

• Chicory
• Hearts of Lettuce
• Eva
• Hunter
• French or Nanking Dressing

DESSERTS

• Neapolitan Ice Cream  
• Cocoanut
• Macaroons
• Feodora Pudding
• Chocolate Eclair

CHEESE

• Swiss Camembert
• Gorgonzola
• Bel Paese
• Tilsit
• Parmesan
• Gervais
• Double Cream
• Cheshire

BREAD AND CRACKERS

• Saltinas, Soda and Graham Crackers
• Swedish Bread, Pumpernickel

OTHER

• Mixed Nutmeat  
• Freeh Fruit Basket
• Coffee
• Tea

Chefs Meatless Suggestion

• Oyster Cocktail
• Mock Turtle Soup
• Paupiette of English Sole, St. Germain
• Rice Croquette, Curried Financière Sauce
• Legume: Del Monte Asparagus, Hollandaise
• Hearts of Lettuce Salad with French Dressing
• Neapolitan Ice Cream
• Cocoanut Macaroons
• Gervais Cheese with Soda Crackers
• Fresh Fruit Basket
• Coffee
• Tea

Chef's Suggestions, Dinner Menu, Tourist Cabin Class on the SS Washington of the United States Lines, Friday, 24 November 1933. GGA Image ID # 12bdcfbc88

Menu Items, Dinner Menu, Tourist Cabin Class on the SS Washington of the United States Lines, Friday, 24 November 1933. GGA Image ID # 12be258965

Recap and Summary of the SS Washington Dinner Menu - 24 November 1933

The SS Washington's Tourist Cabin Dinner Menu from November 24, 1933, offers a fascinating glimpse into the dining culture aboard a transatlantic ocean liner during the early 20th century. This menu reflects a rich variety of dishes with a blend of European influences, American staples, and luxurious ingredients that would have delighted passengers. The menu presents a selection of seafood, meats, vegetables, and desserts that illustrate both traditional culinary practices and the exotic appeal of international cuisine.

Likely Featured Entrées

Two standout entrées likely served as the evening's featured selections:

Tournedos Sauce Madeira: A classic French dish featuring a tender cut of beef filet, pan-seared, and served with a rich Madeira wine sauce. Madeira wine, imported from Portugal's Madeira Islands, was a popular ingredient in upscale cuisine during this period. This dish would have appealed to passengers seeking an indulgent, gourmet experience.

Paupiette of English Sole, St. Germain: Sole, known for its delicate texture and mild flavor, was likely rolled and stuffed, then topped with a light, savory St. Germain sauce. This dish highlighted the ship's ability to prepare elegant seafood, a favorite among ocean travelers.

Special Items of Interest

The menu also includes unique and interesting selections that might have surprised or intrigued American diners of the 1930s:

Calf's Head en Tortue: This dish, made from boiled and braised calf's head, was prepared in a style mimicking turtle soup, a delicacy of the time. For passengers unfamiliar with traditional European cuisine, this might have been an adventurous choice.

Rice Croquette, Curried Financière Sauce: Rice croquettes with a curried sauce would have added an exotic, slightly spicy flair, reflecting the global culinary influences popular in the early 20th century.

Unusual Menu Items Explained

While many items would have been familiar to American diners, several may have prompted questions:

Bismarck Herring à la Struck: A German-style marinated herring dish, often served as an appetizer.

Velouté of Oysters, Delmonico: A rich, creamy oyster soup, with "Delmonico" suggesting a luxurious preparation style reminiscent of the famed Delmonico's restaurant in New York City.

Chow Chow: A tangy, sweet, and sour relish made from chopped vegetables, often served as a condiment.

Del Monte Asparagus: Del Monte was a prominent brand at the time, known for canned fruits and vegetables, including tender asparagus tips.

Brislings: Small, tender sardines from Norway, usually packed in oil.

Brand-Name Items

The inclusion of Del Monte Asparagus illustrates the presence of branded products on the menu. Del Monte, still recognized today, was a trusted name in preserved vegetables. Passengers might have associated this with quality and consistency during their voyage.

Menu Variety and Balanced Selection

The SS Washington's menu showcases a balance of protein sources, vegetables, and desserts. The variety ensures that passengers could find something familiar while having the opportunity to explore new flavors. For example:

Soups: From the comforting Mock Turtle Soup to the elegant Velouté of Oysters, there were options to suit varying palates.

Vegetables: Diners could choose between simple steamed peas and carrots or the more sophisticated Cauliflower à la Cardinale.

Desserts: Traditional favorites like Neapolitan Ice Cream and Cocoanut Macaroons were paired with more unique selections such as Feodora Pudding.

Insights for Historians, Genealogists, and Culinary Enthusiasts

This menu offers insights into the preferences and culinary standards of passengers aboard the SS Washington in 1933. The focus on European dishes, coupled with American classics like Prime Ribs of Beef au Jus, reflects the cultural interchange taking place during transatlantic voyages.

Historians might note the prominence of seafood, reflecting the ship's access to fresh fish in port cities. Genealogists can appreciate the detailed structure of the meal, possibly matching stories passed down through family generations about elegant shipboard dinners.