A Taste of Elegance at Sea: SS Washington Dinner Menu – November 25, 1933

Explore the diverse and sophisticated dinner menu from the SS Washington on November 25, 1933, featuring classic seafood, gourmet entrées, and vintage culinary delights like Boiled Red Snapper, Sauce Américaine, and Tutti Frutti Ice Cream.

Front Cover of a Vintage Tourist Cabin Dinner Menu from 25 November 1933 on Board the SS Washington of the United States Lines Featured Boiled Red Snapper, Sauce Américaine, Double Entrecôte, Lyonnaise, and Tutti Frutti Ice Cream for Dessert. GGA Image ID # 1edb614ac0

Menu Items

Saturday, November 25th,  1933

TOURIST CABIN

Chef’s Suggestion

• Cape Cod Oyster Cocktail
• Sorrel Chartreuse, Hansa
• Boiled Red Snapper, Sauce Américaine
• Eggs: Omelette, Trauttmansdorff
• Roast Gosling, Liver Dressing, Mugworth Gravy
• Oyster Plants à la Cream       
• Strasbourgeoise Potatoes
• Hearts of Lettuce Salad with French Dressing
• Tutti Frutti Ice Cream
• Almond Bars
• Parmesan Cheese with Soda Crackers
• Fresh Fruit Basket
• Coffee
• Tea

HORS D’ŒUVRES

• Fruit Cup, Miami
• Cape Cod Oyster Cocktail
• Sardelles with Sliced Egg
• Canapé, Gourmand
• Filet of Bismarck Herring, Vierge
• Dill Pickles
• Sturgeon with Fines Herbes
• Bordeaux Sardines
• Azia Cucumbers

SOUPS

• Sorrel Chartreuse, Hansa      
• Pigeon Consomme, Talma
• Coeur de Palmier, Nelusko

FISH

• Baked Rolled Filet of Sole, Creole - Butter Rice
• Boiled Red Snapper, Sauce Américaine

ENTREES

• Double Entrecôte, Lyonnaise 
• Pork Tenderloin, Viennoise
• Creamed Minced Turkey Pot Pie
• EGGS: Omelette, Trauttraansdorff

COLD BUFFET

• Baked Prague Ham, Golden Potato Salad

ROASTS

• Fresh Jersey Ham, Mirepoix Gravy, Green Apple Sauce
• Gosling, Liver Dressing, Mugworth Gravy
• Prime Ribs of Beef, Mushroom Juice

GRILL

• Salisbury Steak

VEGETABLES

• Oyster Plants à la Cream       
• Sauerkraut, Bavaroise
• New Spinach, Espagnole, Boiled Egg

POTATOES

• Boiled
• Mont d’Orée
• Strasbourgeoise

SALADS

• Hearts of Lettuce
• Wax Bean
• Cole Slaw
• Tomato
• French or Roquefort Cheese Dressing

DESSERTS

• Soufflé, Marquise        
• Savarin Frascati
• Tutti Frutti Ice Cream   
• Almond Bars

CHEESE

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

BREADS AND CRACKERS

• Saltines
• Soda and Graham Crackers
• Swedish Bread
• Pumpernickel

OTHER

• Mixed Nutmeat  
• Fresh Fruit Basket
• Coffee    
• Tea

Chef''s Suggestions, SS Washington Dinner Menu - 25 November 1933. GGA Image ID # 1edb65f3cd

Tourist Cabin Dinner Menu Items, SS Washington, 25 November 1933. GGA Image ID # 1edb6daec9

Recap and Summary: A Culinary Voyage Through Time – SS Washington Dinner Menu, 25 November 1933

The dinner menu for the SS Washington on November 25, 1933, provides a fascinating window into the culinary sophistication of transatlantic ocean travel during the early 20th century. Passengers traveling in Tourist Cabin class were treated to an impressive selection of dishes, showcasing international flavors, classic American fare, and creative culinary artistry. The meal reflects the ship’s dedication to high-quality dining experiences, even outside the more opulent first-class accommodations.

Menu Overview: Variety and Selection

The menu’s breadth would have provided a delightful challenge for diners trying to choose their courses. From the starters to desserts, the offerings balanced familiar comforts with exotic, international tastes, demonstrating the culinary diversity available aboard United States Lines.

Featured Entrées

The most likely featured entrées, based on prominence and culinary appeal, include:

Boiled Red Snapper, Sauce Américaine: This dish stands out due to the use of a rich, tomato-based “Sauce Américaine,” a classic French accompaniment often flavored with white wine, shallots, and seafood stock. Red snapper, a firm, mildly sweet fish, would have been a popular choice for diners seeking a lighter, more refined entrée.

Double Entrecôte, Lyonnaise: Entrecôte, a premium cut of beef, was prepared Lyonnaise-style, meaning it was likely accompanied by sautéed onions and perhaps a hint of vinegar. This hearty dish would have appealed to passengers who craved a traditional, meat-focused dinner.

Special Items and Unusual Offerings

The menu also featured several unique and less familiar items that might have puzzled passengers of the era:

Sorrel Chartreuse, Hansa: Sorrel, an herb with a tangy, lemon-like flavor, might have been unfamiliar to many American diners. The "Chartreuse" likely refers to the soup's vibrant green color or a gelatin-based preparation, while "Hansa" could reference a regional or chef-specific twist.

Oyster Plants à la Cream: Oyster plant, or salsify, was more common in Europe than in America. Its taste resembles oysters, making it a curious yet potentially delightful choice.

Baked Prague Ham, Golden Potato Salad: Prague ham, a specialty cured ham from what is now the Czech Republic, was a luxury item that passengers may not have encountered outside European delicatessens.

Savarin Frascati: This dessert, a variation of the traditional rum-soaked savarin cake, was likely flavored with fruits reminiscent of Italy's Frascati wine region.

Brand-Name Nostalgia: A Culinary Time Capsule

Brand names like "Nabisco Wafers" and "Del Monte Asparagus" evoke the widespread presence of well-known, trusted products that were advertised extensively during the early 20th century.

Azia Cucumbers: Likely a brand or specific preparation, these would have been a novel inclusion, suggesting the ship’s sourcing from international suppliers.

Dishes Americans Might Have Found Confusing

Several items on the menu might have required explanation from waitstaff:

Paupiette of English Sole, St. Germain: "Paupiette" refers to a thinly rolled fillet, while "St. Germain" likely alludes to a pea-based garnish or sauce.

Mont d’Orée Potatoes: Likely a buttery, golden potato dish, but not a standard American preparation.

Trauttmansdorff Omelette: Named after an aristocratic Austrian family, this omelette might have included mushrooms, ham, or a similar savory filling.

Desserts and Final Delights

The dessert selection balanced familiarity with indulgence.

Tutti Frutti Ice Cream: A familiar classic, featuring a medley of candied fruits.

Savarin Frascati: As mentioned, a sophisticated, alcohol-laced treat.

Almond Bars: Simple yet satisfying, appealing to less adventurous palates.

Dining Experience: The Atmosphere of 1930s Ocean Travel

This meal, served aboard a luxurious ocean liner crossing the Atlantic, was not simply about sustenance—it was an experience designed to delight and entertain. The variety of foods, from the rich meats and delicate fish to the array of salads, breads, and desserts, would have made the dinner a memorable highlight of the voyage.

The inclusion of multiple sauces—Sauce Américaine, Sauce Lyonnaise, and Mugworth Gravy—reflects the influence of French culinary traditions on shipboard cuisine. Passengers with an adventurous palate would have relished trying the "Oyster Plants" or the "Paupiette of Sole," while those preferring familiar tastes could enjoy roast beef, ham, or turkey.