A Gourmet Voyage: The SS Washington Farewell Dinner Menu of 1933

Explore the lavish farewell dinner aboard the SS Washington in 1933. Discover featured entrees, unusual dishes, and culinary delights that reflect the opulence of ocean travel in the early 20th century.

Front Cover of a Vintage Tourist Cabin Class Farewell Dinner Menu from Sunday, 26 November 1933 on Board the SS Washington of the United States Lines Featured Smoked Ox Tongue with Sauce Florentine, Prime Ribs of Beef au Jus, and Plum Pudding with Sabayon Sauce for Dessert. GGA Image ID # 12bf1f51ea

On Board S. S. Washington - Sunday, November 26, 1983

TOURIST CABIN

F. M. S. SEYFERT, Chef de Cuisine

HORS D’OEUVRES

• Hors d'Œuvres Varies
• Oyster Cocktail  
• Beluga Malossol Caviar
• Hot: Club Sandwich

SOUPS

• Green Turtle Soup, Oxford
• Consommé, Bavarois
• Chicken Cream, Sultan

FISH

• Boiled Brook Trout, Sauce Chantilly - Frozen Orange Horse-radish
• Baked Boned Pike, Péruvienne - Butter Rice

ENTREES

• Smoked Ox Tongue, Sauce Florentine
• EGGS: Poached Egg "Lyonnaise”
• Legume: Brunswick Asparagus, Zwieback Butter or Hollandaise Sauce

COLD BUFFET

• Tenderloin of Beef, Tartare Sauce - Vegetable Salad
• Refreshment: Pineapple Water Ice

ROASTS

• Prime Ribs of Beef au Jus - Yorkshire Pudding
• Loin of Pork, Ecarlate
• Special du Jour: Broiled Baby Turkey, Giblet and Cranberry Sauce
• Oyster Dressing - Buttered Squash - Golden Western Sweet Potatoes

GRILL

• Loin Lamb Chop - Wax Bean Salad - Canadian Bacon
• Halstead Sausage
• Noisette of Reindeer

VEGETABLES

• New Green Peas
• Rice with Peas
• New String Beans
• Creamed White Onions In Dill

POTATOES

• Boiled
• Baked
• Mashed

SALADS

• Hearts of Lettuce
• Romaine
• French or Thousand Islands Dressing

DESSERTS

• Plum Pudding, Sabayon Sauce
• Cup, Washington
• Burndt Almond Ice Cream
• Nabisco Wafers
• Chocolate Cream Puffs

CHEESE

• Swiss, Camembert, Gorgonzola, Bel Paese, Tilsit, Parmesan, Double Cream Cheshire
• Saltinas, Soda and Graham Crackers, Swedish Bread, Pumpernickel

• Mixed Nutmeat  
• Fresh Fruit Basket
• Coffee
• Tea
• After Dinner Mints
• Preserved Ginger
• French Prunes
• Dates
• Figs

Chefs Suggestion

• Beluga Malossol Caviar
• Green Turtle Soup, Oxford
• Boiled Brook Trout, Sauce Chantilly - Frozen Orange Horse-radish
• Legume: Brunswick Asparagus, Zwieback Butter or Hollandaise Sauce
• Broiled Baby Turkey, Giblet and Cranberry Sauce
• Oyster Dressing - Buttered Squash - Golden Western Sweet Potatoes
• Hearts of Lettuce Salad with French Dressing
• Burnt Almond Ice Cream Nabisco Wafers
• Tilsit Cheese with Soda Crackers
• Fresh Fruit Basket
• Coffee
• Tea

Chef's Suggestions, Tourist Cabin Farewell Dinner Menu, SS Washington, Sunday, 26 November 1933. GGA Image ID # 12bf257e4a

Tourist Cabin Farewell Dinner Menu Items, Menu, SS Washington, Sunday, 26 November 1933. GGA Image ID # 12bf2f4d7b

Recap and Summary: SS Washington Farewell Dinner Menu – 26 November 1933

Overview of the Menu

The SS Washington’s Farewell Dinner Menu from November 26, 1933, presents a captivating culinary experience that encapsulates the luxury of transatlantic travel. This tourist cabin menu showcases a diverse array of dishes, from rich hors d'oeuvres to decadent desserts, providing passengers with a memorable farewell meal. The extensive selection not only caters to varying tastes but also offers insights into the gastronomic preferences of ocean travelers during the early 20th century.

Featured Entrees: Chef’s Highlights

Broiled Baby Turkey with Giblet and Cranberry Sauce

This dish likely served as the centerpiece of the evening's fare, particularly because it features in the chef's suggestions. Turkey, traditionally associated with celebration, was accompanied by a rich giblet gravy and tart cranberry sauce, offering a comforting, holiday-inspired indulgence.

Boiled Brook Trout with Sauce Chantilly and Frozen Orange Horseradish

A standout seafood offering, the trout was paired with Sauce Chantilly—a light, creamy sauce often enhanced with a hint of sweetness—and accompanied by frozen orange horseradish. This unusual combination of citrus and spice would have been a delightful surprise for passengers seeking a more adventurous taste experience.

Special Items and Unusual Dishes

Beluga Malossol Caviar:

This delicacy, salted lightly to preserve its briny flavor, was an extravagant treat, often reserved for first-class service. Its inclusion in a tourist cabin menu speaks to the exceptional quality of the SS Washington's fare.

Reindeer Noisette:

A less common entrée, this dish might have intrigued passengers unfamiliar with Nordic cuisine. Reindeer meat, known for its lean, slightly gamey flavor, would have stood out as a culinary curiosity.

Plum Pudding with Sabayon Sauce:

This traditional British dessert, a steamed or boiled pudding made with dried fruits and often soaked in brandy, was served with Sabayon—a light, frothy sauce made from egg yolks, sugar, and wine. For American passengers, this dessert likely evoked holiday nostalgia.

Menu Analysis: Variety and Selection

The menu's structure mirrors the grandeur of a fine-dining experience, with clear attention to balance and variety:

Hors d’Oeuvres: A mix of familiar items like oysters and olives alongside exotic choices like Eggs à la Volga.

Soups: The trio of Green Turtle Soup, Chicken Cream Sultan, and Consommé Bavarois catered to both traditional and refined tastes.

Fish: The trout was the clear standout, though baked boned pike with Péruvienne sauce added a continental flair.

Meat Entrees: The inclusion of reindeer noisette and smoked ox tongue reflects an effort to provide unique culinary experiences.

Desserts: Along with plum pudding, passengers could enjoy Burnt Almond Ice Cream and delicate chocolate cream puffs.

Dishes that Might Have Confused Passengers

Eggs à la Volga:

Likely hard-boiled eggs served with a creamy, seasoned sauce; the name might have puzzled those unfamiliar with Russian-inspired cuisine.

Smoked Ox Tongue, Sauce Florentine:

While tongue was not uncommon, the Florentine sauce (spinach-based) might have required explanation.

Brunswick Asparagus with Zwieback Butter:

Asparagus served with a sauce made from crumbled zwieback toast—a detail that may have raised questions.

Noisette of Reindeer:

The most unusual protein option; passengers unfamiliar with game meats likely asked about its origin and preparation.

Conclusion

The 1933 SS Washington Farewell Dinner Menu exemplifies the elegance and diversity of ocean liner cuisine in the interwar years. Its mixture of familiar and exotic offerings ensured a memorable dining experience, particularly for passengers new to European culinary traditions. The inclusion of dishes like reindeer noisette, green turtle soup, and eggs à la Volga, along with luxurious seafood options, highlighted the menu’s international flair. For genealogists, historians, and culinary enthusiasts, this menu serves as a delicious snapshot of transatlantic life, blending American tastes with European sophistication on the high seas.