A Taste of the Atlantic: SS President Arthur's Luncheon Menu, October 23, 1923

Step aboard the SS President Arthur and explore the flavors of transatlantic travel in 1923. From Beef Roulade with Piquante Sauce to Chicken Maryland, this luncheon menu reflects a rich blend of American and European culinary traditions, offering insight into ocean liner dining during the Golden Age of Travel.

Front Cover, Vintage Luncheon Menu From Tuesday, 23 October 1923 on Board the SS President Arthur of the United States Lines Featured Beef Roulade, Sauce Piquante, Chicken Maryland, and Blueberry Pie for Dessert. GGA Image ID # 1a2ae508af

HORS D’OEUVRES

• Salmon Salad
• Dill Pickles
• Spanish Onions
• Eggs Olga

SOUP

• Potage Bloum (Blum soup)
• Consommé Chartreuse

FISH

• Boiled Haddock, Egg Sauce
• Fried English Sole, Butter Sauce

EGGS

• Scrambled Eggs Comtesse    
• Poached Eggs à la Crécy
• Omelette aux Foie de Volaille (Poultry Liver Omelette)
• Cocotte St. Hubert

MEATS

• Liver Dumplings with Onion Sauce
• Boston Baked Beans with Pork
• Beef Roulade, Sauce Piquante
• Lamb à la Venison

FROM THE GRILL: (15 Minutes)

• Chicken Maryland

VEGETABLES

• Braised Leek
• Savoy Cabbage

POTATOES

• Boiled Potatoes
• Mashed Potatoes
• Baked Potatoes

COLD BUFFET

• Roast Veal
• Roast Mutton
• Smoked Tongue Salami
• Bologna Sausage
• Liver Sausage   
• Pickled Pigs Feet

SALADS

• Tomato Salad
• Potato Salad

DESSERT

• Blueberry Pie
• Danish Pastry
• Compote of Peaches (Peach Compote)
• Oranges

CHEESE

• Young American Cheese
• Swiss Cheese

BEVERAGES

• Coffee
• Tea
• Cocoa

Menu Items, Vintage Luncheon Menu From Tuesday, 23 October 1923 on Board the SS President Arthur of the United States Lines. GGA Image ID # 1a2af2c132

Menu Items in German, Vintage Luncheon Menu From Tuesday, 23 October 1923 on Board the SS President Arthur of the United States Lines. Menu Items Selected by German Passenger Appears Below. GGA Image ID # 1a2b3533a8

Lachs Salat, Saure Gurken, Kraftbrühe Chartreuse Suppe, Eierkuchen mit Geflügelleber, Rinderroulade mit Pikante Sauce, Mus Kartoffeln, Salami, Pfirsich Kompott, Apfelsinen, Schweizer Käse, Kaffee, und Tee.

Salmon Salad, Pickles, Broth Chartreuse Soup, Pancakes with Chicken Liver, Beef Roulade with Spicy Sauce, Mashed Potatoes, Salami, Peach Compote, Oranges, Swiss Cheese, Coffee, and Tea.

🍽️ A Culinary Voyage: SS President Arthur Luncheon Menu – October 23, 1923

📜 Overview & Historical Context

The SS President Arthur’s luncheon menu from October 23, 1923, presents a robust, European-influenced selection of dishes, blending American comfort foods with German and French culinary traditions. As a vessel operated by the United States Lines, the President Arthur catered to a diverse group of travelers, including American tourists, immigrants, and European elites returning home.

Luncheons at sea were lighter than dinner but still hearty, with a balance of hot entrées, cold buffets, and classic desserts. This menu highlights both comfort and sophistication, offering rich sauces, grilled meats, and an array of seafood.

🍲 Menu Review: Selection & Variety

The featured entrées on this menu likely included:

🏆 1. Beef Roulade, Sauce Piquante

A European classic, this dish consists of thinly pounded beef wrapped around a flavorful filling, often containing onions, mustard, and pickles.

The piquante sauce added a tangy, slightly spicy kick, likely made from vinegar, capers, and wine reduction.

Why it Stands Out: This was a German-inspired dish, particularly popular among European immigrants and passengers familiar with Old-World cooking.

🏆 2. Chicken Maryland

This iconic American dish is a Southern classic, featuring breaded, pan-fried chicken typically served with white cream gravy and sometimes bananas (a nod to Maryland’s historical trade with the Caribbean).

Why it Stands Out: Unlike other European-based menu items, this was a distinctly American dish, appealing to travelers seeking home-style cooking on the high seas.

🌟 Special Items & Unique Dishes

Beyond the main entrées, there were a few unusual selections that a typical American traveler in 1923 might have found exotic or unfamiliar:

🥚 Cocotte St. Hubert – Likely a rich, baked egg dish flavored with game meat or wild mushrooms, referencing St. Hubert, the patron saint of hunters.

🐟 Boiled Haddock, Egg Sauce – A mild-flavored fish dish, featuring a creamy egg-based sauce, which may have been a variation of sauce hollandaise.

🥩 Lamb à la Venison – This dish mimicked the bold flavors of venison, likely through a wine-based marinade and seasoning.

🥖 Liver Dumplings with Onion Sauce – A hearty dish of ground liver dumplings, served in a savory onion-based gravy, popular in German and Austrian cuisine.

🍰 Desserts & Beverages

The dessert selection balanced European pastries with American sweets:

Blueberry Pie 🫐 – A classic American favorite, likely served warm with cream or custard.

Danish Pastry 🇩🇰 – A nod to Scandinavian baking traditions, showcasing flaky layers and fruit fillings.

Peach Compote 🍑 – A light, stewed fruit dish, often enjoyed with cheese or biscuits.

🧀 Cheese Selections: The Young American cheese was a mild, creamy cheese, while Swiss cheese added a sharper contrast.

☕ Beverages: Standard coffee, tea, and cocoa rounded out the meal, providing a warm finish to the luncheon experience.

🧐 Unusual Menu Items for an American Traveler in 1923

For a typical American passenger, some menu items may have seemed unusual or foreign:

Eggs Olga 🍳 – A lesser-known dish, possibly featuring poached eggs with a rich, creamy sauce, named after a European noblewoman or chef.

Potage Bloum 🍲 – The exact definition is unclear, but it was likely a hearty vegetable-based soup, perhaps with a Hungarian or German influence.

Pickled Pig’s Feet 🐖 – A delicacy in European and Southern American cuisine, this item was a strongly flavored, gelatinous cold dish.

Savoy Cabbage 🥬 – Less common in the U.S. at the time, this tender, crinkly cabbage was often braised or sautéed with butter and nutmeg.

🎩 Dining in the 1920s: Ocean Travel and Culinary Expectations

During the Golden Age of Transatlantic Travel, menus were designed to cater to an international audience, particularly upper-class travelers and well-to-do immigrants.

The SS President Arthur offered a third-cabin menu, meaning it provided affordable but still hearty meals.

💰 Dining Experience:

First-class passengers enjoyed luxurious French-inspired meals, while third-cabin travelers had wholesome, plentiful portions but with simpler presentations.

The presence of European and American favorites on the menu suggests that passengers included a mix of American, British, and Central European travelers.

🍽️ Ordering & Dining Protocols:

Waiters likely took orders tableside, with passengers choosing between several main courses.

Dishes from the grill, like Chicken Maryland, required a 15-minute preparation time, a sign that freshly made meals were valued over pre-prepared items.

🚢 Final Thoughts: A Meal Reflecting a Bygone Era

The SS President Arthur’s luncheon menu is a snapshot of transatlantic dining in the 1920s, blending Old World flavors with New World comfort foods. Passengers enjoyed a variety of options, from hearty grilled meats to delicate seafood dishes, all prepared with international flair.

This menu serves as an excellent resource for educators, historians, and genealogists, offering a culinary window into the past. Whether examining the social significance of shipboard dining or simply appreciating the diverse flavors enjoyed by ocean travelers, this meal remains a remarkable reflection of its time.

⚓ Would You Dine Aboard?

If you were a passenger on the SS President Arthur in 1923, which dish would you choose? 🍽️🚢