Third-Class Dining at Sea: SS President Arthur’s Luncheon Menu – October 25, 1923
Step aboard the SS President Arthur and experience a 1923 transatlantic luncheon menu. From Fried Flounder with Potato Salad to Hamburger Steak with Onion Sauce, this meal offered a blend of American comfort food and European specialties, giving third-class passengers a satisfying dining experience at sea.
Front Cover of a Vintage Luncheon Menu from Thursday, 25 October 1923 on board the SS President Arthur of the United States Lines featured Fried Flounder, Potato Salad, Hamburger Steak with Onion Sauce, and Peach Pie for dessert. GGA Image ID # 2203f4c124
COMMANDER P. H. KREIBOHM
Menu Items
HORS D’OEUVRES
- Tuna Fish Maximilian
- Eggs Tartare
- Raw Onions
- Radishes
SOUP
- Philadelphia Pepper Pot Soup
- Consommé with Noodles
FISH
- Boiled Turbot, Horseradish Butter
- Fried Flounder, Potato Salad
EGGS
- Cocotte Madeleine (Madeleines)
- Poached Eggs Roland
- Omelette Rossini
- Shirred Eggs à la Villars
MEATS
- Hamburger Steak with Onion Sauce
- Frankfurter & Sauerkraut
- Chicken Sauté Parisienne (Chicken Stir Fry)
- Spare Ribs & Cabbage
FROM THE GRILL: (15 Minutes)
- Lamb Chops on Toast
VEGETABLES
- Purée of Green Peas Piquante
- Buttered Beets
- Liberty Cabbage
POTATOES
- Boiled Potatoes
- Mashed Potatoes
- Lyonnaise Potatoes
COLD BUFFET
- Roast Gosling (Roast Goose)
- Roast Beef
- Liver Sausage
- Smoked Ham
- Bologna Sausage
- Head Cheese
- Pickled Pigs Feet
SALAD
- Spanish Salad
- Potato Salad
DESSERTS
- Peach Pie
- Mocca Éclairs (Mocha Eclairs)
- Compote of Prunes (Prune Compote)
CHEESE
- Young American Cheese
- Swiss Cheese
BEVERAGES
- Coffee
- Tea
- Cocoa (Hot Cocoa)
Menu Selections, SS President Arthur Luncheon Menu, 25 October 1923. GGA Image ID # 2204987028
Menu Selections in German, SS President Arthur Luncheon Menu, 25 October 1923. GGA Image ID # 220594ce3d
🍽️ A Transatlantic Luncheon Aboard the SS President Arthur – October 25, 1923
📜 Overview & Historical Context
The SS President Arthur’s luncheon menu from October 25, 1923, provides a rich selection of dishes, catering to a diverse range of passengers aboard this United States Lines transatlantic voyage. The menu balances European influences with American classics, offering everything from German-inspired sausages to French omelets and hearty American comfort food.
This third-class luncheon menu demonstrates the variety and quality of meals served at sea, highlighting a blend of hearty proteins, fresh vegetables, and indulgent desserts. Even passengers traveling in lower-class accommodations had access to fresh seafood, grilled meats, and a selection of cheeses and pastries, making ocean travel a culinary experience in its own right.
🍽️ Menu Review: Selection & Variety
The featured entrées most likely included:
🏆 1. Fried Flounder, Potato Salad
A mild, flaky white fish, flounder was breaded and fried until crispy, then served with a German-style potato salad, which was likely made with mustard, vinegar, and onions instead of mayonnaise.
Why it Stands Out: This dish balances light seafood flavors with a tangy, hearty side, making it an ideal midday meal for passengers looking for something filling yet not overly rich.
🏆 2. Hamburger Steak with Onion Sauce
This predecessor to the modern hamburger patty was a grilled or pan-fried ground beef steak, served with a savory onion sauce that added richness and depth of flavor.
Why it Stands Out: A comforting, protein-packed dish, hamburger steak was popular among American travelers who may have been unfamiliar or hesitant about more European menu selections.
Unusual Ingredient: Onion sauce, which may have been made with wine or vinegar for added acidity, might have been unexpected for passengers accustomed to simpler American gravies.
🌟 Special Items & Unique Dishes
Beyond the main entrées, several noteworthy menu items would have caught the attention of travelers:
🐟 Boiled Turbot, Horseradish Butter
Turbot, a flatfish prized for its delicate flavor and firm texture, was likely poached and served with a rich, tangy horseradish-infused butter sauce.
Why it Stands Out: This dish was considered a luxury seafood choice, typically served in high-end European dining establishments.
🍳 Cocotte Madeleine
"Cocotte" refers to eggs baked in a small dish, often with cream or cheese, making for a decadent, soft-textured dish.
Why it Stands Out: This French-style egg preparation was richer and more refined than traditional scrambled eggs, offering a touch of first-class luxury to third-class passengers.
🥬 Liberty Cabbage (Sauerkraut)
"Liberty Cabbage" was a World War I-era Americanized name for sauerkraut, as anti-German sentiment led to the renaming of certain foods.
Why it Stands Out: This renaming reflects the lingering political and cultural impact of the war on everyday life—even aboard transatlantic voyages.
🌭 Frankfurter & Sauerkraut
A nod to German cuisine, this dish paired smoky, spiced sausages with the tangy crunch of fermented cabbage.
Why it Stands Out: While common in Germany and Central Europe, it was less common as a mainstream American meal in the 1920s.
🥒 Spanish Salad
Likely a vinegar-based salad featuring olives, onions, tomatoes, and peppers, inspired by Mediterranean flavors.
Why it Stands Out: At a time when lettuce-based salads were the norm, a spiced, vegetable-forward salad with Spanish influence was uncommon for many American passengers.
🍰 Desserts & Beverages
The dessert selection offered classic sweets with a mix of American and European influences:
🍑 Peach Pie – A classic American dessert, likely featuring spiced peaches in a flaky, buttery crust.
☕ Mocca Éclairs (Mocha Éclairs) – A French-inspired pastry filled with coffee-flavored cream and topped with chocolate glaze, appealing to European travelers accustomed to coffee-based desserts.
🍮 Compote of Prunes – A light, naturally sweet dessert, often stewed with cinnamon or citrus zest, making it both nutritious and easy to digest.
🧀 Cheese Selections:
Young American Cheese – A mild, semi-soft cheese, similar to Colby or Monterey Jack, favored by American travelers.
Swiss Cheese – A nutty, slightly sharp alternative, offering a more complex flavor for European tastes.
☕ Beverages:
Standard coffee, tea, and cocoa, ensuring that passengers could enjoy a warm drink with their meal.
🧐 Unusual Menu Items for an American Traveler in 1923
For American passengers, certain menu items may have stood out as exotic or unfamiliar:
🐖 Head Cheese – A gelatinous terrine made from minced meat, often using pig’s head, popular in German and Eastern European cuisine.
🥩 Gothar Sausage – Likely a spiced, coarsely ground German sausage, possibly similar to bratwurst or mettwurst.
🍞 Pumpernickel Bread – A dark, dense rye bread, which may have been unfamiliar to Americans used to lighter wheat breads.
🎩 Dining in the 1920s: What This Menu Tells Us About Ocean Travel
This menu offers valuable insight into third-class dining aboard transatlantic liners:
💰 Affordable Yet Varied:
Passengers had access to a range of meats, seafood, and fresh produce, reflecting the effort to provide quality meals to all travelers.
🍽️ Dining Protocols:
Certain items, like grilled lamb chops, required extra preparation time, showing that passengers had some ability to request freshly cooked meals.
🌍 Cultural Influences:
The menu reflects a mix of European and American culinary traditions, catering to immigrants, expatriates, and vacationers alike.
🚢 Final Thoughts: A Meal Reflecting a Bygone Era
The SS President Arthur’s luncheon menu is a fascinating glimpse into 1920s ocean travel, blending European flavors with American traditions.
Passengers were served a variety of hearty, flavorful dishes, many of which reflected the culinary heritage of both immigrants and seasoned travelers.
For historians, genealogists, and culinary enthusiasts, this menu is a tangible connection to the past, showcasing the evolution of shipboard dining and the cultural melting pot of transatlantic voyages.
⚓ What Would You Try On This Menu?
Which dish would you have ordered aboard the SS President Arthur in 1923? 🍽️🚢
