Dining at Sea: SS President Arthur’s 27 October 1923 Luncheon Menu – A Taste of Transatlantic Travel

Step aboard the SS President Arthur for a 27 October 1923 transatlantic luncheon featuring Boiled Turbot with Horseradish Butter, Creamed Pork Tenderloin, and Blackberry Pie. Explore the rich variety of meals available to third-class passengers on this historic voyage.

Front Cover of a Vintage Luncheon Menu from Saturday, 27 October 1923 on board the SS President Arthur of the United States Lines featured Boiled Turbot, Horseradish Butter, Creamed Pork Tenderloin, and Blackberry Pie for dessert. GGA Image ID # 22059fefa3

HORS D’OEUVRES

• Salmon Salad
• Eggs à l’Olga
• Bermuda Onions
• Radishes

SOUP

• Yankee Bean Soup
• Consommé Célestine Cooking Term

FISH

• Boiled Turbot, Horseradish Butter
• Mackerel Dieppoise (Mackerel Dieppe)

EGGS

• Cocotte à la Bedford (Bedford Style Casserole)
• Poached Eggs Dufferin
• Omelette aux Écrevisses (Crayfish Omelette)
• Shirred Eggs à la Condé

MEATS

• Creamed Pork Tenderloin
• Pigs Knuckles, Purée of Yellow Peas Piquante
• Beef à la Mode, Potato Pancake
• Curré de Poulet au Riz (Chicken Curry)

FROM THE GRILL: (15 Minutes)

• Sirloin Steak, Chipped Horseradish

VEGETABLES

• Stuffed Cabbage
• Kidney Beans
• Spaghetti Italienne

POTATOES

• Boiled Potatoes
• Mashed Potatoes
• Paysanne Potatoes

COLD BUFFET

• Roast Beef
• Roast Pork
• Liver Sausage
• Smoked Ham
• Head Cheese
• Smoked Tongue
• Pickled Pigs Feet

SALAD

• Cold Slaw (Cole Slaw)
• Potato Salad

DESSERT

• Blackberry Pie
• Victoria Tartlets
• Compote of Peaches (Peach Compote)

CHEESE

• Young American Cheese
• Swiss Cheese

BEVERAGES

• Coffee
• Tea
• Cocoa (Hot Cocoa)

Menu Selections, SS President Arthur Luncheon Menu, 27 October 1923. GGA Image ID # 2205ac1d7e

Menu Selections in German, SS President Arthur Luncheon Menu, 27 October 1923. GGA Image ID # 2205d5458e

🚢 Dining Aboard the SS President Arthur – Luncheon, October 27, 1923

📜 Overview & Historical Context

The SS President Arthur’s luncheon menu from October 27, 1923, offers a compelling look into third-class dining aboard a transatlantic ocean liner. Despite being a midday meal for economy-class passengers, the menu boasts an impressive variety, with a mix of hearty American classics and European-inspired dishes.

The meal selection is a blend of comforting, familiar flavors and more adventurous offerings, catering to both American and European palates. While dishes like Sirloin Steak and Blackberry Pie would have been immediately recognizable to American travelers, selections such as Omelette aux Écrevisses (Crayfish Omelet) and Mackerel Dieppoise may have been less familiar.

This dining experience at sea represents a time when even third-class passengers could expect well-prepared, multi-course meals, setting transatlantic ocean travel apart from modern commercial air travel.

🍽️ Menu Review: Selection & Variety

The featured entrées most likely included:

🏆 1. Boiled Turbot, Horseradish Butter

Turbot, a premium flatfish known for its delicate texture, was served boiled, maintaining its mild, sweet flavor.

The Horseradish Butter added a sharp, tangy contrast, making this dish ideal for passengers who preferred lighter, more refined seafood flavors.

Why it Stands Out: Turbot was highly prized in European fine dining, making its appearance in a third-class luncheon a surprisingly luxurious touch.

🏆 2. Creamed Pork Tenderloin

This dish featured tender cuts of pork, simmered in a creamy, rich sauce, likely seasoned with mild spices and onions.

Pork tenderloin was a popular choice for stews and creamy preparations, as it remained tender even after extended cooking.

Why it Stands Out: A filling and comforting dish, this entrée likely appealed to American and European travelers alike.

🌟 Special Items & Unique Dishes

Beyond the main entrées, several noteworthy menu items stood out:

🐟 Mackerel Dieppoise

Named after the French coastal town of Dieppe, this dish likely featured mackerel fillets cooked in a white wine and seafood sauce, enriched with butter and herbs.

Why it Stands Out: This French-style preparation may have been unfamiliar to many American travelers, who were more accustomed to fried or grilled fish.

🥚 Omelette aux Écrevisses (Crayfish Omelet)

A rich, indulgent omelet filled with crayfish, likely prepared in a light cream or butter sauce.

Why it Stands Out: Crayfish was less commonly eaten in the U.S. in the 1920s, making this dish a more exotic and European-inspired option.

🐖 Pigs’ Knuckles, Purée of Yellow Peas Piquante

Pigs’ knuckles, or pork hocks, were slow-cooked to tender perfection, served with a pureed yellow pea mash, possibly with mustard or vinegar for added zest.

Why it Stands Out: A common dish in German and Eastern European cuisine, but not a typical American meal, making it less familiar to U.S. travelers.

🍛 Curré de Poulet au Riz (Chicken Curry with Rice)

A mild, European-style chicken curry, served over steamed rice.

Why it Stands Out: While curries were popular in British cuisine, they were not yet mainstream in American dining, making this an unexpected but flavorful dish.

🍰 Desserts & Beverages

The dessert selection provided a sweet finish to the meal, featuring both classic American and European confections:

🥧 Blackberry Pie – A classic, fruit-filled dessert, likely made with a buttery, flaky crust and tart blackberries.

🍰 Victoria Tartlets – Small, jam-filled tarts, likely topped with powdered sugar or almonds, a nod to British teatime sweets.

🍑 Compote of Peaches – Stewed peaches, possibly with cinnamon or cloves, offering a light and refreshing alternative.

🧀 Cheese Selections:

Young American Cheese – A mild, semi-soft cheese, similar to Colby or Monterey Jack, ideal for sandwiches or crackers.

Swiss Cheese – A nutty, slightly tangy cheese, adding a more European touch to the menu.

☕ Beverages:

Coffee, Tea, and Cocoa – Ensuring passengers had a warm, comforting drink with their meal.

🧐 Unusual Menu Items for an American Traveler in 1923

For American passengers, certain menu items may have seemed exotic or unfamiliar:

🐖 Head Cheese – A terrine made from pig’s head and gelatin, often flavored with vinegar and spices.

🥚 Poached Eggs Dufferin – Likely poached eggs served over a creamy spinach or cheese sauce, more common in European fine dining.

🥒 Chow Chow – A pickled relish made from a mix of vegetables, popular in the Southern U.S. but not widely known elsewhere.

🎩 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:

Even in third class, passengers enjoyed a selection of meats, seafood, and fresh produce, reflecting the high standards of shipboard dining at the time.

🍽️ Dining Protocols:

Certain items, like Sirloin Steak, required extra preparation time, showing that passengers could request freshly cooked meals.

🌍 Cultural Influences:

The menu blends American, French, British, and German culinary traditions, catering to immigrants and seasoned travelers alike.

🚢 Final Thoughts: A Culinary Snapshot of a Bygone Era

The SS President Arthur’s luncheon menu provides 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.

⚓ Would You Try Anything On This Menu?

Which dish would you have ordered aboard the SS President Arthur in 1923? 🍽️🚢