A Taste of 1923: SS President Arthur’s Luncheon Menu for October 28 – A Culinary Voyage Across the Atlantic

Step aboard the SS President Arthur for a 28 October 1923 transatlantic luncheon featuring Filet of Sole with Sauce Rémoulade, Corned Pork Shoulder with Red Cabbage, and Apricot Pie. Explore the rich variety of meals available to third-class passengers on this historic voyage.

Front Cover of a Vintage Luncheon Menu from Sunday, 28 October 1923 on board the SS President Arthur of the United States Lines featured Filet of Sole, Sauce Rémoulade, Corned Shoulder of Pork, Red Cabbage, and Apricot Pie for dessert. GGA Image ID # 2206170f7e

HORS D’OEUVRES

• Bismark Herring
• Eggs à la Lucca
• Raw Onions      
• Dill Pickles

SOUP

• Crème Beauharnaise (Beauharnais Cream Soup)
• Consommé Aulagnier Consommé Defined

FISH

• Filet of Sole, Sauce Rémoulade (Remoulade Sauce)
• Baked Striped Bass Espagnole

EGGS

• Cocotte à la Joséphine (Josephine Casserole)
• Poached Eggs à la Touseuil
• Omelette aux Truffes (Truffle Omelette)
• Scrambled Eggs Vert Pré

MEATS

• Corned Shoulder of Pork (Corned Pork Shoulder), Red Cabbage
• Ox Tail à la Nohaut
• Beef Roulade, Sauce Piquante
• Guinea Squab Chicken (Guinea Chicken) in Casserolle

FROM THE GRILL: (15 Minutes)

• English Mutton Chops

VEGETABLES

• Red Cabbage
• Creamed Onions
• Purée of Green Peas

POTATOES

• Boiled Potatoes
• Mashed Potatoes
• Croquette Potatoes (Potato Croquettes)

COLD BUFFET

• Roast Mutton
• Roast Turkey
• Salami Sausage
• Smoked Ham
• Cervelat Sausage
• Bologna
• Pickled Pigs Feet

SALAD

• Russian Salad
• Potato Salad

DESSERT

• Apricot Pie, Apricot Defined
• Puff Paste (Puff Pastry)
• Compote of Figs (Fig Compote)

CHEESE

• Port de Salut
• Swiss Cheese

BEVERAGES

• Coffee
• Tea
• Cocoa (Hot Cocoa)

Menu Selections, SS President Arthur Luncheon Menu, 28 October 1923. GGA Image ID # 22065ec774

Menu Selections in German, SS President Arthur Luncheon Menu, 28 October 1923. GGA Image ID # 2206f41239

🚢 Dining at Sea: A Look at the SS President Arthur’s Luncheon Menu – October 28, 1923

📜 Overview & Historical Context

The SS President Arthur’s luncheon menu from October 28, 1923, presents a diverse selection of dishes, blending European culinary traditions with American tastes. Aboard this transatlantic liner, passengers in third class still enjoyed a full multi-course meal, demonstrating the high standards of shipboard dining in the early 20th century.

This menu is notable for its French and German-inspired dishes, catering to a mixed passenger demographic, likely including European immigrants and American travelers. The variety suggests an elevated dining experience despite being a midday meal in an economy-class setting.

🍽️ Menu Review: Selection & Variety

The two standout entrées most likely included:

🏆 1. Filet of Sole, Sauce Rémoulade

A light, flaky fish fillet, prepared in a delicate yet flavorful style.

Sauce Rémoulade, a classic French condiment, was made from mayonnaise, mustard, capers, and herbs, offering a tangy contrast to the mild fish.

Why It Stands Out: This dish was a refined and somewhat upscale offering, bringing French brasserie flavors to the ocean liner dining table.

🏆 2. Corned Shoulder of Pork, Red Cabbage

The corned pork shoulder was salt-cured, similar to corned beef, ensuring tender and flavorful meat.

Served with braised red cabbage, a staple of German and Eastern European cuisine, offering a slightly sweet and tangy accompaniment.

Why It Stands Out: This was a hearty, filling option, particularly appealing to European immigrants accustomed to robust, slow-cooked meats.

🌟 Special Items & Unique Dishes

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

🐟 Baked Striped Bass Espagnole

Prepared in the Spanish style, likely with a tomato-based sauce, garlic, and herbs.

Why It Stands Out: A Mediterranean-inspired dish, possibly unfamiliar to some American travelers but appealing to European palates.

🥚 Omelette aux Truffes (Truffle Omelet)

A luxurious omelet, infused with the earthy, aromatic essence of truffles.

Why It Stands Out: Truffles were considered a delicacy, making this one of the more refined menu offerings.

🥩 Ox Tail à la Nohaut

Slow-braised oxtail, likely in a rich, wine-based sauce with vegetables.

Why It Stands Out: Oxtail was less common in American cuisine, but a staple of French and German cooking, often served in stews.

🐔 Guinea Squab Chicken in Casserole

Likely a slow-braised guinea fowl, a game bird known for its richer, slightly gamier taste compared to chicken.

Why It Stands Out: Guinea fowl was not a common meat in early 20th-century American households, making this a distinctive offering.

🍰 Desserts & Beverages

The dessert selection balanced classic American and European flavors:

🥧 Apricot Pie – A sweet, tart fruit pie, possibly made with dried apricots, sugar, and spices.

🥐 Puff Pastry – Light, flaky pastry, possibly filled with jam, custard, or almond paste.

🍑 Compote of Figs – Stewed figs, sweetened with sugar and spices, served as a light, refreshing alternative to baked desserts.

🧀 Cheese Selections:

Port de Salut – A mild, semi-soft French cheese, known for its creamy texture and subtle nutty flavor.

Swiss Cheese – A firmer, nuttier cheese, commonly served with crackers or bread.

☕ Beverages:

Coffee, Tea, and Cocoa – Providing comforting, warm drinks to accompany the meal.

🧐 Unusual Menu Items for an American Traveler in 1923

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

🐟 Bismarck Herring – Pickled or marinated herring, common in German and Scandinavian cuisine, but less common in American diets at the time.

🥚 Poached Eggs à la Touseuil – A French preparation possibly involving spinach or a béchamel sauce, unfamiliar to many Americans.

🥩 Cervelat Sausage – A European-style smoked sausage, resembling salami but with a more delicate seasoning.

🐷 Pickled Pigs’ Feet – A traditional dish in German, Polish, and Southern American cuisine, but not widely eaten in mainstream U.S. households.

🎩 Dining in the 1920s: What This Menu Tells Us About Ocean Travel

This menu provides a fascinating look at the standard of dining aboard transatlantic liners:

💰 Affordable Yet Diverse:

Even in third class, passengers enjoyed fresh seafood, high-quality meats, and European-style delicacies, demonstrating the luxurious nature of ocean travel compared to modern airline meals.

🍽️ Dining Customs:

Some items, like English Mutton Chops, required extra preparation time, showing that passengers could request made-to-order dishes.

🌍 Cultural Influences:

The menu blends American, French, German, and Mediterranean culinary styles, reflecting the diverse backgrounds of passengers.

🚢 Final Thoughts: A Culinary Window into the Past

The SS President Arthur’s luncheon menu offers a glimpse into transatlantic dining in the 1920s, showcasing a blend of European and American flavors.

Passengers enjoyed a multi-course meal with diverse offerings, including seafood, meats, and refined desserts, highlighting the high standard of shipboard dining at the time.

For historians, genealogists, and culinary enthusiasts, this menu is a fascinating artifact, revealing not just what people ate, but how cultural influences shaped the dining experience aboard luxury liners.

⚓ What Would You Order?

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