SS President Harding Luncheon Menu (April 10, 1934): A Third-Class Transatlantic Feast
Step aboard the SS President Harding in 1934 and explore a third-class luncheon menu featuring Irish lamb stew, braised short ribs, European cheeses, and coffee ice cream. A fascinating look at Depression-era transatlantic dining!
Front Side of a Vintage Third Cabin Luncheon Menu Card from Tuesday, 10 April 1934 on board the SS President Harding of the United States Lines featured Braised Short Ribs of Beef, Fermière, Irish Lamb Stew, and Bon Bon Biscuits for dessert. Reverse Side contained personal notes from the passenger regarding voyage. GGA Image ID # 1ef2456104
Menu Items
HORS D'OEUVRES
- Smoked Bass
- Radishes
- Azia Cucumber
SOUP
- Yankee Bean Soup
FISH
- Broiled Green Herring, Mustard Sauce
ENTREES
- Irish Lamb Stew
- Braised Short Ribs of Beef, Fermière
- Creamed Savoy Cabbage
- Boiled or Mashed Potatoes
- SALAD: Lettuce, French Dressing
COLD CUTS
- Roast Beef
- Headcheese
- Cervelat or Brunswick Sausage
DESSERT
- Coffee Ice Cream
- Bon Bon Biscuits
- Tilsit Cheese and Crackers
BREAD
- White
- Rye
- Pumpernickel
- Graham Crackers
BEVERAGES
- Tea
- Coffee
Passenger Notation - SS President Harding Luncheon Menu Card - 10 April 1934. GGA Image ID # 1ef2aa2ccd
Transcription of Passenger Notation.
Tuesday, April 10 at noon we are 1310 miles from Ambrose lighthouse. Noon Monday to noon Tuesday 436 miles. Sun came out about noon and beautiful sky overhead, but the swell is still with us though not quite as bad. Pictures and ???. We pass a huge ship leaving us for ??? Wednesday morning fog! And the horn goes about every two minutes. what weather.
🚢 SS President Harding Luncheon Menu – April 10, 1934: A Third-Class Feast at Sea
📜 Overview & Historical Context
The SS President Harding’s luncheon menu from April 10, 1934, offers a fascinating look into third-cabin dining aboard a transatlantic liner during the Great Depression. Despite being third-class fare, the menu boasts a well-balanced selection of hearty meats, seafood, salads, and desserts, demonstrating the high standards of shipboard catering at the time.
Passengers on this voyage were treated to classic American comfort foods alongside European-inspired dishes, catering to the diverse mix of travelers, including immigrants, tourists, and businessmen crossing the Atlantic.
Additionally, this menu’s reverse side contained handwritten passenger notes, adding a personal touch and providing insight into the voyage conditions, weather, and life at sea.
🍽️ Menu Review: Selection & Variety
The two standout entrees most likely featured were:
🏆 1. Irish Lamb Stew
A traditional Irish dish, this stew likely featured slow-cooked lamb, potatoes, carrots, onions, and a rich broth, creating a hearty and filling meal.
Why It Stands Out: Lamb was less common in American home kitchens at the time, but aboard the SS President Harding, it provided a nourishing and flavorful option for passengers.
🏆 2. Braised Short Ribs of Beef, Fermière
Braised beef short ribs prepared "Fermière" style, meaning a rustic farmhouse preparation with root vegetables, wine, and herbs.
Why It Stands Out: This dish was slow-cooked for tenderness, ensuring a deep, savory flavor that was perfect for a hearty midday meal.
🌟 Special Items & Unique Dishes
Beyond the main entrees, several intriguing menu items stood out:
🐟 Broiled Green Herring, Mustard Sauce
A simple but bold seafood option, featuring herring, a staple of Northern European diets.
Served with mustard sauce, likely a spicy-sweet condiment, giving the dish a distinct tangy bite.
Why It Stands Out: Herring was not as commonly eaten in America outside of coastal communities, making this an unusual choice for many travelers.
🥬 Creamed Savoy Cabbage
Savoy cabbage, known for its tender leaves and mild flavor, was cooked in a creamy sauce, likely with butter, milk, and nutmeg.
Why It Stands Out: While common in European households, this dish was not a staple in most American kitchens at the time.
🥓 Headcheese
A cold cut made from slow-cooked pork set in aspic, sliced and served chilled.
Why It Stands Out: This European delicacy was not widely consumed in the U.S. but was popular among German and Eastern European immigrants.
🧀 Tilsit Cheese & Crackers
Tilsit cheese is a semi-hard, slightly tangy cheese from Germany, often aged for a sharper flavor.
Why It Stands Out: Tilsit was not a mainstream cheese in the U.S. at the time, making it an exotic offering for many American passengers.
🍰 Desserts & Beverages
🍦 Coffee Ice Cream – A classic frozen treat, with the rich, slightly bitter flavor of coffee.
🍪 Bon Bon Biscuits – Likely a small, crisp, lightly sweetened biscuit, perfect for dipping in tea or coffee.
🥖 Breads:
White, Rye, and Pumpernickel – A variety of bread choices, with pumpernickel reflecting a European influence.
☕ Beverages:
Tea, Coffee, and Graham Crackers – The inclusion of graham crackers with coffee suggests a light, sweet pairing for the meal’s end.
🧐 Unusual Menu Items for an American Traveler in 1934
Certain items may have seemed exotic or unfamiliar to American passengers:
Azia Cucumber – Likely a variety of Asian cucumber, less common in American markets at the time.
Brunswick Sausage – A smoked German-style sausage, possibly similar to bologna or cervelat, not commonly found in U.S. supermarkets.
Cervelat Sausage – A Swiss-style dry sausage, often milder than salami but still relatively unknown to many Americans.
📖 A Glimpse Into the Voyage: Passenger Notes
A notable historical detail from this menu is the handwritten passenger notations on the reverse side, describing the journey:
Distance traveled: "Tuesday, April 10 at noon we are 1,310 miles from Ambrose Lighthouse."
Daily progress: "Noon Monday to noon Tuesday: 436 miles."
Weather conditions: "Sun came out about noon… but the swell is still with us."
Maritime activity: "We pass a huge ship leaving us."
Fog and navigation challenges: "Wednesday morning fog! And the horn goes about every two minutes."
🔹 Why This Is Fascinating: This personal account gives us a rare, firsthand look at what life was like aboard the SS President Harding, including navigational challenges, weather conditions, and the experience of ocean travel in 1934.
🎩 Dining in 1934: What This Menu Tells Us About Ocean Travel
⚓ Third-Class Dining Was Still High-Quality:
Even third-cabin passengers enjoyed a well-balanced meal, showcasing the luxury of transatlantic travel at the time.
🌍 Cultural Influences:
The menu reflects a blend of American, German, and Eastern European influences, catering to both American travelers and European immigrants returning home.
💰 Luxury During the Great Depression:
While millions struggled financially on land, passengers aboard the SS President Harding dined on braised short ribs, lamb stew, and European cheeses.
🚢 Final Thoughts: A Culinary Time Capsule
The SS President Harding’s luncheon menu is a compelling piece of history, revealing how transatlantic travelers dined in the 1930s.
Passengers were treated to hearty meals of slow-cooked meats, European cheeses, and rich desserts, reflecting a surprising level of luxury even in third class.
For historians, genealogists, and food enthusiasts, this menu offers a rare glimpse into shipboard dining, showing how even during the Great Depression, ocean liners maintained a standard of elegance and quality.
⚓ If You Were Dining on the SS President Harding in 1934, What Would You Order? 🍽️🚢
