A Gourmet Easter Celebration at Sea: SS Manhattan's 1935 Easter Dinner Menu

Step back to Easter Sunday 1935 aboard the SS Manhattan with a lavish dinner menu featuring Boiled River Salmon, Roast Vermont Turkey, and delightful period delicacies, offering insights into vintage ocean liner dining for history buffs and food enthusiasts.

Front Cover, Elegant Tassle String Bound Easter Dinner Menu from Easter Sunday, April 21, 1935 on Board the SS Manhattan of the United States Lines featured Boiled River Salmon, Sauce Colbert, Roast Stuffed Vermont Turkey and Legs and Saddle of Easter Lamb. Music Program included. GGA Image ID # 1a2f5401c2

Menu Suggestions, Easter Dinner Menu from Easter Sunday, April 21, 1935 on Board the SS Manhattan of the United States Lines. GGA Image ID # 1a2fbcb215

Suggestion

• Pineapple Juice Cocktail
• Clear Ox Tail Soup
• Boiled River Salmon, Sauce Colbert
• Roast Stuffed Vermont Turkey, Cranberry Jelly
• Fresh California Asparagus, Polonaise
• Tomato Salad, Roquefort Dressing
• Easter Ice Cup
• Petits Fours
• Cheese with Crackers
• Fresh Fruit Basket
• Demitasse
• Friandises (Treats)

Menu Items, Easter Dinner Menu from Easter Sunday, April 21, 1935 on Board the SS Manhattan of the United States Lines. GGA Image ID # 1a2fc967f9

Hors d'Oeuvres

• Chilean Honeydew Melon, Frappé
• Pineapple Juice Cocktail
• Cherrystone Clams on Half Shell
• Beluga Malossol Caviar
• Oyster Cocktail
• Filet of Anchovy
• Stuffed Artichoke Bottom
• Mackerel in Wine Sauce
• Smoked Salmon and Egg Slices
• Cœur de Palmière, Vinaigrette
• French Sardines on Toast
• Egg Pétrograd
• Pickled Walnuts
• Fruit Cup, Florida
• Curled Table Celery
• Spiced Pears
• HOT: Salted Almonds | Peanut Meat

Soups

• Clear Ox Tail
• Crème à la Cardinal
• Essence of Tomatoes
• Consommé Double à la Royale
• Beef Broth, Hot or Cold

Fish

• Poached Filet of Sole à la Rothschild
• Boiled River Salmon, Sauce Colbert
• Lobster à la Newburg, Roquefort Biscuits
• Oyster Patties
• Cold: Crab Flakes, Mayonnaise with Egg

Entrees

• Sweetbread à la Sarah Bernhardt
• Breaded Veal Chop, Viennoise
• Broiled Breast of Guinea Hen, Virginia Style
• Lamb Chop aux Petits Pois
• Poularde aux Champignons, Risotto Valencienne
• Tournedos Mascotte

Légume

• Fresh California Asparagus, Polonaise

Refreshment

• Sherbet Américaine

Cold Dishes

• Boneless Duckling, Orange Salad - Wild Cherry Honey
• Westphalian Ham, Knob Celery Salad

Roasts

• Larded Tenderloin of Beef au Jus
• Leg and Saddle of Easter Lamb, Mint Sauce
• Young Vermont Turkey, Special Dressing, Cranberry Jelly

To Order From the Grill

• Sirloin Steak, French Fried Onions
• Split Plover and Wiltshire Bacon
• London Beef Broil - Toast
• Fresh Mushrooms on Virginia Ham

Vegetables

• Golden Bantam Corn Sauté au Paprika
• New Green Peas
• Stewed Tomatoes
• Fresh Lima Beans with Chive
• New String Beans
• Fried Hominy
• Mashed Yellow Turnips

Potatoes

• New Boiled Potatoes
• Baked Potatoes
• Mashed Potatoes with Truffles
• Candied Sweet Potatoes
• Château Potatoes

Salads

• Hearts of Lettuce
• Long Island
• Chicory
• Tomato
• Romaine

Dressings

• Thousand Island
• Mayonnaise
• Roquefort
• Lorenzo

Compote

• Cherries Compote
• Pears Compote
• Melbers Compote

Desserts

• Pudding Marie Louise, Bishop Sauce
• Easter Ice Cup
• Biscuit Tortoni
• Ice Bomb, Alhambra
• Petits Fours
• French Pastry
• Sacher Tart
• Cocoanut Macaroons
• Neapolitan or Raspberry Ice Cream, Wafers

Cheese

• Stilton Cheese
• Edam Cheese
• Romadur Cheese
• Caraway Cheese
• Gorgonzola Cheese
• Bel Paese Cheese
• Old Dutch Cheese
• Allgauer Cheese
• Cheshire Cheese
• Cheddar Cheese
• Emmenthal Cheese

Bread

• Kraft's Knaecke Bread, Brand H-K
• Swedish Bread
• Pumpernickel
• Pretzelettes

Other

• French Prunes
• Fresh Fruit Basket
• Assorted Nut Meat
• Table Raisins
• Crystalized Ginger
• After Dinner Mint
• Dates
• Figs

Beverage

• Demi-tasse (Coffee)

Music Program, Easter Dinner Menu from Easter Sunday, April 21, 1935 on Board the SS Manhattan of the United States Lines. GGA Image ID # 1a302fa868

Musical Program

1. "Roosevelt Post," March (C. Roberts)
2. "Aubade Printaniere" (P. Lacombe)
3. "Spring, Beautiful Spring," Waltz (Paul Lincke)
4. "Victor Herbert's Favorites," Selection (H. Sanford)
5. "Zing! Went the Strings of My Heart" (J. Hanly)
6. "Of Thee I Sing," Selection G. (Gershwin)

Curt Roberts, Musical Director

Clocks will be retarded 60 minutes tonight

Tassel String Binding, Easter Dinner Menu from Easter Sunday, April 21, 1935 on Board the SS Manhattan of the United States Lines. GGA Image ID # 1a308351e0

Recap and Summary of the SS Manhattan Easter Dinner Menu - 21 April 1935

Overview of the Menu Selection

The SS Manhattan's Easter Dinner Menu from 21 April 1935 reflects the elegance and culinary variety typical of luxury ocean liner travel during the early 20th century. The meal was a carefully orchestrated affair featuring a wide selection of soups, entrées, roasts, desserts, and even a musical program. The extensive menu demonstrated the chef’s dedication to quality, seasonal ingredients, and international flair.

Likely Featured Entrees

Boiled River Salmon, Sauce Colbert

This dish likely stood out as a featured entrée due to its prominent placement in the menu’s suggested courses. River salmon was considered a seasonal delicacy, and the rich, buttery Sauce Colbert—an Escoffier creation combining demi-glace and beurre maitre d’hotel—would have appealed to passengers accustomed to fine dining.

Roast Stuffed Vermont Turkey, Cranberry Jelly

The inclusion of turkey suggests a nod to American holiday traditions. The choice of Vermont turkey, known for its quality, paired with tangy cranberry jelly, offered a familiar comfort food amidst the exotic variety of European-inspired cuisine.

Special Items and Unusual Selections

Sweetbread à la Sarah Bernhardt: Sweetbreads (organ meat from the thymus or pancreas) were popular in European haute cuisine but less familiar to Americans of the time. Named after the famous French actress, this dish reflected the influence of continental culinary traditions.

Filet of Sole à la Rothschild: Named for the wealthy Rothschild family, this preparation typically included a wine sauce with truffles, adding an opulent touch to the fish course.

Egg Pétrograd: A likely reference to a Russian-inspired dish, potentially poached eggs served with smoked salmon or anchovies.

Kraft’s Knaecke Bread, Brand H-K: Knaecke bread (crispbread) was a Scandinavian staple, and Kraft's involvement hints at the globalization of American food brands by the 1930s.

Brand-Name Products with Historical Context

Kraft's Knaecke Bread: Kraft Foods, already well-established by the 1930s, produced this crispbread as part of a growing trend toward packaged, shelf-stable foods. Today, such breads remain popular but often come from niche European producers.

Menu Highlights and Culinary Trends

Eclectic International Influence: The presence of dishes like “Lamb Chop aux Petits Pois” (French), “Tournedos Mascotte” (likely Italian), and “Poularde aux Champignons” (French) demonstrates the cosmopolitan influences typical of luxury transatlantic travel.

Seasonal Fresh Produce: The menu features California asparagus, Lima beans, and Bantam corn, emphasizing the importance of fresh, seasonal produce even at sea.

Creative Refreshments: The “Sherbet Américaine” and “Easter Ice Cup” reflect the chef’s creativity in crafting palate-cleansing and holiday-themed treats.

Entertainment and Atmosphere

The musical program added to the festive ambiance, featuring popular waltzes, operatic selections, and contemporary hits like “Zing! Went the Strings of My Heart.” The clocks were also retarded by 60 minutes that evening, marking a minor but notable detail about the voyage's schedule.

Conclusion

The SS Manhattan's 1935 Easter Dinner was more than just a meal; it was a culinary journey showcasing international flavors, seasonal ingredients, and a festive atmosphere. From the indulgent Boiled River Salmon to the comforting Roast Vermont Turkey, the menu offered passengers a taste of luxury during their ocean crossing. For teachers, students, genealogists, and culinary historians, this menu serves as a rich resource for understanding mid-20th-century dining culture aboard luxury liners.