A Culinary Glimpse into the Past: SS Carpathia’s Second-Class Tea Menu – 6 September 1911

📌 Explore the flavors of 1911 with a review of the SS Carpathia’s Second-Class Tea Menu. Featuring broiled salmon steaks, paprika pork chops, and rare European dishes, this vintage menu showcases a fascinating mix of familiar and exotic fare.

Front Cover, Tea Menu, Second Class on the SS Carpathia of the Cunard Line, Wednesday, 6 September 1911. GGA Image ID # 1d644c2e20

Vintage Tea Menu from 6 September 1911 on board the SS Carpathia of the Cunard Line featured Broiled Salmon Steaks, Pork Chops with Paprika, and Vanilla Cream and Conserve for dessert.

Menu Items

• Broiled Slamon Steaks
• Pork Chops -- Paprika
• Risotto and Chicken
• Szekely Gulyas
• Baked Potatoes

Cold

• Roast Lamb
• Ham Sausage
• Salad
• Pickles
• Vanilla Cream and Conserve
• Small Pastry
• Cheese
• Preserves

Beverages

• Tea
• Coffee
• Wine

Review & Summary of the SS Carpathia Tea Menu – 6 September 1911

Step aboard the SS Carpathia, where the Second-Class Tea Menu from 6 September 1911 offers a satisfying selection of warm entrees, cold dishes, and classic beverages. This menu provides a blend of hearty, familiar flavors alongside a few surprises that might have puzzled the average American traveler of the era.

Featured Entrées: The Stars of the Menu

Two dishes stand out as the likely featured entrees for the day:

Broiled Salmon Steaks – A premium offering, this dish was likely seasoned simply to let the rich, flaky fish shine. Given the transatlantic route, fresh salmon would have been a luxury item, indicating a focus on quality dining even in second class.

Pork Chops with Paprika – A nod to Eastern European influences, this dish likely featured a mild yet aromatic paprika seasoning, adding depth to the flavor of the seared pork.

Special & Unusual Items

Beyond the staple proteins, the menu introduces several unique items that might have intrigued or even confused an American traveler:

Risotto and Chicken – While risotto is common today, it was still an uncommon dish for many Americans in 1911. This would have been a creamy, slow-cooked rice dish paired with tender chicken, possibly influenced by Italian cuisine.

Szekely Gulyas – A particularly interesting selection, this is a Hungarian-style stew made with pork, sauerkraut, and paprika. Its inclusion suggests the influence of Hungarian immigrants or chefs on board, bringing a taste of Central Europe to the passengers.

Vanilla Cream and Conserve – This dessert likely consisted of a simple, smooth vanilla-flavored custard or whipped cream paired with a sweet fruit conserve (a thick, jam-like preserve). While common in European dining, the pairing might have felt indulgent and sophisticated to American palates.

Cold Selections: A Casual Yet Satisfying Spread

For passengers preferring a lighter, cold meal, the menu included roast lamb and ham sausage, both rich, protein-heavy options. A simple salad, pickles, and preserves provided a refreshing contrast, while small pastries and cheese completed the meal with a touch of variety.

Beverages: Classic and Elegant

Passengers could round out their meal with traditional beverages such as tea, coffee, and wine—a simple but effective selection catering to both casual and refined tastes.

Interesting Highlights & Dining Experience

This Second-Class Tea Menu strikes a balance between comfort and variety, offering hearty proteins, light accompaniments, and a mix of European influences that reflect the ship’s diverse passengers and culinary traditions. The presence of paprika-heavy dishes and Hungarian goulash suggests the ship’s kitchen may have had Eastern European chefs on staff, bringing flavors not yet widely popular in the U.S.

For a second-class experience, this menu provided more than just sustenance—it offered a taste of refinement and international flair, ensuring passengers had a memorable dining experience aboard the legendary SS Carpathia.

What is a Tea Menu?

When Cunard refers to this as a "Tea Menu," they are using the term in the traditional British sense of "Tea" as a meal, rather than just a beverage. In the early 20th century, particularly on British ships like the SS Carpathia, “tea” was a light evening meal served between 4:00 PM and 6:00 PM, bridging the gap between lunch (midday meal) and supper (later, heartier evening meal).

Why Is It More Than Just Tea and Crumpets?

While the term might bring to mind dainty finger sandwiches and pastries, on transatlantic voyages, "tea" had evolved into a more substantial meal to accommodate the long days at sea. This Second-Class Tea Menu reflects that expansion, featuring:

Hot Entrées – Broiled Salmon Steaks, Pork Chops with Paprika, and other warm, satisfying dishes.

Cold Meats & Salads – Roast Lamb, Ham Sausage, Pickles, and Cheese for those preferring a lighter meal.

Desserts & Pastries – Vanilla Cream and Conserve, Small Pastries, and Preserves.

Traditional Tea Beverages – Tea and Coffee, but also Wine for those who wanted something stronger.

British "Tea" vs. "High Tea"

The concept of "tea" as a meal was class-based in Britain:

Afternoon Tea – More of an upper-class affair, with light snacks, delicate pastries, and fine teas.

High Tea – A working-class or hearty evening meal, often including meats, bread, and substantial dishes—closer to what we see on this menu.

So, What Type of "Tea" Is This?

Based on this menu, Cunard’s "Tea" resembles a more substantial, second-class version of "High Tea." It wasn’t just about sipping tea—it was a full meal designed to satisfy travelers for the evening while still allowing for a later supper if desired.

Thus, while "Tea" in a formal British setting might mean elegant trays of sandwiches and sweets, aboard an ocean liner like the SS Carpathia, it had transformed into a proper meal—one that blended British tradition with the practical needs of hungry transatlantic passengers.