SS Washington Luncheon Menu (July 6, 1933): A Taste of Depression-Era Luxury at Sea

Step aboard the SS Washington in 1933 and explore a lavish Depression-era luncheon menu featuring home-cured corned beef, Hungarian goulash, saffron risotto, and apricot pie. A rare glimpse into transatlantic dining history!

Expansive Depression Era Luncheon Menu Card for Thursday, 6 July 1933, Makes This Tourist Cabin Luncheon a Feast for the Passengers. The Bill of Fare From the SS Washington of the United States Lines Features a Chef's Special, Home Cured Corned Beef and Steamed Green Cabbage, Boiled New Bermuda Potatoes & Bran Biscuit. | GGA Image ID # 155d4ae96f

Hors d'Œuvres

• Smoked Salmon à la Russe
• Herring Salad
• Sour Mixed Pickles
• Azia Cucumbers
• Dill Pickles
• Grgen Olives

Cold Buffet

• Leg of Lamb, Bretonne
• Westphalian and Prague Ham
• Home-made Headcheese, Vinaigrette
• Salade Du Barry
• Roast Prime Ribs of Beef, Sauce St. Vincent
• Various Kinds of Fresh and Smoked Sausages

Soups

• Cream of Tomatoes, Paradise
• Petite Marmite, Ann Morgan
• Hodge Podge of Ox Tail, Scotch Style

Fish

• Fried Flounder, Tomato Sauce - Potato Salad, Parmentier
• Boiled Red Snapper, Sauce Rubens

Entrees

• Chef's Special: Home Cured Corned Beef and Steamed Green Cabbage
  Boiled New Bermuda Potatoes - Bran Biscuit
• Hungarian Gulyas - Buttered Band Noodles with Ham, Dill Pickle
• Sauté of Lamb in Curry and Saffron Risotto, Oah Style - Chutney

Grill

• Broiled Chicken on Toast - Watercress

Vegetables

• Saffron Risotto
• Green Kale with Pinkel
• Home-made Noodles with Minced Ham, Cheese

Potatoes

• New Parsley Baked

Salads

• Hearts of Lettuce
• Cucumber in Chive
• French or Plaza Dressing

Desserts

• Apricot Pie
• Raspberry Ice Cream
• Assorted Biscuits

Cheese

• Liederkranz
• Gervaise
• Gorgonzola
• Assorted Crackers

Fruit and Beverages

• Fresh Fruit Basket
• Coffee, Tea, Milk
• Iced Tea or Iced Coffee

🛳️ A Taste of the High Seas: SS Washington Luncheon Menu – July 6, 1933

📜 Overview & Historical Context

The SS Washington’s luncheon menu from July 6, 1933, is a remarkable example of Depression-era luxury travel, showcasing a lavish spread of European-inspired dishes alongside traditional American fare. Despite the economic difficulties on land, passengers aboard this United States Lines vessel enjoyed a broad selection of meats, seafood, and rich desserts in the Tourist Cabin class—demonstrating that even in difficult times, the grandeur of ocean travel remained intact.

This menu incorporates a mix of American, French, German, and Eastern European culinary influences, catering to a diverse passenger list of both American and European travelers.

🍽️ Menu Review: Selection & Variety

The two standout entrées most likely featured were:

🏆 1. Chef's Special: Home Cured Corned Beef and Steamed Green Cabbage

A classic, hearty dish featuring corned beef, which was likely salt-cured onboard, providing a deep, rich flavor.

Served with steamed green cabbage and boiled new Bermuda potatoes, this meal offered a comforting and familiar taste for American passengers.

Why It Stands Out: Corned beef was a popular and cost-effective meal during the Great Depression, making it a fitting but still substantial dish for this era.

🏆 2. Hungarian Gulyas with Buttered Noodles, Ham, and Dill Pickle

A robust Hungarian-style goulash, made from slow-cooked beef, paprika, and spices, served over buttered band noodles.

Why It Stands Out: While goulash was well known in Europe, many American travelers may have been unfamiliar with its rich, paprika-forward flavor profile, making this a unique selection.

🌟 Special Items & Unique Dishes

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

🐟 Boiled Red Snapper, Sauce Rubens

A mild yet flavorful fish, poached and served with Sauce Rubens, which was likely a rich, creamy, herb-infused sauce.

Why It Stands Out: Red snapper was a more exotic seafood choice for many Americans, usually associated with southern and coastal cuisines.

🥘 Sauté of Lamb in Curry and Saffron Risotto, Oah Style

A fusion dish, blending European-style lamb sauté with Indian-inspired curry and saffron risotto.

Served with chutney, a sweet-and-spicy condiment of Indian origin, this dish reflected global influences on shipboard dining.

Why It Stands Out: Curry was still relatively unfamiliar to many Americans, making this dish an adventurous choice.

🥩 Leg of Lamb, Bretonne

Likely a slow-roasted leg of lamb, prepared in the Bretonne (Brittany) style, which could include herbs, mustard, or a cider-based sauce.

Why It Stands Out: This dish reflects French country-style cooking, which may have been less common in everyday American households.

🥗 Salads, Sides & Accompaniments

Green Kale with Pinkel – A German-style dish, featuring boiled kale and a special smoked sausage called "Pinkel", commonly eaten in Northern Germany.

Saffron Risotto – A Mediterranean-inspired rice dish, flavored with expensive saffron, making this a luxurious addition.

Home-made Headcheese, Vinaigrette – A European cold cut made from slow-cooked pork, set in aspic, dressed in vinaigrette for extra tang.

Westphalian and Prague Ham – Premium smoked hams from Germany and the Czech region, known for their rich, smoky flavor.

🥖 Cheese Selections:

Liederkranz – An American-made, Limburger-style cheese, known for its strong aroma and creamy texture (no longer widely available).

Gervais – A soft, French-style cheese, often mixed with herbs or fruit flavors.

Gorgonzola – A blue cheese from Italy, offering a bold, tangy taste.

🍰 Desserts & Beverages

🥧 Apricot Pie – A sweet, tart fruit pie, possibly made with fresh or dried apricots.

🍨 Raspberry Ice Cream – A refreshing, summery dessert, reflecting the ship’s ability to carry frozen goods in an era before modern refrigeration.

☕ Beverages: Coffee, tea, milk, iced tea, and iced coffee – ensuring refreshment options for all passengers.

🧐 Unusual Menu Items for an American Traveler in 1933

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

🥒 Azia Cucumbers – Likely referring to Asian-style cucumbers, which were not a staple of most American diets at the time.

🥘 Petite Marmite, Ann Morgan – A French-style broth with meat and vegetables, served as a rustic, nourishing soup.

🐖 Prague Ham – A Czech-style smoked ham, often cured with a unique spice blend.

🥒 Home-made Headcheese – A meat jelly made from pig’s head, common in German and Eastern European cuisines but less familiar to Americans.

🎩 Dining in 1933: What This Menu Tells Us About Ocean Travel

This menu provides a fascinating insight into the luxury of ocean travel in the 1930s:

💰 Luxury in a Time of Hardship:

Even during the Great Depression, ships like the SS Washington offered high-quality meals, highlighting the opulence of transatlantic travel.

🌍 Cultural Influences:

The diverse menu reflects a blend of German, French, Italian, and American cuisine, appealing to both European immigrants and American tourists.

⚓ Tourist Class Dining Was Still High-Quality:

Unlike modern-day economy-class airline meals, third-class and tourist-class passengers enjoyed multi-course meals featuring freshly prepared meats, seafood, and desserts.

🚢 Final Thoughts: A Culinary Journey Through Time

The SS Washington’s luncheon menu is a testament to the elegance of transatlantic travel, offering a diverse mix of European and American flavors.

Passengers enjoyed a hearty, multi-course meal, including sophisticated dishes like Hungarian goulash, saffron risotto, and house-cured corned beef, reflecting the ship’s commitment to fine dining, even in tourist class.

For historians, genealogists, and culinary enthusiasts, this menu serves as a fascinating artifact, shedding light on the high standards of shipboard cuisine in the 1930s.

⚓ What Would You Order?

If you were aboard the SS Washington in 1933, which dish would you choose? 🍽️🚢