Breakfast at Sea: RMS Cameronia Tourist Class Menu, 11 July 1927 – Haddock, Scones & Transatlantic Traditions
RMS Cameronia Tourist Class Breakfast Menu Card from Monday, 11 July 1927 that featured Oatmeal Porridge & Milk, Fried Fillets of Haddock, and Milk Scones. | GGA Image ID # 1617a65255
🍽 Review & Summary – RMS Cameronia Breakfast (11 July 1927)
This Tourist Class breakfast menu aboard the Cameronia reflects the Anchor Line’s focus on offering hearty yet approachable meals. The selection is balanced, providing both light, refreshing fruit and cereals as well as heavier fish, egg, and bacon options. While not as extensive as First-Class menus, it still provided variety and comfort, suited to transatlantic passengers seeking a reliable start to their day.
🍳 Featured Entrées of the Day
Fried Fillets of Haddock – A classic maritime breakfast dish, freshly pan-fried and likely served with a wedge of lemon or a light garnish. Haddock was a staple for Scottish and British passengers, reflecting the ship’s Glasgow connection.
Broiled Breakfast Bacon with Eggs – The dependable favorite, pairing smoky bacon with eggs prepared to order (fried, turned, or boiled). This was likely the “safe” option for Americans less inclined toward fish at breakfast.
Menu Items
- Sliced Oranges
- Stewed Prunes or Figs
- Oatmeal Porridge & Milk
- Shredded Wheat
- Corn Flakes
- Force
- Grape Nuts
- Fried Fillets of Haddock
- Broiled Breakfast Bacon
- Eggs - Fired, Turned, & Boiled
- White and Graham Rolls
- Milk Scones
- Cottage Bread
- Jam
- Marmalade
- Tea
- Coffee
⭐ Special & Engaging Items
Milk Scones – A Scottish specialty, lighter and creamier than standard scones, providing a homely touch and a connection to the ship’s heritage.
Cottage Bread – A traditional round loaf with a crusty top and soft inside, often served thickly sliced and toasted with marmalade or jam.
Force Cereal – A popular whole-wheat flake cereal brand of the era, advertised as a “sunshine” food. It has since disappeared but was then a household name in Britain and America alike.
📜 Unusual or Potentially Confusing Items for Americans (1927)
Fried Fillets of Haddock – While fish for breakfast was commonplace in Britain, it was unusual for most Americans, who might expect it only at lunch or dinner.
Milk Scones – American passengers may have confused these with sweet “biscuits” but they were more subtly flavored, often eaten with butter and preserves.
Cottage Bread – Unfamiliar in the U.S., this rustic loaf stood apart from the sliced sandwich bread Americans knew.
🥐 Variety & Balance
This menu offered a practical range without overwhelming passengers:
Light & Refreshing – Sliced oranges, prunes, or figs.
Cereals for Simplicity – Shredded Wheat, Corn Flakes, Force, Grape Nuts.
Protein Options – Fish, bacon, and eggs in several preparations.
Breads & Scones – White and Graham rolls, cottage bread, and milk scones.
Condiments & Comforts – Jam and marmalade, always breakfast staples.
Beverages – Tea and coffee, reflecting the British tradition first, American second.
💡 Engaging Detail
What makes this menu engaging is its marriage of Scottish tradition and transatlantic practicality. The haddock and milk scones firmly root it in British taste, while cereals like Corn Flakes and Grape Nuts demonstrate the American influence. Passengers from either side of the Atlantic would have recognized something familiar while also being gently introduced to new flavors.
