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SS Maasdam Luncheon Menu Card - 22 December 1958

Vintage Luncheon Menu Card from Monday, 22 December 1958, on board the SS Maasdam of the Holland-America Line

Vintage Luncheon Menu Card from Monday, 22 December 1958, on board the SS Maasdam of the Holland-America Line featured Ham Steak with Pinneapple, Breaded Calf's Brains a l'Italienne, and Malakoff Pudding for Dessert. GGA Image ID # 1e0a2063f7


Menu Items

Hors d'Œuvre:

  • V-8 Vegetable, Tomato, Clam and Sauerkraut Juice
  • Bismark Herring
  • Salmon Mayonnaise
  • Chicken Green Pepper Salad
  • Queen and Ripe Olives
  • Crisp Hearts of Table Celery
  • Radishes
  • Scandinavian Relishes


  • Potage Saint Germain
  • Consommé Bohémienne
  • Cold Essence of Celery in Cup


  • English Small Sole Meunière
  • Supreme of Codfish in Wine Sauce


  • Scrambled Eggs Archiduchesse
  • Poached Eggs Indienne


  • Breaded Calf's Brains a l'Italienne
  • Wiener Roastbraten with French Fried Onions

From the Grill (in 15 Minutes):

  • Ham Steak with Pineapple
  • Minute Steak Foyot Sauce


  • Buttered Broadbeans
  • Creamed Spinach
  • Baked Tomatoes
  • Steamed Siam Rice
  • Noodles with Parmesan Cheese
  • Potatoes: Sauté, Hashed Browned, Boiled, Mashed Sweet

Cold Buffet:

  • Ham and Chicken Pie
  • Canadian Style Bacon
  • Sirloin of Beef
  • Fricandeau of Veal
  • Saddle of Lamb, Mint Jelly
  • Ox Tongue
  • Luxembourg Pâté
  • Liver Cheese
  • Spiced Pork
  • Holland Ham, Plock, Liver, Bologne, Salami, Pariser
  • Farmer Sausages

Salads and Compotes:

  • Combination, Chicory, Lettuce, Canaille, Excelsior
  • Dressings: Astoria, Melba, French
  • Compotes: Pinneapple, Peaches, Apricots, Pears
  • Greengages, Yellow Plums
  • Reine Victoria's Damsons
  • Apple Sauce, Figs, Reine Claudes


  • Gouda, Edam, Leiden, Pont l'Eveque, Cream, Brie, Gruyère
  • Roquefort, Camembert, Port Salut, Liederkranz, Petit Suisse
  • Cottage Cheese with Sour Cream
  • Uneeda Biscuits, Dutch Rusks, Crackers



  • Malakoff Pudding
  • Apricots Sauce
  • Apple Pie a la Mode
  • Ice Cream: Pistachio, Mocha, Burnt Almonds


  • White, Rye, Graham, and French Bread
  • Pumpernickel


  • Assorted Fruits
  • Figs, Dates, Mixed Nuts

Coffee and Tea


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The Folks Behind the GG Archives

The GG Archives is the work and passion of two people, Paul Gjenvick, a professional archivist, and Evelyne Gjenvick, a curator. Paul earned a Masters of Archival Studies - a terminal degree from Clayton State University in Georgia, where he studied under renowned archivist Richard Pearce-Moses. Our research into the RMS Laconia and SS Bergensfjord, the ships that brought two members of the Gjønvik family from Norway to the United States in the early 20th century, has helped us design our site for other genealogists. The extent of original materials at the GG Archives can be very beneficial when researching your family's migration from Europe.