Hearty at Sea: SS President Arthur's Luncheon Menu, October 24, 1923

Experience the flavors of transatlantic travel in 1923 with the SS President Arthur's luncheon menu. From English Steak & Kidney Pie to Baked Weakfish Créole, this menu reflects a blend of American, British, and European cuisine, catering to third-class passengers with satisfying, well-balanced meals.

Front Cover, Vintage Luncheon Menu From Wednesday, 24 October 1923 on Board the SS President Arthur of the United States LinesFeatured Baked Weakfish Créole, English Steak & Kidney Pie, and Compote of Apricots for Dessert. GGA Image ID # 1a2cb2c6ef

HORS D’OEUVRES

• Bismarck Herring
• Chow Chow
• Bermuda Onions
• Radishes

SOUP

• Cream of Celery Soup
• Consommé Dumont

FISH

• Baked Weakfish Créole
• Fried Green Herring (Fried Herring), Tomato Sauce

EGGS

• Scrambled Eggs Marseillaise
• Poached Eggs Troubadour
• Omelette Zingara
• Shirred Eggs à la Rachel

MEATS

• English Steak & Kidney Pie
• Beef à la Mode with Egg Noodles
• Calf’s Liver, Sauté Espagnole (Stir-fried Spanish)
• Haricot of Lamb with Vegetable

FROM THE GRILL: (15 Minutes)

• Mutton Chops
• Virginia Ham Steak

VEGETABLES

• Fresh Corn on the Cob
• Onions Glacé (Braised Onions)
• Kidney Beans

POTATOES

• Boiled Potatoes with Hollandaise
• Baked Potatoes

COLD BUFFET

• Roast Veal
• Roast Beef
• Salami
• Roast Chicken
• Gothar Sausage
• Head Cheese
• Pickled Pigs Feet

SALADS

• Italian Salad
• Potato Salad

DESSERTS

• Lemon Pie
• Compote of Apricots (Apricot Compote)
• Napoleon Slices
• Apples

CHEESE

• Young American Cheese
• Swiss Cheese

BEVERAGES

• Coffee
• Tea
• Cocoa

Menu Items, Vintage Luncheon Menu From Wednesday, 24 October 1923 on Board the SS President Arthur of the United States Lines. GGA Image ID # 1a2d1c8f78

Menu Items in German, Vintage Luncheon Menu From Wednesday, 24 October 1923 on Board the SS President Arthur of the United States Lines. Menu Items Selected by German Passenger Appears Below. GGA Image ID # 1a2d348d16

Bismarckheringe, Radieschen, Kraftbrühe Dumont, Kalbsleber Sauté Espagnole, Hammelkoteletts, Sülze Kaltes, Aprikosen Kompott, Aepfel, Amerikanischer Käse, und Kakao.

Bismarck Herring, Radishes, Dumont Broth, Veal Liver Sauté Espagnole, Mutton Chops, Cold Minced Meat with Aspic, Apricot Compote, Apples, American Cheese, and Cocoa.

🍽️ A Culinary Crossroads: SS President Arthur’s Luncheon Menu – October 24, 1923

📜 Overview & Historical Context

The SS President Arthur’s luncheon menu from October 24, 1923, offers a blend of hearty European-inspired dishes and American favorites, showcasing the rich culinary diversity of transatlantic travel. This menu, designed for passengers in the third-cabin class, reflects both affordability and variety, ensuring that travelers enjoyed a satisfying meal despite their class of passage.

The selection is robust and well-balanced, featuring classic hors d'oeuvres, fresh seafood, grilled meats, and rich desserts, making this a noteworthy representation of early 20th-century ocean liner dining.

🍽️ Menu Review: Selection & Variety

The featured entrées most likely included:

🏆 1. English Steak & Kidney Pie

A British classic, this dish featured chunks of steak and diced kidney (typically beef or lamb) slow-cooked in a savory brown gravy, then baked inside a golden, flaky pastry crust.

Why it Stands Out: A staple of British cuisine, this hearty pie was filling, rich in flavor, and a comfort food favorite—ideal for a mid-day meal aboard a ship.

Unusual Ingredient: Kidneys were an acquired taste, often avoided by Americans but popular among European travelers, especially the British.

🏆 2. Baked Weakfish Créole

Weakfish, a mild white fish from the Atlantic, was baked and served with a Creole-style sauce, likely containing tomatoes, peppers, onions, and bold seasonings.

Why it Stands Out: The Creole influence hints at a Southern or French culinary connection, introducing a spiced yet refined seafood dish to the menu.

Unusual Ingredient: Weakfish, while common along the American East Coast, may have been unfamiliar to inland travelers.

🌟 Special Items & Unique Dishes

Beyond the main entrées, there were several noteworthy menu items that may have intrigued—or confused—passengers:

🐟 Bismarck Herring – A German specialty, this pickled herring dish was a strongly flavored, vinegary seafood delicacy, often served with bread or potatoes.

🥚 Poached Eggs Troubadour – Likely a poached egg dish with a rich, velvety sauce, possibly involving cheese or truffle-infused cream.

🍳 Omelette Zingara – The term "Zingara" (meaning "Gypsy-style") was used in French cuisine for dishes with a rich, slightly spicy sauce, often made from tomatoes, ham, and mushrooms.

🐷 Pickled Pig’s Feet – A gelatinous, vinegar-preserved dish, popular in German, French, and Southern U.S. cuisines, but likely unfamiliar to many American diners.

🥒 Chow Chow – A pickled relish made from cabbage, onions, green tomatoes, and mustard, known for its sweet-and-sour flavor, popular in Southern U.S. cuisine.

🍰 Desserts & Beverages

The dessert selection offered a mix of European and American favorites:

🍋 Lemon Pie – A classic American treat, featuring a tangy lemon filling and a flaky, buttery crust.

🍑 Compote of Apricots – A light, stewed fruit dish, likely sweetened with sugar or honey and served with cream.

🍰 Napoleon Slices – A French-inspired layered pastry, consisting of flaky puff pastry and creamy custard filling.

🧀 Cheese Selections:

Young American Cheese – A mild, creamy cheese, similar to modern-day American or Colby cheese.

Swiss Cheese – A sharper, nuttier alternative, offering a contrast to the mildness of the American cheese.

☕ Beverages: Standard coffee, tea, and cocoa ensured that passengers could enjoy a warm drink with their meal.

🧐 Unusual Menu Items for an American Traveler in 1923

For American passengers, certain menu items may have stood out as exotic or unfamiliar:

🐟 Fried Green Herring, Tomato Sauce – Herring was common in Europe but not a staple in American cuisine. Combined with tomato sauce, it may have been an unusual pairing for U.S. travelers.

🥚 Shirred Eggs à la Rachel – “Shirred eggs” were baked in a shallow dish with butter or cream. The "à la Rachel" likely meant a special topping, possibly with cheese, tomato, or truffle essence.

🥩 Gothar Sausage – Likely a coarse, German-style sausage, possibly similar to bratwurst but with a more intense flavor.

🐖 Head Cheese – A cold cut made from jellied meat, often sourced from the head of a pig or calf, a delicacy in European cuisine.

🎩 Dining in the 1920s: What This Menu Tells Us About Ocean Travel

This menu offers valuable insight into third-class dining aboard transatlantic liners:

💰 Affordable Yet Varied:

Passengers were offered a choice of fish, meat, eggs, and cold cuts, reflecting a well-balanced meal despite their class of passage.

Unlike first-class menus, which featured delicate French sauces and premium cuts, this menu focused on hearty, filling dishes.

🍽️ Dining Protocols:

Passengers likely chose from a limited selection, with certain dishes prepared on order (like grilled meats).

The presence of European and American dishes suggests that the ship catered to a mix of nationalities, particularly German, British, and American travelers.

🚢 Final Thoughts: A Meal Reflecting a Bygone Era

The SS President Arthur’s luncheon menu is a fascinating glimpse into 1920s ocean travel, blending Old World European flavors with American traditions.

Passengers were served a variety of robust, flavorful dishes, many of which were influenced by European culinary traditions, ensuring that both American and international travelers found something familiar yet intriguing.

For historians, genealogists, and culinary enthusiasts, this menu offers a tangible connection to the past, showcasing the evolution of shipboard dining and the cultural melting pot that was transatlantic travel.

⚓ Would You Try This Menu?

If you were a passenger on the SS President Arthur in 1923, which dish would you choose? 🍽️🚢