SS President Arthur Luncheon Menu - 24 October 1923
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
COMMANDER P. H. KREIBOHM
Menu Items
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.
