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Vintage Menus of the Anchor-Donaldson Line

Cabin Dining Room on the Letitia and Athenia

Cabin Dining Room on the Letitia and Athenia

In 1916 the Donaldson Line merged with the Anchor Line (partially owned by Cunard) to form the Anchor-Donaldson Line. The new joint venture between the Anchor Line and the Donaldson Line utilised ex-Donaldson vessels to serve the Canadian route. In the 1935 the company was reorganized as the Donaldson Atlantic Line. The Donaldson Line having secured control of the Anchor-Donaldson Line this terminates the connection between the Anchor Line and the Donaldson Line.

Breakfast Menus

RMS Athenia Breakfast Menu Card 29 August 1930

RMS Athenia - 29 August 1930

Vintage Breakfast Menu Card from 29 August 1930 on board the RMS Athenia of the Anchor-Donaldson Line featured Arbroath Smokies, Broiled Weakfish, and Shirred Eggs and Roquefort.

Dinner Menus

Front Cover, RMS Athenia Dinner Menu - 21 August 1930

RMS Athenia - 21 August 1930

Vintage Tourist Third Cabin Dinner Menu Card from 21 August 1930 on board the RMS Athenia of the Anchor-Donaldson Line featured Boiled Salmon, Cucumber Tartare, Bouchées de Homard, and Plum Pudding-Brandy & Hard Sauce for dessert.

RMS Athenia Dinner Menu Card - 23 August 1930

RMS Athenia - 23 August 1930

Vintage Dinner Menu Card from Saturday, 23 August 1930 on board the RMS Athenia of the Anchor-Donaldson Line featured Shoulder & Haunch of Mutton—Red Currant Jelly, Roast Duckling—Savory & Apple Sauce, and Bachelor Pudding for dessert.

RMS Athenia Dinner Menu Card - 24 August 1930

RMS Athenia - 24 August 1930

Vintage Dinner Menu Card from Sunday, 24 August 1930 on board the RMS Athenia of the Anchor-Donaldson Line featured Prime Ribs & Sirloin of Beef — Yorkshire Pudding, Quarters of Lamb - Mint Sauce, and Plum Pudding-Brandy & Hard Sauce for dessert.

Vintage Menus from the GG Archives collection are representative of the menus, typically printed on board each steamship during the voyage onto a blank pre-printed graphic cover. The bill of fares was intended as souvenirs of the journey and provided to each passenger for that class (First, Second, Third, Tourist, etc.). Many survive today as delightful displays of gourmet meals served in elegant dining saloons on the ocean liners of yesteryear.

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