SS President Arthur Luncheon Menu - 27 October 1923

Front Cover, SS President Arthur Luncheon Menu - 27 October 1923

Front Cover of a Vintage Luncheon Menu from Saturday, 27 October 1923 on board the SS President Arthur of the United States Lines featured Boiled Turbot, Horseradish Butter, Creamed Pork Tenderloin, and Blackberry Pie for dessert.

COMMANDER P. H. KREIBOHM

Menu Items

HORS D’OEUVRES

  • Salmon Salad
  • Eggs à l’Olga
  • Bermuda Onions
  • Radishes

SOUP

FISH

  • Boiled Turbot, Horseradish Butter
  • Mackerel Dieppoise (Mackerel Dieppe)

EGGS

  • Cocotte à la Bedford (Bedford Style Casserole)
  • Poached Eggs Dufferin
  • Omelette aux Écrevisses (Crayfish Omelette)
  • Shirred Eggs à la Condé

MEATS

  • Creamed Pork Tenderloin
  • Pigs Knuckles, Purée of Yellow Peas Piquante
  • Beef à la Mode, Potato Pancake
  • Curré de Poulet au Riz (Chicken Curry)

 

FROM THE GRILL: (15 Minutes)

  • Sirloin Steak, Chipped Horseradish

VEGETABLES

  • Stuffed Cabbage
  • Kidney Beans
  • Spaghetti Italienne

POTATOES

  • Boiled Potatoes
  • Mashed Potatoes
  • Paysanne Potatoes

COLD BUFFET

  • Roast Beef
  • Roast Pork
  • Liver Sausage
  • Smoked Ham
  • Head Cheese
  • Smoked Tongue
  • Pickled Pigs Feet

SALAD

  • Cold Slaw (Cole Slaw)
  • Potato Salad

DESSERT

  • Blackberry Pie
  • Victoria Tartlets
  • Compote of Peaches (Peach Compote)

CHEESE

  • Young American Cheese
  • Swiss Cheese
  • Coffee
  • Tea
  • Cocoa (Hot Cocoa)

Menu Items, SS President Arthur Luncheon Menu - 27 October 1923

 

Menu Items in German, SS President Arthur Luncheon Menu - 27 October 1923

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Vintage Luncheon Menus
GG Archives

Vintage Luncheon Menus

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