French Ship Menu from 1899

          The script handwriting is so beautiful and intricate that it was difficult to recognize the letters. I used Google translate from french to English and I was only able to make out some of the appetizers. Curry Rice and french string beans. For the main course there was Ham and eggs, fried sole, 
sauteed Veal. I found a similar recipe for Rouelle de Veau Bourgeoise on the Web and the link is: www.ibiblio.org/expo/restaurant/menu3/rouelles.html 
I am not familiar with Romsteck a cotelette but thankfully I discovered a great blog that translated the words into "rumpsteak chops". You may enjoying reading this blog and learning more about the foods of France if you aren't French( http://realfrance.wordpress.com/what-im-eating/terminology-for-the-boucherie/) Of course if you are french, you know all this already!
So for any of my french speaking foodie readers who wouldn't mind improving on my terrible  translation of food and its description, I would really appreciate your comments and help!
And don't forget to send me your favorite nostalgic or recent cruise ship menu or tell us about your dining experience on aboard a cruise.

French Ship  "YANG -TAI Menu 1st Class Feburary 9th,  1899

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You can now email us your thoughts, comments and menus at criuseshipmenus@gmail.com! Take a photo of one of your new or antique menus and email it to us and we will post it right on this blog! If possible, when you email us the photos of the menu, type up a little description that we can add to the blog post of your menu! If you want, we can also give you credit by adding your name, email, or username to the post! We love feedback and comments, so feel free to email us those too!
If you are are an existing cruise ship company, we would love to post your most recent menus from your restaurants. We want seasoned or newbies cruiser to look forward to their meals at sea!

GRACE CRUISE LINE SS SANTA ROSA

I love all ship menus and I am looking forward to others sharing their favorite menus and or favorite  dining experience.  My first menu is from a Easter Cruise on The S. S. SANTA ROSA OF GRACE LINE: Tuesday, March 31, 1964. 

I would start with the Smoked Cape Cod Oyster on toast. because I have never seen them on a menu and yet I recall as a child buying in the supermarket canned smoked oysters and having them on thin toasted bread in my lunch box. My folks have very sophisticated taste and I cared less about candy and more about trying new foods! Why would anyone want an Hors d' Oeuvre of Iced Pascal Celery anyway, the only think celery is good in is a Bloody Mary cocktail.  Then it would be followed by a Jellied Consomme Soup (good comfort food when you are sick in bed) How often do you see Frogs Legs Saute in Sauce Provencale as a selection of Fish on your cruise menu?
Check out the  entrees with their origins:  Fried Chicken from Maryland ;  "Today's International Dish from China": Shrimp Chow Mein  Chow Mein is a phase taken from a dialect of chinese spoken to americans actually pronounced Chau- Meing. And  FYI: Taishan, a coastal city in Southern Guangdong China is the birthplace of volleyball.
OOOOH, The entree Roast Tenderloins au Jus makes your mouth water with desire to taste the reduced beef stock that has simmered for hours and is now concentrated with rich flavor.
And I would finish with Compote of Royal Ann Cherries & Instant Sanka Coffee!

Welcome!

Welcome to the official Cruise Ship Menus blog! Cruise Menu Blog is a tribute to the intersection of Art, History and Cuisine on Historical Ocean Liners and Cruise Ships. I started collecting Ship Menus 10 years ago when I was a an Auction House in Bucks County, Pennsylvania and I bought what I thought was old musty cookbooks. To my amazement there was several SS Andrea Doria Menus at the bottom of the box in very good condition with beautiful illustration of flowers. When I opened them and read what was on the Menu, I visualize what the person who had collected this ephemera might have ordered for their lunch or dinner. I started collecting other ship menus at street fairs and antique stores. I became fascinated with finding new Menus. I love to hunt for unique and magnificent works of art on the cover of the menus. First. I was impressed with some covers that depict famous painting that hang in well known museums while others are a collection of original works created specifically for the menu of a Cruise Line. Some as you will see in my Blog are whimsical and comical. 
Second, I am most intrigued with how different the selection of appetizers, entrees and dessert were in the early 20th century from the Menus on our present day cruises.  Imagine getting on a Cruise ship today and being served up "Turtle Soup" for an appetizer, Mutton Stew for an entree and Paw, Paw fruit for dessert! These are not common menu choices on big luxury ships today.  Most of these recipes are not commonly found in Cookbooks.  I had never heard of  Paw, Paw, a mango fruit till I researched it on the internet. I learned that some people in the U. S.  forged it along Potomac River in Maryland. I recently attended the US OPEN Tennis in NYC and they were giving out free samples of Paw Paw fruit lip balm!   I am drawn to the origin of these Ocean Liner  menus ... I turned my passion in to this blog to muse about my discoveries and love of maritime menus. I hope you enjoy them. I would love to hear your thoughts and would appreciate your comments and feedback. 
I look forward to hearing from you!