What Was The Titanic's Menu?

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The ship Titanic sank on April 14, 1912 - just four days after its first voyage. More than 100 years later, people are still curious about everything related to it. And not only how such a horrific accident happened, but also what life was like on board the ship, including what the passengers ate.

There were three classes of passengers on board and given the difference in ticket prices, of course there was a difference in the menus. There were 2,229 passengers and crew on board when the ship sailed from England. There were menus with different styles of food and the products needed for the trip were huge. There were thousands of pounds of meat, vegetables, fruits and flour, thousands of bottles of alcohol and 14,000 gallons of fresh water for a trip that was to end in New York in seven days.

The three classes of the ship meant three different menus each day. The first class food was refined and served in a formal setting. There was plenty of food for both breakfast and dinner.

The food in the second grade was more unpretentious and rather typically British. French menus rarely appear outside first class, as traditional British food is preferred. Chicken with curry, roasted fish, spring lamb, mutton and roast turkey were common menu items, as well as pudding for dessert.

On the night the Titanic sank, the doomed second-class passengers had plum pudding, also known as Christmas pudding. The food for third class passengers was a reduced version of that of second class, but they were satisfied. She was more than they were used to anyway. One thing was quite different in this class - the passengers were not served a particularly hearty dinner, but instead received mainly tea.

Titanic collides with the fateful iceberg at 11:40 p.m., after dinner has already been served. Many of the rescued artifacts from the sunken ship were found menusgiving a clear idea of what was served on the ship. The next menu is from the evening of April 14, which for almost half of the first-class passengers is their last meal:

First: oysters;

Second: consomme Olga (clarified beef broth), barley cream soup;

Third: salmon with cucumber, muslin sauce;

Other main dishes: Mignon fillet, sauteed chicken, breaded zucchini, lamb with mint sauce, roast duck with apple puree, beef fillet with potatoes, garnish of green peas, carrots in cream, rice and boiled potatoes, alcoholic sorbet Roman punch, roasted pigeon with salad and asparagus, foie gras with celery;

Desserts: Waldorf pudding; peaches, gelled in liqueur; chocolate eclairs with vanilla; french ice cream.

The second-class menu on this tragic last night also had a choice, albeit a much more modest one. As a first course, consomme with tapioca was served. In the second there was a greater variety: roast cod with hot sauce, roast chicken with rice and curry, lamb with mint sauce, roast turkey with vegetable sauce. The garnish is green peas, french fries and turnip puree. Jelly and American ice cream were served for dessert.

For the third grade, in addition to the obligatory tea, there were also rusks, cheese and oatmeal.