The menus aboard the ill-fated White Star liner were elaborate, and even third class passengers were served a wide array of delicious fare, a big leap from the days when those in steerage were forced to bring their own food, enough to last the entire journey.
For the chefs on board, there was much to choose from. When the Titanic departed from Southampton, England, on her maiden voyage, she was stocked with 75,000 pounds of fresh meat, 40,000 fresh eggs, 7,000 heads of lettuce, 6,000 pounds of butter and 36,000 oranges, among many other provisions, according to the Web site www.titanic-titanic.com.
But it was no surprise the luxury liner was well stocked. Not only were the ship's cooks required to prepare meals for more than 1,300 passengers, but also for a crew of about 900 over the course of the ship's week-long journey.
First Class
On the final night of their voyage, before the Titanic struck an iceberg and sank on April 14, 1912, first class diners had earlier eaten an elaborate 11-course menu. Their meal had included Consomme Olga, poached salmon with Mousseline Sauce (Hollandaise mixed with whipped cream, according to www.cookingmonster.com), lamb with mint sauce, roast duckling with apple sauce, sirloin of beef with Chateau Potatoes, stuffed summer squash, creamed carrots, green peas, pate of fois gras, finished with Waldorf pudding, chocolate and vanilla eclairs, peaches in chartreuse jelly and French ice cream.
Second Class
The food for the second-class dining room was prepared in the same kitchen as the meals for those passengers in first class, and although it was not as elaborate, those in second class also were unlikely to die hungry.
On the evening of their deaths, second class diners were served baked haddock, curried chicken and rice, spring lamb with mint sauce, roast turkey, roasted potatoes and plum pudding, along with American ice cream, assorted nuts, cheese, fresh fruit and coffee.
Third Class
A few years before the Titanic made its ill-fated voyage, third class passengers were expected to bring their own food, enough to last the duration of the trip, as their tickets did not include dining privileges.
But on the luxury White Star liner, third class diners were likely thrilled to be served ragout of beef, Irish stew, bread and butter, stewed apricots, currant buns and tea as their final meal.
For more information on dining aboard the R.M.S. Titanic, check out the book Last Dinner on the Titanic: Menus and Recipes from the Great Liner by Rick Archbold and Dana McCauley.
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