The Last Meals on the Titanic

 Tomorrow marks the 111th anniversary of the sinking of the RMS Titanic. This “unsinkable” ship set out on it’s maiden voyage on April 10, 1912, heading from Southampton, England to New York City, USA. Built in Belfast, Ireland, this luxury liner was declared sea worthy in early April of 1912. And so she set sail on her maiden voyage. At 11:40pm, and iceberg was spotted and the ship’s side was scraped shortly after. By 2:30am, the entire ship was under water.

We’ve all heard the story of the Titanic. But did you know there were multiple restaurants for the first class? There were also two galleys. The one used for first class (also shared with second class) was equipped with the most current cooking supplies and a staff of 69 chefs, bakers, butchers and the like. The menus were lavish and used the best ingredients.

The third class, or steerage, had very simply prepared food and were served in a large dining room with long tables. The main meal for this group was served at noon.

So what did the Titanic passengers eat for their last meals?

Titanic

A note before we begin, it is important to note there are no surviving recipes. Everything went down with the ship. Passengers sent menus to family and friends as souvenirs and that is all that is left 0f the meals they ate on the Titanic. Using the menus and historic food trends, recipes have been developed by several groups. The recipes here are my rendition of the menu items.

The pantry was certainly full. There was 1000 pounds of grapes, 40 tons of potatoes, 75,000 pounds of fresh meat and a lot of eggs!! Just to mention a few — The upper classes got the more exotic of the ingredients, while third class got the most basic foods.

Third Class Dinner on the Titanic –

The menu for steerage was very basic. Here is an actual menu for the day of April 14 – Note that the third class menu has all of the meals for the day on one card.

titanic

The dining saloon held long communal tables and no fancy decorations. Just a very utilitarian seating. There wasn’t enough room for all the passengers to eat at the same time, so the were fed at two different servings.

Third class dining saloon

For this group, I have included a basic roast beef and potatoes recipe. I didn’t include everything on the menu. And just for reference, cabin biscuits were dry, hard soda cracker like things – also called hardtack.

A third class ticket on the Titanic cost $15 to $40 – about $400 to $1,100 in today’s economy.

Here is the recipe for third class roast beef and potatoes. 

Start by seasoning the beef and searing it in hot oil on both sides. Place it cast-iron dutch oven with the onions, garlic and water. Bring it to a boil, then roast for about 3 hours.

Titanic

While it’s cooking, boil the whole potatoes until they are fork tender.

Remove it from the oven, add the carrots, potatoes and the last cup of water. Put the lid on and cook in the oven for another 30 to 45 minutes.

Serve it with buttered corn and the gravy from the bottom of the pan.

Titanic

Printable Third class recipe:

5 from 17 votes
Roast beef & Boiled Potatoes

A roast beef dinner - part of the last meal served to the third class passengers on the Titanic.

Course: Main Course, supper
Cuisine: American, British, Titanic
Keyword: potatoes, roast beef, steerage, Third class
Servings: 6 servings
Author: HelenFern
Ingredients
  • 3 pound Beef Chuck roast
  • 6 medium potatoes
  • 2 teaspoons salt
  • 1 teaspoons ground black pepper
  • 1 large onion, cut into quarters
  • 2 cloves garlic
  • 2 cups water
  • 3 large carrots - cut into 2 inch pieces
Instructions
  1. Rub the salt and pepper onto all sides of the beef.

  2. Put a small amount of oil into a large dutch oven. Sear the beef on both sides. Add the onion, garlic and 1 cup of water to the pot.

  3. Bring to a boil, the cover and place in a 350 degree oven for about 3 hours.

  4. While it's in the oven, boil the potatoes in lightly salted water for about 30 minutes. They should be fork tender. Drain and remove from heat.

  5. Remove the roast from the oven and add the potatoes, carrots and last cup of water to the pot.

  6. Return to the oven for about 30 to 45 minutes. Everything should be tender.

  7. Serve with the gravy from the bottom of the pot.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

Second Class Dinner on the Titanic –

Second class had a bit better menu than the steerage passengers. They shared the same galley as the first class and were served popular British foods of the time. Rarely did they get a taste of the French cuisine the first class passengers got.

The dining saloon was a bit fancier than steerage. There were mahogany tables and oak paneling on the walls. It was also big enough to feed all the second class passengers at the same time.

File:Second class dining room on RMS Olympic.jpg

That last dinner was served in three courses –

  •  1st course – Consommé with tapioca
  • 2nd course – Baked haddock with sharp sauce; curried chicken and rice; spring lamb with mint sauce; roast turkey with savory cranberry sauce; green peas; puree turnips; boiled rice; boiled and roast potatoes.
  • 3rd course – Plum pudding (also known as Christmas pudding), wine jelly, coconut sandwich, American Ice Cream, nuts, assorted, fresh fruit, cheese, biscuits. (Note: American ice cream varied from the French in that it had no eggs in it)

A second class ticket cost $60 – about $1,600 today.

Here is the recipe for second class Haddock and Sharp sauce –

Season the haddock and cover with the other ingredients. Bake for about 20 t0 25 minutes in a 350 degree oven.

While it’s cooking, make the sharpe sauce. Cook the onions in the butter until they are opaque.

Add the brown sugar, flour and mustard and simmer until it is fragrant.

Stir in the remaining ingredients and simmer on low for about 10 minutes.

Strain it and set it aside.

Serve the fish with the sauce over it.

Printable second class recipe:

5 from 17 votes
Baked Haddock with Sharpe Sauce

A delicious fish dish - part of the last meal for the second class passengers on the Titanic

Course: Main Course, main dish, second
Cuisine: American, British, English, Titanic
Keyword: barbecue sauce, haddock, vinegar
Servings: 4 servings
Author: HelenFern
Ingredients
Baked Haddock
  • 4 whole fillets
  • 3 Tablespoons mayonnaise
  • 1/2 cup breadcrumbs
  • 1/2 cup grated parmesan (the dried kind)
  • 1/2 cup chopped parsley
Sharpe Sauce
  • 1/4 cup butter
  • 1/2 cup chopped onion
  • 2 Tablespoons brown sugar
  • 2 Tablespoons flour
  • 2 teaspoons dry mustard
  • 1/8 cup tomato paste
  • 1 cup water
  • 1/2 cup white wine vinegar
  • 1/4 cup worcestershire sauce
  • salt and pepper to taste
  • Parsley and chives for garnish
Instructions
  1. Bake the fish at 350 degrees for about 20 to 25 minutes, depending on how thick the fillets are.

Sharpe Sauce
  1. Heat the butter in a heavy skillet. Cook the onions until they are starting to turn opague.

  2. Stir in the brown sugar, flour and dry mustard. Simmer until fragrant

  3. Stir in the remaining ingredients, simmering on low for about 10 minutes - then strain

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

First Class Dinner on the Titanic –

First class were served the most luxurious food on the ship, prepared in elaborate ways. And they were served many courses! In the time of the Titanic, they say that wealth was measured by girth – in other words, the larger you were, the richer you were. The first class menu will show you why!

File:Olympic 1st Class Dining Saloon with Ballroom.jpg

Passengers on first class could eat in the main first class saloon or in a smaller, ala carte restaurant – the Ritz. This little Parisien cafe was open to dine anytime between 8 and 11 pm.

Ocean liners: Cafe Parisien, Titanic - PICRYL - Public Domain Media Search Engine Public Domain Search

That last, first class dinner on the Titanic was served in ten courses, followed by fruit, nuts and cheeses with fine port wine, coffee and cordials – and for the men, cigars. The evening ended with passengers in the smoking room, sipping scotch, smoking cigars and listening to music.

  • 1st course     – Hors Oeuvre Varies, Oysters, 
  • 2nd course   – Consommé Olga, Cream of Barley,
  • 3rd course    – Salmon, Mousseline, Cucumbers,
  • 4th course    – Filet Mignons Lili with Potatoes Anna or Sauté of Chicken Lyonnaise with Vegetable Marrow Farcis,
  • 5th course    – choices were; Lamb, Meat Sauce, Roast Duckling, Apple Sauce, Sirloin of Beef, Chateau Potatoes, Green Peas, Creamed Carrots, Boiled Rice, Parmentier, and New Potatoes,
  • 6th course    – Punch Romaine,
  • 7th course    – Roast Squab and cress,
  • 8th course    – Asparagus Vinaigrette
  • 9th course    – Pate de Foie Gras, Celery,
  • 10th course – Waldorf pudding, Peaches in Chartreuse Jelly, Chocolate and Vanilla Eclairs and French Ice cream (French ice cream was rich and made with eggs, where as the American ice cream was simply cream and sugar)

Titanic

First class tickets in a simple berth was $150 – $4,000 today. A more luxurious choice was the Parlour suite at a mere $4,350, or in modern numbers, $116,000!

Here is the recipe for First class Filet Mignon Lili and Potatoes Anna – 

The first thing to do is prepare the potatoes. Slice 2 large, peeled russet potatoes super thin (I used a mandolin).

Rub a 2 quart casserole dish with butter.

Preheat the oven to 450 degrees.

Layer the potatoes in a spiral in the bottom, brushing each layer with melted butter and salt & pepper.

Put the pan on the burner over medium heat for about 5 to 10 minutes. You want to brown the bottom of the potatoes.

Set these aside until just before the beef is done.

Now, on to the sauce.

Melt half the sauce in a medium sauce pan. Lightly saute the shallots in the butter.

Stir in the tomato paste, stirring until it becomes thick.

Stir in the broth, wine, port and cognac. Add the rosemary and bay leaf. Bring it to a boil, then reduce heat and simmer for about 20 to 30 minutes, or until it has reduce by half.

Strain the mixture then return to the pan.

Stir in the remaining butter and remove from heat. Set aside.

Prepare all the ingredients for the filets.

Salt and pepper all sides of each steak. Let them sit at room temperature.

Now it’s time to cook the potatoes. Place the dish in a 450 degree, preheated oven and bake for 15 minutes, until the potatoes are tender and the top is lightly browned.

Move to a broiler and broil 1 to 2 minutes, until the top is golden. Rest at least five minutes.

Back to the steak. It gets a little tricky here. Do the next two steps while the potatoes are in the oven –

Melt 1/2 tablespoon of the butter in a heavy skillet, then add the vegetable oil and garlic.

Sear the steak on high heat, then reduce heat to medium and cook about 5 to 10 minutes on each side, remembering to turn it and cook the sides. The internal temperature should be 130 degrees. The temp will go up as it rests so don’t go over that.  Set the steaks on a hot plate.

But don’t forget to keep the potatoes going!

Using the pan drippings and the remaining butter, gently saute the artichoke hearts. At the same time, place the foie gras slices in the pan and gently brown on both sides.

NOTE: The original dish had foie gras on the top with thinly sliced black truffles on top of that. I could not find truffles so I used foie gras with truffles in it.

Now, it’s time to serve it up!

Place a hefty scoop of potatoes in the center of the plate.

The steak goes on top, then the fois gras.

Lay the artichoke hearts beside the potatoes and drizzle sauce over the whole dish. Garnish with a couple of chives.

Printable First Class recipe:

5 from 17 votes
Filet Mignon Lili with Potatoes Anna

Perfectly seasoned steak on a bed of buttery potatoes, topped with foie gras and artichoke hearts.

Course: Main Course, main dish
Cuisine: American, British, French
Keyword: artichokes, browned butter, fillet mignon, foie gras, mashed potatoes, truffles
Servings: 2 servings
Author: HelenFern
Ingredients
Potatoes Anna
  • 2 large russet potatoes, peeled
  • 1/3 cup melted butter
  • salt and pepper
Sauce
  • 1 Tablespoon butter
  • 1 shallot, minced
  • 1 Tablespoon tomato paste
  • 1 bay leaf
  • 1 small sprig of fresh rosemary
  • 1/3 cup dry red wine (like Cabernet or Merlot)
  • 1/3 cup Tawny Port
  • 1/3 cup cognac
  • 1 cup beef broth
  • salt and pepper to taste
Steaks
  • 2 large filet mignons - at least 1-1/2 inches thick
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • 1-]1/2 Tablespoon butter
  • 1/2 Tablespoon vegetable oil
  • 1 large clove of garlic, minced
  • 2 - 3 oz foie gras with truffles
  • 3 large cooked artichoke hearts cut into quarters
Instructions
  1. The first thing to do is prepare the potatoes. Slice 2 large russet potatoes super thin (I used a mandolin).

  2. Rub a 2 quart casserole dish with butter.

  3. Preheat the oven to 450 degrees.

  4. Layer the potatoes in a spiral in the bottom, brushing each layer with melted butter and salt & pepper.

  5. Put the pan on the burner over medium heat for about 5 to 10 minutes. You want to brown the bottom of the potatoes.

  6. Set these aside until just before the beef is done.

  7. Now, on to the sauce. Melt half the sauce in a medium sauce pan. Lightly saute the shallots in the butter.

  8. Stir in the tomato paste, stirring until it becomes thick.

  9. Stir in the broth, wine, port and cognac. Add the rosemary and bay leaf. Bring it to a boil, then reduce heat and simmer for about 20 to 30 minutes, or until it has reduce by half.

  10. Strain the mixture then return to the pan.

  11. Stir in the remaining butter and remove from heat. Set aside.

  12. Prepare all the ingredients for the fillets. Salt and pepper all sides of each steak. Let them sit at room temperature.

  13. Now it's time to cook the potatoes. Bake at 450 degrees for 15 minutes, until the potatoes are tender and the top is lightly browned. Move to a broiler and broil 1 to 2 minutes, until the top is golden. Rest at least five minutes.

  14. Back to the steak. It gets a little tricky here. Do the next two steps while the potatoes are in the oven -

  15. Melt 1/2 tablespoon of the butter in a heavy skillet, then add the vegetable oil and garlic.

  16. Sear the steak on high heat, then reduce heat to medium and cook about 5 to 10 minutes on each side, remembering to turn it and cook the sides. The internal temperature should be 130 degrees. The temp will go up as it rests so don't go over that.  Set the steaks on a hot plate.

  17. But don't forget to keep the potatoes going!

  18. Add the remaining butter to the pan drippings and gently saute the artichoke hearts. At the same time, place the foie gras slices in the pan and gently brown on both sides.

  19. Now, it's time to serve it up!

  20. Place a hefty scoop of potatoes in the center of the plate.

  21. The steak goes on top, then the fois gras.

  22. Lay the artichoke hearts beside the potatoes and drizzle sauce over the whole dish. Garnish with a couple of chives. 

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

© Copyright 2023 The Lazy Gastronome

Now that you have all the menus, you can plan your next Titanic party! Will you go steerage, second class or all the way with first?

Leave me a comment! I’d love to hear your thoughts. 

This entry was posted in Informational, Main dish and tagged , , , , , . Bookmark the permalink.

25 Responses to The Last Meals on the Titanic

  1. Audrey says:

    5 stars
    This was SO interesting to read about. I loved the menus. I love reading about and making vintage recipes too.

  2. Elizabeth says:

    5 stars
    What a delicious gourmet meal!! I made this for our anniversary and my hubby thought it was restaurant worthy!!

  3. BERNADETTE says:

    Fascinating history. I wondr how many first class passengers had gaul bladder disease. It certainly was a fatty menu and the prices of the passage were incredible!!!!

  4. Bernice says:

    5 stars
    Wow, that’s quite the difference in menus. I find it so fascinating!

  5. Jerika says:

    5 stars
    Yum! Can’t wait to try all these delicious recipes. Thank you for taking us to the history of Titanic especially the food they had.

  6. 5 stars
    This is absolutely delicious. I love artichoke hearts and they really work well with the filet mignon in this recipe. 5 stars

  7. Andrea says:

    5 stars
    comfort food at it’s finest!

  8. Lisa says:

    5 stars
    Wild to know what the last meals were.

  9. 5 stars
    Looks like a delicious recipe. Thank you for sharing.

  10. Mina says:

    5 stars
    I love the story behind the recipe! So fun to read and the recipe itself looks so good!

  11. Jenna says:

    Very interesting, and I love that you added what the cost would be today. The first class dinner is so huge, who could eat so much food!

  12. Leslie says:

    5 stars
    Wow Helen! This is so impressive! I can see the hard work and research going into this post and everything looks delicious! By the way, I wouldn’t mind being in 3rd class at all!

  13. 5 stars
    Thank you for sharing. Looks like a delicious recipe.

  14. Elizabeth says:

    5 stars
    Wow! I love the Titanic and loved learning about their last meals. Thanks for this post!

  15. Liz says:

    5 stars
    This is going to be a fun theme for my dinner club! Thanks for the inspiration!!

  16. Bernice says:

    5 stars
    Such a great read. I’ve always loved anything Titanic related.

  17. Amy Liu Dong says:

    5 stars
    This dish looks absolutely delicious! Love the texture it makes this enticing!

  18. swathi iyer says:

    5 stars
    These are really looks delicious

  19. Andrea says:

    5 stars
    Wow! Such a great collection of yummy savory recipes!

  20. That is so cool that you were able to find the menu they had on the Titanic. I love that movie.

    The food looks so good. I’ll have to make the filet minion.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Discover more from The Lazy Gastronome

Subscribe now to keep reading and get access to the full archive.

Continue reading