Titanic Meal!!!

100 years ago in 1912 a passenger liner was born and named the RMS Titanic. This Vessel so beautifully crafted and unsinkable! On 15th April 1912 it collided with a iceberg and that was history. There have been many movies, books and documentaries made about the Titanic and its fate. I want to show you another side of the Titanic, the food menus.

 Years ago in Fremantle, Western Australia there was an exhibition on the Titanic in one of the harbour terminals. I was in awe over the old chipped and cracked plates and cutlery with White Star Line on them. There were lots of other interesting artifacts from the Titanic and White Star Line.

One day I would like to visit Harland and Wolff, the place in Belfast where Titanic was built.

These are the First, Second and Third Class menus from the RMS Titanic. You will notice the difference.... I would have wanted to go First Class and survived!

The First-Class Dinner Menu

First Course

Hors D'Oeuvres Oysters

Second Course

Consommé Olga Cream of Barley

Third Course

Poached Salmon with Mousseline Sauce, Cucumbers

Fourth Course

Filet Mignons Lili Saute of Chicken, Lyonnaise Vegetable Marrow Farci

Fifth Course

Lamb, Mint Sauce Roast Duckling, Apple Sauce Sirloin of Beef, Chateau Potatoes Green Pea Creamed Carrots Boiled Rice Parmentier & Boiled New Potatoes

Sixth Course

Punch Romaine

Seventh Course

Roast Squab & Cress

Eighth Course

Cold Asparagus Vinaigrette

Ninth Course

Pate de Foie Gras Celery

Tenth Course

Waldorf Pudding Peaches in Chartreuse Jelly Chocolate & Vanilla Eclairs French Ice Cream

 

The repast was served with a different wine for each course. Following the tenth course, fresh fruits and cheeses were available followed by coffee and cigars, accompanied by port and, if desired, distilled spirits. If you have to have a last dinner, you could do a lot worse!

The Second- Class Dinner Menu

Consomme
Tapioca
Baked Haddock. Sharp Sauce
Curries Chicken & Rice
Spring Lamb, Mint Sauce
Roast Turkey, Cranberry Sauce
Green Peas
Puree Turnips
Boiled Rice
Boiled & Roast Potatoes
Plum Pudding
Wine Jelly
Cocoanut Sandwich
American Ice Cream
Nuts
Fresh Fruit
Cheese
Biscuits
Coffee

 

The Third-Class Menu 

(Third class menu was for all three meals)

 

 -Breakfast-

Quaker Oats and Milk
Smoked Herrings
Beefsteak and Onions
Jacket Potatoes
Fresh Bread and Butter
Marmalade, Swedish Bread
Tea, Coffee


-Lunch-

Brawn
Cheese and Pickles
Fresh Bread and Butter-Dinner-

Rice Soup
Corned Beef and Cabbage
Boiled Potatoes
Cabin Biscuits, Fresh Bread
Peaches and Rice



Dinner: - Every Day - Cabin Biscuits and
Cheese, Gruel and Coffee.
Fresh Fish served as a Substitute for
Salt Fish as opportunity offers.
Kosher Meat supplied and cooked for
Jewish Passengers as desired.
Rhubarb Jam
Currant Buns
Tea 

These may not be fully accurate menus but, according to my research, are pretty close. 

Now after some history, I would like to share one of my favourite soups!

Old Fashioned Peral Barley Soup 

Ingredients

250grams Pearl Barley

4 large lamb cutlets - leave whole

4 stalks of celery, chopped

2 large onions, diced

2 large potatoes, diced into small cubes

1 cup frozen or fresh chopped beans

Half a cup frozen or fresh green peas

2 large carrots, diced into small cubes

1 turnip or swede cubed (optional)

salt and pepper to taste

1 and half tablespoons of chicken stock powder

Water 

Method

Half fill a very large pot with water. Add all the ingredients and cook for approximately 2 hours. The longer you cook, the creamier your soup will be.

Always check the soup every 10 minutes and stir. Make sure the soup mixture isn't sticking to the bottom of the pot.

You may need to add more water as you go. After about one and half hours, taste the soup to make sure the pearl barley is soft. If soft don't add any more water and this should also be creamy.

Salt and pepper to taste. Remove meat and bones, cut meat into bite size pieces and return to the soup.

Serve with fresh crusty bread.