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If the Titanic menu has whetted your appetite to find out more about the ship and her history. Hors doeuvres would usually consist of things such as oysters cream of.
I received an e-mail from Dana McCauley co-author of Last Dinner on the Titanic.
Menus on the titanic. French menu selections rarely appeared on the menu since traditional British food was preferred anyway. Curried chicken baked fish spring lamb mutton and roast turkey were common menu items as was pudding for dessert. The night the Titanic sank the doomed second class passengers had plum pudding also known as Christmas pudding.
Titanic Third Class Menu BREAKFAST April 14 1912. DINNER April 14 1912. TEA April 14 1912.
SUPPER April 14 1912. If the Titanic menu has whetted your appetite to find out more about the ship and her history. But the big difference was in the Titanic food.
While passengers from first class were treated to Egg A LArgenteuil Chicken A La Maryland Consomme Fermier and anything else that sounded remotely French which they could choose to eat in one of the five Titanic restaurants meant for their circle. Second class passengers were left to settle for spring lamb plum pudding and American. Another difference in dining on the Titanic came during high tea which was only available to those who once again could afford to pay for the service.
The First Class Menu Items. From appetizers - called hors doeuvres during that time - to desserts each item on the menu was carefully picked out and prepared. Hors doeuvres would usually consist of things such as oysters cream of.
On 14 April the steerage lunch menu consisted of rice soup fresh bread cabin biscuits often eaten to alleviate seasickness roast beef and brown gravy sweetcorn boiled potatoes plum. On 14 April the steerage lunch menu consisted of rice soup fresh bread cabin biscuits often eaten to alleviate seasickness roast beef and brown gravy sweetcorn boiled potatoes plum. RMS Titanic Third Class.
I have been trying to find a copy of a Third Class dinner menu from April 14 1912. I received an e-mail from Dana McCauley co-author of Last Dinner on the Titanic. Menus and Recipes from the GreatLiner.
Last Dinner on the Titanic. Menus and Recipes from the Great Liner by Rick Archbold and Dana McCauley. A collection of over 60 stunning recipes designed to recreate the meals featured on menus like the ones seen on this page.
The book features everything from the lowliest of fare as dished-out to the steerage passengers right up to the 10 and 11-course meals enjoyed by the wealthy in First. Menus for Third Second and First Class as well as the First Class Ala Carte Resturant are all included as are tips for hosting a TITANIC themed dinner party. The authors discuss the flowers and fruit baskets that seem to have been omnipresent at least in first and second class suggest wines to be served with each course and even provide tips on what music to play at the party.
Titanics First Class Dinner Menu. As served on the Titanic April 14th 1912. First Course Hors dOeuvre.
Oysters a la Russe. Second Course Soups. Cream of Barley Soup.
Third Course Fish. Only two Titanic menus from the night of the 14th April were among the documents rescued from the fleet. One of these was a dinner menu for first-class passengers some of whom paid todays equivalent of 124000 for their sea voyage.
The menu featured a 10-course extravaganza of the haute cuisine of the era. Diners enjoyed hors doeuvres oysters filet mignon Lili pate di foie gras Waldorf. As to how many menus exist there was a survey done with Guernseys in 2004 indicating AT LEAST 25 menus were extant from the Titanic- five of which were auctioned off in June 2004.
Menu sizes and formats didnt change until the post-war period. This particular one the Rosemead menu does not relate to any size the company used. For some reason which isnt logical there are individuals who think the Titanics menus were different from those used on the other White Star Line ships.
Examples of first- second- and third-class were illustrated in the article and examples may be seen at the Titanic Museum. Stationery log cards menu. Since its infamous maiden voyage 105 years ago the RMS Titanic has served as an endless source of fascination for casual filmgoers and hard-core history buf.
The decadent luncheon and 10-course dinner menus from April 14 1912 are snapshots of haute cuisine in Edwardian Britain in addition to being eerie. Last Dinner On the Titanic Menus and Recipes From the Great Liner. MENUS AND RECIPES FROM THE GREAT LINER ISBN.
Kostenloser Versand für. Curried chicken baked fish spring lamb mutton and roast turkey were common menu items as was pudding for dessert. The night the Titanic sank the doomed second class passengers had plum pudding also known as Christmas pudding.
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