Recipes for Meals Served on the Titanic (2024)

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Re-create some of the famous dishes in which first class passengers indulged before the ship went down.

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Don’t worry if you couldn’t book passage at this year's Host your own Titanic dinner party instead with the help of chefs Stephen Proctor and Greg Ziegenfuss, who have shared heirloom period recipes along with one from the Campbell House Museum.

The following vintage recipes were featured on the Titanic’s last menu and are updated for home cooks who wish to prepare their own commemorative dinners.

Canapés A L’Amiral
(Courtesy of Fox Executive Chef Stephen Proctor)

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  • 1/2 thin baguette loaf
  • 1 teaspoon limejuice
  • 10 small shrimp, halved lengthwise, cooked
  • Fresh flat leaf parsley, or chervil
  • 2 tablespoons flying fish roe, or your favorite caviar

Shrimp Butter

  • 1 tablespoon vegetable oil
  • 1 large shallot, minced
  • 1 clove garlic, minced
  • 8 ounces shrimp in the shell
  • 1/4 cup brandy
  • 4-ounce cream cheese
  • 2 tablespoons butter, softened
  • 1tablespoon tomato paste
  • 1/2 teaspoon each salt and pepper
  • Dash vanilla

For the butter: in a sauté pan, heat the oil over medium heat, add the shallot and garlic, cook, stirring often for 5 minutes or until soft. Add the shrimp, continue cooking for an additional 3-4 minutes or until the shells are pink and flesh is opaque. Remove shrimp mixture to bowl of food processor. Return pan to stove and add the brandy and reduce down to a glaze, Add to the shrimp Puree the shrimp mixture until finely chopped, add the cream cheese, butter, tomato paste, salt, pepper and vanilla. Process until almost smooth, press the mixture through a sieve set over a bowl, discarding the shells

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Slice the baguette into 20 thin slices, place on baking sheet and toast under the broiler for about 1 minutes until lightly browned.

Drizzle the lime juice over cooked shrimp halves and reserve.

Place shrimp butter in a piping bag fitted with a star tube. Pipe the butter onto toasts. Top each with a shrimp half and a parsley leaf. Top each with the caviar or roe and serve. Makes 20 canapés

Chicken Fricassee
(Courtesy of Greg Ziegenfuss, Executive Chef at Butler’s Pantry)

  • 8 skinless chicken thighs
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 teaspoon dried thyme
  • 6 tablespoons unsalted butter
  • 1 1/2 cups assorted fresh mushrooms, sliced
  • 1 cup onion, diced
  • 1 tablespoon finely minced garlic
  • 1 3/4 cups chicken stock
  • 1/2 cup heavy cream
  • 1 tablespoon parsley, minced

Combine flour, salt, pepper and thyme. Dredge chicken with flour mixture. Reserve unused flour. Melt butter in a heavy skillet; add chicken and brown on both sides. Remove chicken; add the onions, mushrooms and celery, sauté until just tender yet still crisp. Add garlic and sauté for a minute. Add reserved flour to mixture and slowly whisk in the chicken stock; cooking until thickened. Add cream, bring to a boil, add chicken, and reduce heat to a simmer. Cover and allow to simmer for 25 minutes or until chicken is tender and juices run clear (internal temperature should be 165 degrees). Transfer to a platter, garnish with chopped parsley. Served with rice pilaf or buttered pasta. Makes 4-6 servings

Haddock Veronique
(Courtesy of Greg Ziegenfuss, Executive Chef at Butler’s Pantry)

  • 4 (6-8 ounce) haddock filets
  • salt and pepper to taste
  • 1 cup dry white wine
  • juice and zest on 1 lemon
  • 1 cup clam juice or seafood stock
  • 2 tablespoons unsalted butter
  • 2 tablespoons finely chopped shallots
  • 1 teaspoon minced garlic
  • 1 cup heavy cream
  • 1 tablespoon fresh chopped tarragon
  • 1/2 cup each red and green grapes, halved

Lightly season filets with salt and pepper. Place filets in a single layer on a shallow sauté pan. Combine the wine lemon juice, lemon zest and clam juice; then pour over the fish. Place over a medium high heat and bring to a boil, reduce to a simmer, cover and simmer until fish is almost cooked, about 4 minutes.

Remove fish and place in a baking dish to keep warm. Bring the poaching liquid to a boil; reduce by half, strain through a fine mesh strainer. In a small saucepan melt butter; add shallots and garlic, sauté for about a minute. Whisk in flour to form a blonde roux; cook for 2 minutes. Slowly whisk in reduced poaching liquid and bring to a boil. Stir in heavy cream, cook for 3 more minutes. Remove from heat, stir in tarragon, taste and adjust seasoning with salt and pepper. Pour sauce over filets, top with grapes and place in the broiler for about a minute or until sauce begins to lightly brown. Serve immediately. Makes 4 servings.

Roman Punch was part of the eleven course meal served on the Titanic. It was also a popular Victorian recipe and appears in the 19th century handwritten recipe collection of Virginia Campbell, housed at the Campbell House Museum.

Roman Punch
(Courtesy of The Campbell House Museum and Suzanne Corbett, Food Historian)

  • 1 cup cold water
  • 1 cup white sugar
  • 4 large lemons
  • 1 large orange
  • 3 egg whites
  • 6 ozs. champagne or sparkling wine

Place water in a heavy saucepan over a low heat; sprinkle in sugar and swirl until it dissolves. Bring to a boil for five minutes. Grate zest of lemons and oranges and add to sugar water mixture. Squeeze juice form lemons and orange, and add to sugar mixture. Let stand until cool. Beategg whites with a whisk until foamy, but not to the soft peak stage. Add to sugar / juice mixture. Strain into a non-aluminum container, add champagne and freeze. When mixture begins to freeze, stir occasionally until completely frozen. Cover. Serve scooped into small glass bowls or saucer champagne glasses. Serves 4. Will kept in the freezer for several days.

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Recipes for Meals Served on the Titanic (2024)

FAQs

What was a typical dinner on the Titanic? ›

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. These were the menus for all three classes,” the caption of the post said.

What was the original Titanic dinner menu? ›

On the evening of April 11, 1912, first-class passengers aboard the Titanic enjoyed a decadent feast. At dinner that night, they ate oysters, salmon with hollandaise sauce, beef, squab, lamb with mint sauce, roast chicken and many other upscale dishes. The ship struck an iceberg three days later.

What did 3rd class eat on the Titanic for dinner? ›

The lunch menu consisted of Bouillon soup, roast beef and brown gravy, boiled green beans, potatoes, cabin biscuits, bread, and prunes and rice. Finally, for dinner, the menu was Rabbit pie, baked potatoes, bread and butter, rhubarb and ginger jam, Swedish bread, and tea.

What was the last menu served on the Titanic? ›

Last Dinner Served on Titanic: Course 4

Trio of: Filet mignons lili — seared filet, sliced truffles on bed of crispy potatoes, cognac, Madeira, red wine sauce. Sauté of chicken lyonnaise — onion, tomato sauce on bed of crispy potatoes. Vegetable marrow farci — zucchini stuffed with fresh herbs and vegetables.

What desserts were served on the Titanic? ›

And as for dessert, passengers were given an option of Victoria pudding (a fruit-laden boiled pudding), 'apricots bordaloue' (a type of tart) and 'petit* mocka' (we think this might be some kind of coffee cake?), with a scoop of French ice cream to finish off the meal.

What would a Titanic ticket cost today? ›

Second-class tickets were 12 pounds, or $60. First-class berths started at 30 pounds, or $150. Those who purchased a first-class suite paid 105,000 pounds, or over $130,000. By today's prices, first-class berths would cost $4,591, second-class tickets would be $1,834, and third-class tickets would be $1,071.

What was found eating the Titanic? ›

One of these is a species of bacteria -- named Halomonas titanicae after the great ship -- that lives inside icicle-like growths of rust, called "rusticles." These bacteria eat iron in the ship's hull and they will eventually consume the entire ship, recycling the nutrients into the ocean ecosystem.

Where did 1st class eat on the Titanic? ›

Dining Saloon. On D Deck, there was an enormous first-class dining saloon, 114 ft. long x 92 ft. wide.

What did rich people eat in 1912? ›

Rich people got epic when it came to dinner. On the night the Titanic went down, first class passengers were served (among other things!) oysters, filet mignon, poached salmon, foie gras, roasted pigeon, and lamb.

How many pounds of meat were on the Titanic? ›

To feed the passengers and crew, Titanic had 86,000 pounds of meat, 40,000 eggs, 40 tons of potatoes, 7,000 heads of lettuce, 3,500 pounds of onions, 36,000 apples, and 1,000 loaves of bread on board.

How many dogs survived the Titanic? ›

More than 1500 people died in the disaster, but they weren't the only casualties. The ship carried at least twelve dogs, only three of which survived.

What did passengers in steerage eat? ›

Those in steerage, second and third class cabins were required to cook their own food. Meals could include rice pudding, sea pie, pea soup, and oatmeal porridge. Different classes of ticket dictated passengers' rations. Those who could afford to would often bring extra jam, sugar, biscuits, eggs, cheese and ham.

How cold was the water when the Titanic sank? ›

When the Titanic hit the iceberg and consequently sank, the Atlantic Ocean was around 28°F (-2°C), which is below freezing. The wreck caused roughly 1,500 out of 2,224 passengers and crew onboard to perish. In total, RMS Titanic was equipped with 20 lifeboats that were able to accommodate roughly 1,178 people.

What was gruel on the Titanic? ›

At the end of the day, supper was served in third class, and the menu options look a lot more like most people would expect from a steerage supper. Gruel (a thin porridge made of cereal — oat, wheat, rye, or rice — boiled in water or milk) was the April 14 option, along with cabin biscuits and cheese.

What was the dining room like on the Titanic? ›

The Dining Saloon, found on D Deck, was enormous. It was the largest room being the full width of the ship and 114 feet long. It could accommodate over 500 passengers. The Jacobean-inspired room had paneled walls and a strapwork ceiling.

Where did the crew members eat on the Titanic? ›

Food would be served to the crew from the same galleys that served passengers, though in the case of the Seamen's Mess, the Greaser's Mess and the Firemen's Mess, a separate Crew Galley was set aside in the bow of the ship on C-Deck, exclusively to serve them.

What is eating away at the Titanic? ›

One of these is a species of bacteria -- named Halomonas titanicae after the great ship -- that lives inside icicle-like growths of rust, called "rusticles." These bacteria eat iron in the ship's hull and they will eventually consume the entire ship, recycling the nutrients into the ocean ecosystem.

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