What they ate on the Titanic’s fateful night
Apple meringue with custard cream was served in class
Before it sank to the bottom of the ocean in the wee hours of the morning on April 15, 1912, the “floating mansion” that was the Titanic set the bar for luxurious dining. Four city blocks long and as tall as an 11-story building, the mega ship spoiled its first-class passengers with exquisite 10plus course meals prepared by top chefs using state-of-the-art cooking equipment, including the toaster and the electric sorbet maker, served in airy cafes and lavish dining halls that rivaled the finest restaurants in Paris.
More than 1,000 bottles of wine, 850 bottles of spirits and 20,000 bottles of beer were stocked in its hold, and the bartenders were well-versed in the hottest cocktails of the era — the stirred, strained, bracing Manhattan and the gin and sparkling lemonade Tom Collins. On the evening before roughly 1,500 people would lose their lives in one of the worst maritime disasters of the 20th century, the first-class passengers aboard the
Titanic sat down for an elaborate meal that included oysters, consomme Olga (a veal stock soup flavored with sturgeon marrow), filet mignon, poached salmon, chicken Lyonnaise, roast squab with cress, foie gras, roasted pigeon, lamb with mint sauce and punch romaine, a palatecleansing granita flavored with oranges and drenched in Champagne.
If you’ve ever wondered what passengers ate and drank aboard the ill-fated ship, author Veron