Random Foods Passengers Eat On Titanic (16 items)

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  (#10) Lamb and mutton

  • Food

  Lamb, meat from a very young animal, and mutton, flesh from a slightly older animal, were both served at breakfast in first class. Grilled mutton was one option while lamb collops, a piece of lamb seasoned, breaded, and fried, was available too.

  Diners in first class could also have mutton chops, grilled to order, at breakfast and lunch. Lamb with mint sauce for dinner was served to first- and second-class passengers on April 14th, a traditional combination in British and Irish cuisine. 

  Third-class passengers were not given any lamb or mutton at any time of day. 
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  (#11) Soup

  In first class, soup was one of many courses served at dinner. In third class, however, soup or stew could constitute a significant contribution to the dinner meal.

  Consommé Fermier and Cockie Leekie opened lunch in first class on April 14th, while the soup choices were cream of barley or Consommé Olga. Consummé Fermier was essentially broth, most likely vegetable since fermier means "farmer" in French. Cockie leekie featured leeks, chicken stock, perhaps some rice or barley, and additional seasoning.  

  Cream of barley soup was most likely made with beef or chicken stock, barley, diced vegetables, and lots of fresh cream.

  Consommé Olga was a somewhat lighter option, made out of beef stock, tomato puree, vegetables, and beef. 

  Second-class passengers were served pea soup for lunch while steerage ate rice soup at mid-afternoon dinner. The bright green color of pea soup would have been a stark contrast to the subdued tones of rice soup, but both were hearty, warm, and readily available.  
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  (#8) Fruit

  • Food

  In addition to 1,000 lbs. of grapes, Titanic had 180 boxes of oranges, 50 boxes of lemons, and 50 boxes of grapefruit. Fruit was served to passengers in first, second, and third class, found at multiple meals a day for the higher classes. First class had fresh fruit at breakfast with baked options at other meals. With 36,000 lbs. of apples on board, first-class passengers were treated to baked apples in the morning and meringue apples at lunch.

  Applesauce at dinner accompanied roast duckling, but if diners wanted something different, they could eat peaches in Chartreuse jelly. As a dessert, it featured peaches, sugar, Chartreuse liqueur with gelatin alongside cinnamon, cloves, and lemon juice. It may have been served on French ice cream. 

  Second class had fruit choices at all three meals, although they were much less elaborate in presentation. Simple fruit at breakfast accompanied fresh fruit at lunch and dinner alongside plum pudding. Third class was given fruit at dinner, but it's unclear how it was presented. Stewed figs were also served at tea on April 14th. 
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  (#14) Bread

  • Food

  The selection of bread on Titanic attests to the diversity of the culinary influences and the passengers. While Titanic departed with 1,000 loaves, the kitchen crew did bake fresh bread each day. Similarly, they hoped to provide foods all passengers found appealing and sustaining, providing bread at every meal for all classes. 

  In steerage, fresh bread and butter were present at breakfast, as was Swedish bread - the exact recipe for which remains unknown. Fresh bread at dinner accompanied cabin biscuits, essentially a cracker that was served at late-supper as well. At tea, steerage passengers dined on fresh bread and butter with cold meat, cheese, and pickles.  

  Second-class passengers had biscuits at lunch and dinner with soda scones, buckwheat cakes, and Vienna and Graham rolls at breakfast. Soda scones, traditionally an Irish or Scottish item, were relatively easy to make with flour, sugar, salt, milk, and baking soda. Vienna rolls were also known as Kaiser rolls, while Graham rolls were simply baked with Graham flour. 

  In first class, bread options were similar, with additional Sultana scones and cornbread options available. 
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  (#4) Fish And Seafood

  Fresh, salted, and dried fish constituted 15,000 lbs. of foodstuffs on Titanic. Types of fish included herring, salmon, brill, haddock, and anchovy, all of which were served in first class. First-class passengers could dine on smoked salmon alongside fresh herring and Finnan haddock - a cold-smoked haddock named for the Scottish town - for breakfast.

  Lunch fish choices for first class included Norwegian anchovies, plain and smoked sardines, soused herrings, and salmon mayonnaise served buffet-style. Soused herrings were prepared by soaking the fish in wine or vinegar before cooking and serving it cold, while salmon mayonnaise was just as it sounds. At the end of the day, first-class passengers ate salmon in Mousseline sauce (similar to Hollandaise sauce) with cucumber as an early dinner course. Shrimp and oysters were also available in first class. 

  In second class, fish was served at breakfast and dinner, including Yarmouth Bloaters. Yarmouth Bloaters were a type of cold-smoked herring. A baked haddock in a sharp sauce at dinner included fish served in a sauce made of brown sugar, onion, tomato paste, mustard, hot pepper, and Worcestershire.

  Third-class passengers had one fish choice in a day - smoked herring at breakfast.
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  (#7) Watercress

  At the time, watercress was believed to be healthy and help with digestion. As a result, it was served in abundance in the first and second classes at the end of breakfast.

  In first class, watercress was served for dinner as well. On April 14, roast squab was served on a bed of cress. Modern chefs attempting to recreate the dish assume the watercress was wilted.

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