Cruiseforfun1 Posted April 17, 2008 #51 Share Posted April 17, 2008 Hey the Titanic even had a "Supper Club": On the evening of April 14, 1912 a number of first-class passengers on the Titanic revelled in a privately hosted feast in the first-class á la carte restaurant. At the same time in the first-class dining saloon other first-class passengers - some who had paid the equivalent of $124,000 in today's dollars for the ocean voyage - settled in for a sumptuous, if over-filling, ten-course extravaganza. Meanwhile, in the second-class dining saloon, second-class passengers ate a less elaborate but beautifully served dinner. And on F deck in what would be called "steerage" in lesser vessels, third-class passengers ate simply prepared, hearty meals served in their own spartan dining saloon. Link to comment Share on other sites More sharing options...
allesonwonderland Posted April 17, 2008 #52 Share Posted April 17, 2008 ......and which "Kate" did you play? We saw the original run on Broadway, really a great show, better than the movie...... Kate 3--Kate Murphy. :) Isn't it a great show? So moving. I thought it was funny how many people thought it was going to be a musical version of the movie. Ah, no...those characters were fiction, these are the real deal. My husband didn't really appreciate me singing 'Titanic' songs on our cruise though. LOL Link to comment Share on other sites More sharing options...
cookingchick Posted April 17, 2008 #53 Share Posted April 17, 2008 My husband didn't really appreciate me singing 'Titanic' songs on our cruise though. LOL LOLOL...yeah, I guess it would be kind of like showing "Snakes on a Plane" for the feature film on your next flight. Link to comment Share on other sites More sharing options...
DebBrown Posted April 17, 2008 #54 Share Posted April 17, 2008 10 courses is a lot of food but I'm sure when you are eating a 10 course meal the servings are very small, at least I would hope they are or like everyone else has said, you wouldn't stand a chance if the ship were to sink. :eek: Great history lesson!! Thanks, Ms. B!! Link to comment Share on other sites More sharing options...
Ms Belvedere Posted April 17, 2008 Author #55 Share Posted April 17, 2008 Found the rest of the menues based on each class:2nd Class - April 11, 1912 -Breakfast- Fruit Rolled oats, Broiled Hominy Fish Yarmouth Bloaters Grilled ox kidneys & Bacon American Hash au Gratin Grilled sausage, Mash Potatos Grilled Ham & Fried Eggs Fried potatos, Vienna & Graham Rolls Scones Buckwheat Cakes, Maple Syrup Conserve Marmalade Tea Coffee Watercress 2nd Class - April 12, 1912 -Lunch- Pea Soup Spaghetti au Gratin Corned Beef Vegetable Dumplings Roast Mutton Baked Jacket Potatoes Cold. Roast Mutton Roast Beef Sausage Ox Tongue Pickles Salad Tapioca Pudding Apple Tart Freash Fruit Cheese Buiscuits Coffee Tea 2nd Class - April 14, 1912 -Dinner- Consomme' - - Tapioca Baked Haddock, Sharp Sauce Curried 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 Assorted Fresh Fruit Cheese - - - Biscuits Coffee [/color][/size][/color][/size] Thanks for finding and posting this. I could eat the 2nd Class menu, except maybe the "Yarmouth bloaters" :confused: :) Link to comment Share on other sites More sharing options...
compman9 Posted April 17, 2008 #56 Share Posted April 17, 2008 Thank you for posting this, it was fascinating. And everyone is really funny - made me chuckle. There was a TV show over here in the UK last year called "How the Edwardians Ate" For breakfast alone, there would be several courses. It was an experiement that the host lived by for one week. At the end of it, he had a check up with the doctor, who said after a couple of months living like that the very best he could hopeful is gout! To be fair though, most courses were picked at, rather than eaten. Link to comment Share on other sites More sharing options...
Cruiseforfun1 Posted April 17, 2008 #57 Share Posted April 17, 2008 Thanks for finding and posting this. I could eat the 2nd Class menu, except maybe the "Yarmouth bloaters" :confused: :) Apparently this is a "famous" dish although I'd never hard of it: The Origin of the Yarmouth Bloater Exactly when the first Yarmouth Bloater was made is not clear, but it is believed to have been around 1835 when a herring-curer named Bishop had a happy misfortune. It transpired that one night a quantity of fresh herrings had been missed and not processed, so as not to waste these fish Bishop is said to have covered them in salt, spitted them and hung them up in the smokehouse. On his return the next morning he was amazed by their colour and taste and so proceeded to perfect the cure. In 1919 a Mr J W de Caux J.P. wrote – “A real Yarmouth bloater is a full herring slightly salted and smoked; it should be eaten within two or three days, as it will not ‘keep’ long, and soon loses its flavour” Link to comment Share on other sites More sharing options...
allgeeteredup Posted April 17, 2008 #58 Share Posted April 17, 2008 Maxamuus, I wonder if anyone brought their crock pot? What is with the crock pot? I have seen this mentioned on several different threads. Come clean. What's with the crock pot? :confused: Link to comment Share on other sites More sharing options...
Ms Belvedere Posted April 17, 2008 Author #59 Share Posted April 17, 2008 Apparently this is a "famous" dish although I'd never hard of it: The Origin of the Yarmouth Bloater ...1835 when a herring-curer named Bishop had a happy misfortune. It transpired that one night a quantity of fresh herrings had been missed and not processed, so as not to waste these fish Bishop is said to have covered them in salt, spitted them and hung them up in the smokehouse. It's amazing how they found ways to preserve food back before freezers and canning. Now days we'd have just thrown that missing container of fish away. Link to comment Share on other sites More sharing options...
Ms Belvedere Posted April 17, 2008 Author #60 Share Posted April 17, 2008 What is with the crock pot? I have seen this mentioned on several different threads. Come clean. What's with the crock pot? :confused: It started with a large group of Carnival Cruisers who brought everything but the kitchen sink, the big item was blenders to make drinks in their rooms. The joke about bringing the crock pot came from the discussions about what they were bringing to contribute to the parties in their rooms. If I'm wrong about this, I'm sure someone will post a correction. :D The on-line discussions usually went into how to get kegs onto the ship by hauling them up the sides on ropes and the number who were bringing grills and fishing from the side of the ship. It was all tongue-in-cheek fun. Link to comment Share on other sites More sharing options...
TanIslandGirl Posted April 17, 2008 #61 Share Posted April 17, 2008 When we cruised to Halifax we went to the Titanic museum and did see some of the menus for the different passenger classes onboard. I remember one of the menus offered 3rd class passengers a cheese sandwich for their dinner. That's a far cry from that first class dinner menu.:eek: Link to comment Share on other sites More sharing options...
compman9 Posted April 18, 2008 #62 Share Posted April 18, 2008 A crock pot is basically just a big pot. Don't know the origin of the 'crock' bit but it is just a slang term really Yarmouth bloater - Yarmouth is in Norfolk (my Mum lives there), it is a herring, I think Link to comment Share on other sites More sharing options...
Cruiseforfun1 Posted April 18, 2008 #63 Share Posted April 18, 2008 It started with a large group of Carnival Cruisers who brought everything but the kitchen sink, the big item was blenders to make drinks in their rooms. The joke about bringing the crock pot came from the discussions about what they were bringing to contribute to the parties in their rooms. If I'm wrong about this, I'm sure someone will post a correction. :D The on-line discussions usually went into how to get kegs onto the ship by hauling them up the sides on ropes and the number who were bringing grills and fishing from the side of the ship. It was all tongue-in-cheek fun. I've been bringing a crock pot ever since I read about it on cruise critic gosh I guess it's been years ago. I've never used it but it was ona list of things you "must" bring:eek: I never knew it was a joke! one thing less to pack next time....... j/k Link to comment Share on other sites More sharing options...
dan40 Posted April 18, 2008 #64 Share Posted April 18, 2008 I found the menus for the "Steerage Class" passengers. BREAKFAST leftovers LUNCH leftovers DINNER leftovers Dan Link to comment Share on other sites More sharing options...
crystalblue0610 Posted April 20, 2008 #65 Share Posted April 20, 2008 I wonder how many first class people went to the gym onboard? The poor woman, all the food then "stuffing" your body in a corset Link to comment Share on other sites More sharing options...
jessemon Posted May 1, 2008 #66 Share Posted May 1, 2008 This was posted on rec.food.cooking by JLA. I thought it was interesting to read how elaborate the food was and how it was prepared, at least in this class dining room: 96 years ago, the Titanic was preparing for its maiden voyage. It was on April 14th, 1912, when the last meal was served in the first-class dining room. As we all know, later that night, the ship collided with an iceberg and sank, with the loss of over 1500 lives. Here’s a detailed look at what was on the menu for the first-class passengers. First Course Hors D’Oeuvres Oysters Second Course Consommé Olga Cream of Barley Consummé Olga is made with a quart of warmed consummé (clear broth, usually beef) and a pint of good port wine. Then julienne a stalk of celery, the white of a leek, the outside only of a small carrot, and soften in butter over low heat. Add a little more consummé and reduce to a glaze, and then finish cooking the vegetables in it. In a tureen, put the glazed vegetables along with julienned gherkins, and the consummé and wine mixture. (Escoffier, 593) Third Course Poached Salmon with Mousseline Sauce, Cucumbers A Mousseline is made by taking a pound of chicken, cleaned of all fat and sinew, and cut into cubes, and put in a food processor. Add one ounce of salt, a little pepper and nutmeg. and grind the meat until it is reduced to a paste. Add two egg whites, and continue to blend. Finally, add one pint of cream, being careful not to overbeat the mixture. Refrigerate. The resulting mixture can be formed into little football shaped morsels (quenelles) which would then be poached. (Based on Escoffier, 195) Fourth Course Filet Mignons Lili Saute of Chicken, Lyonnaise Vegetable Marrow Farci Tournedos Lili are seasoned steak fillets fried in butter, then arranged to form a crown, each on a crust of Potatoes Anna (basically, layered potato slices, generously buttered and baked in a hot oven for 30 minutes; Escoffier 2203), and then topped with an artichoke bottom, garnished with a slice of foie gras, and then topped with a slice of truffle, and served with a Périgueux sauce (Madiera wine, reduced veal stock, and chopped truffle; Escoffier, 47). In other words, this dish is gilding a lilly. (Escoffier, 1101) Sauce Lyonnaise is a relatively simple sauce in comparison, flavored with sauteed diced onion, and equal parts white wine and vinegar, reduced to a glaze, and added to reduced veal stock (demi-glace). (Escoffier, 43) Vegetable Marrow Farci are vegetables with marrow sauce, made of reduced red wine, herbs, and sliced or cubed beef marrow. Is apparently stuffed squash. “Marrow squash, also known as vegetable marrow, is a very large, green summer squash. They are related to zucchini, and can grow to the size of a watermelon. They have a bland flavor, and are frequently stuffed with a meat stuffing.” The “farci” indicates that marrow squash was stuffed. (source) Fifth Course Lamb, Mint Sauce Roast Duckling, Apple Sauce Sirloin of Beef, Chateau Potatoes Green Pea Creamed Carrots Boiled Rice Parmentier & Boiled New Potatoes Chateau Potatoes are potatoes cut to the shape of olives, then cooked gently in clarified butter until golden and very soft, and sprinkled with parsley just before serving. (Escoffier, 2208) Parmentier Potatoes is a pureed potato soup garnished with crouton and chervil, but it can also be served more like runny mashed potatoes. (Escoffier, 658) Sixth Course Punch Romaine Punch à la Romaine is a mixture of dry white wine or champagne and a simple sugar syrup, plus the juices of two oranges and two lemons, with a bit of their zest, steeped for one hour. Strained and frozen, then mixed with a sweet meringue and then fortified with rum. It’s served like a sherbet, and acts as a palette cleanser. (Escoffier, 2932) 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 Escoffier has nothing to say about Waldorf Pudding, but research on the net turns up several improvised recipes (1, 2, 3), none of which are authentic. They involve essential ingredients based on the famous Waldorf Salad, which has apples, walnuts and raisins, but I can’t help but suspect that these guesses may be off course. While it’s true that the one of the more common recipes that the Waldorf Astoria is known is the salad, there’s no reason to conclude that these are the only ingredients that could possibly be in a dessert of the same name. Each of the 10 courses was served with a special accompanying wine. Following the tenth course, fresh fruits and cheeses were available followed by coffee and cigars accompanied by port and, if desired, distilled spirits. I was looking around tonight at the home page here and saw a review of Azamara Cruiseline. I am a real food nut. They have gotten many rave reviews in this area. So I went to the website and guess what I found. The recipe for the "Waldorf Pudding"...they serve it in one of the specialy restaurants.Go to Azamara and click n dining. Then click on specialty restaurant. It sounds very good. The only reason I brought it us is we were trying to figure out what it was....... Link to comment Share on other sites More sharing options...
RSW Posted May 1, 2008 #67 Share Posted May 1, 2008 A crock pot is basically just a big pot. Don't know the origin of the 'crock' bit but it is just a slang term really quote=Cruiseforfun1;14306323]I've been bringing a crock pot ever since I read about it on cruise critic gosh I guess it's been years ago. I've never used it but it was ona list of things you "must" bring:eek: I never knew it was a joke! one thing less to pack next time....... j/k you are all cracking me up....ROTFL Link to comment Share on other sites More sharing options...
halos Posted May 1, 2008 #68 Share Posted May 1, 2008 No wonder the boat sank! LMAO! :D Dinner must have taken 4 to 5 hours for goodness sake! 10 courses??? wow! TanIsland I absolutely LOVE your puppy!!! Link to comment Share on other sites More sharing options...
cruisinbuddy Posted May 1, 2008 #69 Share Posted May 1, 2008 I'm surprised that this hasn't been sent to the Cruise Foodies thread yet. New Years eve, 1999, we had a hotel in Ottawa, serve one of the menus found from the Titanic. Not sure if it was the same menu though. Link to comment Share on other sites More sharing options...
jessemon Posted May 2, 2008 #70 Share Posted May 2, 2008 New Years eve, 1999, we had a hotel in Ottawa, serve one of the menus found from the Titanic. How did it taste......:D Link to comment Share on other sites More sharing options...
corinnv Posted May 2, 2008 #71 Share Posted May 2, 2008 ^^^ LMAO, that would be horrible That menu was too long but now that I've skimmed it good night:eek: cow, duck, lamb, chicken...were their any animals left alive in London when they left. Seems like they killed them all, put them on ice and sailed out OMG:D I am rolling! Link to comment Share on other sites More sharing options...
Crusin6 Posted May 2, 2008 #72 Share Posted May 2, 2008 this is the Carnival board, and I don't think that the Titantic was a Carnival ship - they didn't own that line until sometime in the late '80s. Oh Please!!!!!! Link to comment Share on other sites More sharing options...
TanIslandGirl Posted May 2, 2008 #73 Share Posted May 2, 2008 TanIsland I absolutely LOVE your puppy!!! Thanks Halos, He is a Bernese Mountain Dog named Brody.:) Link to comment Share on other sites More sharing options...
Ms Belvedere Posted May 3, 2008 Author #74 Share Posted May 3, 2008 I was looking around tonight at the home page here and saw a review of Azamara Cruiseline. I am a real food nut. They have gotten many rave reviews in this area. So I went to the website and guess what I found. The recipe for the "Waldorf Pudding"...they serve it in one of the specialy restaurants.Go to Azamara and click n dining. Then click on specialty restaurant. It sounds very good. The only reason I brought it us is we were trying to figure out what it was....... Thanks for the info, the pudding has apples in it, and those menus look delish. I'd like to try the Russian Salad. Last weekend I watched Andrew Zimmern (Bizarre Foods) in Russia and the food was interesting! Link to comment Share on other sites More sharing options...
WeBeCruisin' Posted April 14, 2012 #75 Share Posted April 14, 2012 This was posted on rec.food.cooking by JLA. I thought it was interesting to read how elaborate the food was and how it was prepared, at least in this class dining room: 96 years ago, the Titanic was preparing for its maiden voyage. It was on April 14th, 1912, when the last meal was served in the first-class dining room. As we all know, later that night, the ship collided with an iceberg and sank, with the loss of over 1500 lives. Here’s a detailed look at what was on the menu for the first-class passengers. First Course Hors D’Oeuvres Oysters Second Course Consommé Olga Cream of Barley Consummé Olga is made with a quart of warmed consummé (clear broth, usually beef) and a pint of good port wine. Then julienne a stalk of celery, the white of a leek, the outside only of a small carrot, and soften in butter over low heat. Add a little more consummé and reduce to a glaze, and then finish cooking the vegetables in it. In a tureen, put the glazed vegetables along with julienned gherkins, and the consummé and wine mixture. (Escoffier, 593) Third Course Poached Salmon with Mousseline Sauce, Cucumbers A Mousseline is made by taking a pound of chicken, cleaned of all fat and sinew, and cut into cubes, and put in a food processor. Add one ounce of salt, a little pepper and nutmeg. and grind the meat until it is reduced to a paste. Add two egg whites, and continue to blend. Finally, add one pint of cream, being careful not to overbeat the mixture. Refrigerate. The resulting mixture can be formed into little football shaped morsels (quenelles) which would then be poached. (Based on Escoffier, 195) Fourth Course Filet Mignons Lili Saute of Chicken, Lyonnaise Vegetable Marrow Farci Tournedos Lili are seasoned steak fillets fried in butter, then arranged to form a crown, each on a crust of Potatoes Anna (basically, layered potato slices, generously buttered and baked in a hot oven for 30 minutes; Escoffier 2203), and then topped with an artichoke bottom, garnished with a slice of foie gras, and then topped with a slice of truffle, and served with a Périgueux sauce (Madiera wine, reduced veal stock, and chopped truffle; Escoffier, 47). In other words, this dish is gilding a lilly. (Escoffier, 1101) Sauce Lyonnaise is a relatively simple sauce in comparison, flavored with sauteed diced onion, and equal parts white wine and vinegar, reduced to a glaze, and added to reduced veal stock (demi-glace). (Escoffier, 43) Vegetable Marrow Farci are vegetables with marrow sauce, made of reduced red wine, herbs, and sliced or cubed beef marrow. Is apparently stuffed squash. “Marrow squash, also known as vegetable marrow, is a very large, green summer squash. They are related to zucchini, and can grow to the size of a watermelon. They have a bland flavor, and are frequently stuffed with a meat stuffing.” The “farci” indicates that marrow squash was stuffed. (source) Fifth Course Lamb, Mint Sauce Roast Duckling, Apple Sauce Sirloin of Beef, Chateau Potatoes Green Pea Creamed Carrots Boiled Rice Parmentier & Boiled New Potatoes Chateau Potatoes are potatoes cut to the shape of olives, then cooked gently in clarified butter until golden and very soft, and sprinkled with parsley just before serving. (Escoffier, 2208) Parmentier Potatoes is a pureed potato soup garnished with crouton and chervil, but it can also be served more like runny mashed potatoes. (Escoffier, 658) Sixth Course Punch Romaine Punch à la Romaine is a mixture of dry white wine or champagne and a simple sugar syrup, plus the juices of two oranges and two lemons, with a bit of their zest, steeped for one hour. Strained and frozen, then mixed with a sweet meringue and then fortified with rum. It’s served like a sherbet, and acts as a palette cleanser. (Escoffier, 2932) 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 Escoffier has nothing to say about Waldorf Pudding, but research on the net turns up several improvised recipes (1, 2, 3), none of which are authentic. They involve essential ingredients based on the famous Waldorf Salad, which has apples, walnuts and raisins, but I can’t help but suspect that these guesses may be off course. While it’s true that the one of the more common recipes that the Waldorf Astoria is known is the salad, there’s no reason to conclude that these are the only ingredients that could possibly be in a dessert of the same name. Each of the 10 courses was served with a special accompanying wine. Following the tenth course, fresh fruits and cheeses were available followed by coffee and cigars accompanied by port and, if desired, distilled spirits. It sounds delicious except for the drowning part. :eek: Today's American "diner' would probably refuse to eat over half of what's listed, though. Link to comment Share on other sites More sharing options...
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