Tag Archives: food history

Titanic

Food Served to First Class on Titanic

Titanic Lunch Menu 14 April 1912.
Photo: AP

First class passengers aboard Titanic ate very well (so did second and third comparatively speaking). Nothing was spared for those who paid the big money. And the food the upper class ate was very different from what we call today fine dining. The terms supper and dinner had a different meaning as well. Dinner was a formal meal and most often at night, while supper was a less formal meal often eaten by workers and others. Lunch and dinner for first class passengers on Titanic were formal with foods not served in less formal settings.

Mental Floss recently took a look at the menus and found some interesting things, most of which are not eaten much today (or have been reconfigured). It should be remembered that dinner back then was a 10 course meal in first class. That was a lot of food to consume! However, eating was not rushed and there were pauses between each meal course. Still for the amount of food served it seems enormous today. Only on special holiday feasts does one have multiple dishes of food served.

Items on the menu included:

Egg à l’Argenteuil

This was a luncheon dish with fancy title but really was scrambled eggs with asperagus. There are many variations of it today. An Italian version, Frittata di Asparagi e Uova, can be found here.

Chicken À La Maryland

This dish was also served for lunch. It was breaded fried chicken with gravy and garnished with bananas. Back then, bananas were considered a luxury and expensive. It became popular in Baltimore since they imported the fruit. This recipe remained popular and the famous Auguste Escoffier put it into his  recipe book. A current version can be found here.

Roasted Squab and Cress

For dinner, you could have this entrée which was as the name indicates: a roasted pigeon with cress. Squad was actually considered a pretty delicious meat (note these are raised pigeons bred for the table, not the common pigeon you see in parks). If you want to get a sense of what it was like, take a look at the recipe at Downton Abbey Cooks.

Peaches in Chartreuse Jelly

This was dessert and often served last. Most comments I found indicate that it does work well. Back then gelatin was very labor intensive to make, so making for a dessert was a special treat. Downton Abbey Cooks also has a recipe for it as well. Today with instant gelatin packs, a bit easier to prepare.

Source:

Michele Debczak, 11 Jan 2021
11 Items From ‘Titanic’s’ Final Menus, Retrieved 9 Jan 2023

 


Christmas, Holidays

Christmas Food History-Figgy Pudding and EggNog

There are a lot of traditional Christmas foods out there. Now if you have heard the song We Wish You A Merry Christmas! you have heard the words figgy pudding. The song demands it be brought out to them. So what is figgy pudding and why would you gather outside someone’s door to demand it? Well there is some interesting history to that and Max Miller not only recreates the dish but also explains its history.

 

And then there is Wassail that was popular in Tudor England. People sing they are going wassailing but why would they? Well history once again reveals what this dish was and was it really worth making?

 

And then there is eggnog. Many love or despise it. Like so many things, it has become throughly commercialized and removed from what was once made in the home. The thick custardy eggnog you often get in the store is nothing compared to the smooth tasting variety you can make at home. In much older times though, significant amounts of alcohol were added making it really a boozy drink. People had a high tolerance for alcohol (you drank light beers or fermented apple cider since water was usually not trusted) but even this traditional egg nog in this recipe will send make you quite happy after a few shots.

Chestnuts? They were a popular treat once but you rarely see them anymore. My local store does have Italian chestnuts for sale (so there must be some that still use them) but you rarely hear of them much except in song or when reading old stories. At one time though having roasted chestnuts was common it seems. Many knew how to prep, roast and eat them and were part of feasts. Here is a recreation of how it was done in the 17th century.

Plum pudding (Christmas pudding) was and still is quite popular. There are no plums in it as plum was a common term for raisin. Making it though took effort and lots of time to steam. Today you can buy premade ones and steam for an hour and enjoy. In different times though, it meant waiting quite a while for the delicious pudding to be done and served. Townsends shows how it was made back in the 17th century.

As you can see, many of our Christmas favorites have a history that go  back quite a while. Learning how it came about helps us to enjoy them even more today.