Make a Titanic Meal 2

Click HERE to learn how to make a Titanic dish (Pea Soup from 2nd Class).

Click HERE to see how to make dessert (Waldorf Pudding) in Make A Titanic Meal

Pea Soup Recipe:

1/2 cup of leeks (sliced and well washed)

Pinch of sugar

2 tbsp of parsley or chevril

1 cup of lettuce (coursely chopped)

2 cups of peas

1 tbsp of butter

Salt and Pepper (to your discretion)

6 cups of chicken stock (or vegetable stock)

Heat sauce pan over medium-high heat and heat butter. Add leeks and sugar and sweat until translucent (which takes approximately 5 minutes). Add salt and pepper (to your discretion). Add letttuce, parsley (or chervil), and lettuce. Stir well, and then add one cup of chicken stock. Put lid on, and let it cook for about 5 minutes. Now add remainder of chicken stock. Puree soup well. Pour soup through fine mesh strainer into a different pot. After strained, you are ready to enjoy.

3rd class meals

3rd class plate


3rd Class - April 10th, 1912

-Breakfast-

Quaker Oats and Milk
Smoked Herrings
Beefsteak and Onions
Jacket Patatoes
Fresh Bread and Butter
Marmelade, Swedish Bread
Tea, Coffee


-Lunch-

Brawn
Cheese and Pickles
Fresh Bread and Butter-Dinner-

Rice Soup
Corned Beef and Cabbage
Boiled Patatoes
Cabin Biscuits, Fresh Bread
Peaches and Rice



Dinner: - Every Day - Cabin Biscuits and
Cheese, Gruel and Coffee.
Fresh Fish served as a Substitute for
Salt Fish as opportunity offers.
Kosher Meat supplied and cooked for
Jewish Passengers as desired.
Rhubarb Jam
Currant Buns
Tea

Make a TITANIC meal

"Waldorf Pudding"

The most interesting food on the First-Class Dinner Menu that was served on the evening of April 14th, 1912 in the First Class Dining Saloon was "Waldorf Pudding", one of the sweet items served with the Tenth Course. (Note: The Waldorf Hotel in New York, which actually didn't open until the 1930s, had never heard of "Waldorf Pudding".!.!.!)

Recipe "Waldorf Pudding"

Ingredients Pudding:

* 1/2 cup sugar
* 2 cups flour
* 2 tsp baking powder
* 3 tbsp melted butter
* 1/2 tsp salt
* 1 1/2 cups diced, unpeeled apples
* 2 eggs
* 1 cup milk
* 1 tsp vanilla
* 1 cup English walnut meats
* 1/2 cup steamed raisins

Ingredients Sauce:

* 1 cup sugar
* 1/2 cup water
* 2 egg yolks, beaten
* 2 cups whipped cream
* 1/2 tsp lemon extract

Pudding:
Mix flour, sugar, salt and baking powder together; add eggs, vanilla extract, milk, butter, nuts and raisins. Mix well and divide into 9 greased individual moulds, cover with greased papers and steam steadily for three quarters of an hour. Turn out and serve.

Sauce:
Boil sugar and water until syrup spins a thread, pour over beaten yolks of eggs, and stir quickly; add lemon extract. Set aside to cool, stirring occasionally. Just before serving, mix in whipped cream.

2nd Class Menu

Second Class style bowl


2nd Class - April 10th, 1912

-Breakfast-

Fruit
Oatmeal Porridge
Rolled Oats
Yarmouth Bloaters
Grilled Mutton Chops and Chips
Broiled Sausage and Bacon
Minced Collops
Irish Stew
Eggs Boiled, Scrambled or Poached
Mashed Patatoes
Hot Milk Rolls
Graham Rolls
Jam, Marmelade
Tea, Coffee, Cocoa


-Lunch-

Consomme a la Julienne
Tripe with Calve's Feet
Roast Ribs Beef
Baked, Jacket and Mashed Patatoes

COLD:
Roast Beef
Roast Pork
Ormskirk Brawn
Corned Beef
Salad
Ground Rice Pudding
Small Pastry
Biscuits, Cheese
Dessert, Coffee


-Dinner-

Lamb's Head Broth
Fresh Fish
Ragout of Veal
Roast Pork and Apple Sauce
Vegetables
Boiled Patatoes
Sago Pudding
Jam Tart
Small Pastry
Dessert
Tea, Coffee