This Was The Last Meal Served On The Titanic Just Before ‘The Unsinkable’ Drowned

One of the biggest wonder in the history of ships, ‘The Unsinkable’ aka Titanic had irony in its name itself. The ship was one of a kind and we thank James Cameron’s vision which did quite a justice to the original ship. One of the greatest love stories of all time, on one of the greatest ships of all time.

Titanic boasted of fine dining restaurants, elegant cafes, and posh eateries. It started its sail on April 10, 1912, from Southampton (England) and headed for New York City. It was its maiden and only voyage.

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The ship was a dream to be on and had an array of cuisines to boast of. But what did the people eat on the day catastrophe stuck? Here’s the answer.

 

There was a huge staff on the huge ship which served more than 6000 meals a day. A report by History reads.

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“The main galley, which churned out food for first- and second-class passengers, featured serving pantries; a butcher shop; a bakery; vegetable kitchens; specialized rooms for silver and china; rooms for wines, beer and oysters; and huge storage bins for the tons of coal needed to fuel the 19 ovens, cooking tops, ranges and roasters.”

 

Naturally, the elites were given the extraordinary treatment. This is their menu card for luncheon.

The dinner had as many as 13 courses with delicacies as pâté de foie gras, peaches in chartreuse jelly and Waldorf pudding.

 

The third class were treated with lesser fanfare.

They were served hearty stews, vegetable soup, roast pork with sage and onions, boiled potatoes, currant buns, biscuits and freshly baked bread with plum pudding and oranges.

On April 14, the elites feasted on a hearty meal. With raw oysters and assorted hors d’oeuvre, followed by a choice of consommé Olga to cream of barley soup as staters, following it was “a lightly poached Atlantic salmon topped with a rich mousseline sauce.”
For the fourth and fifth courses, filet mignon Lili, sauté of chicken Lyonnaise, lamb with mint sauce, roast duckling with applesauce and sirloin of beef with chateau potatoes were served. And side dishes included creamed carrots, boiled rice and green peas, parmentier and boiled new potatoes. Drink? Ah! “Punch Romaine”, which was made with wine, rum and champagne.

 

In addition to all that there was roast squab with cress, cold asparagus vinaigrette and pâté de foie gras.

When it came to savories, the desserts menu read peaches in chartreuse jelly, chocolate and vanilla éclairs, Waldorf pudding and French ice cream. We hear that an assortment of fruits, nuts and cheeses was also presented, which was followed by coffee, port, cigars and cordials. Oh damn!

It was on April 14, 1912 that the ship hit the iceberg and it sunk in the wee hours of April 15. Out of two thousand passengers only close to 700 survived the disastrous night.

Source: History

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