Whether you’re a history buff or just a modern movie-goer, there’s a good chance you’re familiar with Titanic. The luxury passenger liner captivated the world with its fateful maiden voyage—as well as its extreme opulence. In memory of the Titanic’s sinking on April 14, 1912, we took a look at what passengers onboard the infamous ship ate—in both first, second and third class.
For more information, check out The Last Night on the Titanic: Unsinkable Drinking, Dining, and Style.
Oysters
Oysters were extremely popular in the early 1900s, so it’s no surprise that first class guests dined on this delicacy as hors d’oeuvres.
Filet Mignons Lili
First class passengers also enjoyed filet mignon as part of their dinner spread. The tender beef was traditionally topped with artichoke hearts and foie gras, creating a truly decadent dish.
Cabin Biscuits
Third class travelers were well-accustomed to cabin biscuits—a simple, cracker-like snack. The biscuits were said to help settle passengers’ stomachs and help with seasickness.
Baked Apples
First class passengers were treated to over-the-top breakfast spreads with a wide variety of dishes, including baked apples.
Spring Lamb
The star of a second class supper was often spring lamb served with mint sauce. Other dinner options included roast turkey or curried chicken and rice.
Watercress
On the upper decks, watercress was a menu staple. It was served with many meals and was thought to aid digestion.
Roast Beef and Brown Gravy
While not as decadent as first or second class, third class passengers still ate pretty well. A common dinner included roast beef, gravy, sweet corn, boiled potatoes and plum pudding for dessert.
Purée Turnips
In addition to decadent main dishes, second class passengers were treated to a variety of savory sides. One that stands out? Purée turnips.
Buckwheat Cakes
You could find buckwheat cakes on both a first and second class breakfast menu. Pass the maple syrup, please!
Apple Sauce
In first class, apple sauce was often paired with a savory meat dish, such as roast duckling.
Jacket Potatoes
One dish you could find in every class? Jacket potatoes. Today we know them colloquially as baked potatoes.
Smoked Salmon
In addition to fresh herrings and finnan haddock, first class passengers also enjoyed smoked salmon with their breakfast.
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Katie Bandurski