12 Amazing Foods People Ate Aboard the Titanic
Truly, no expense was spared.
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.
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.
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.
First class passengers were treated to over-the-top breakfast spreads with a wide variety of dishes, including baked apples. This dish would taste amazing paired with vanilla ice cream, which has some quirky history along with these 9 facts we bet you didn’t know about your favorite foods.
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.
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. We’re not surprised the Titanic didn’t serve French dip sandwiches, especially since they have a surprising birthplace along with these 20 other foods and drinks.
In addition to decadent main dishes, second class passengers were treated to a variety of savory sides. One that stands out? Purée turnips.
You could find buckwheat cakes on both a first and second class breakfast menu. Pass the maple syrup, please!
In first class, apple sauce was often paired with a savory meat dish, such as roast duckling.