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Re: What did the Titanic passengers eat? | #7 |
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Joined: 2005/3/14
From New Hampshire
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a lot better than in the tenements in NYC, where they were headed. was there running water in the 3rd class bathrooms?
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Posted on: 2005/5/9 9:59
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Re: What did the Titanic passengers eat? | #6 |
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Quote:
It's quite easy. Foie gras [fwä grä] (French for "fat liver") is the liver of a duck or goose that has been overfed. Consommé Olga ["kän(t)-s&-'mA] a cream of barley. These are he only two selections that are of any difficulty to pronounce. There are numerous french sites that will pronounce them for if you use a search engine. It's amazing how well the other classes were served also. |
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Posted on: 2005/5/9 1:48
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Re: What did the Titanic passengers eat? | #5 |
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Joined: 2005/3/14
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wow! and those women still fit into those dresses after all that? man. i eat a whole steak, some mashed potatoes, and some veggies, and i think i'm gonna just about throw up.
at least the third-class passengers got fresh bread. most probly aren't used to fresh foods. how much would a typical meal cost for a pay-and-go first-class passenger? |
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Posted on: 2005/5/9 1:18
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Re: What did the Titanic passengers eat? | #4 |
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Joined: 2005/2/19
From Philadelphia
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Last Dinner on the Titanic--the complete collection of recipes from the Titanic.
http://www.amazon.com/exec/obidos/tg/detail/-/078686303X/qid=1115578802/sr=8-1/ref=pd_csp_1/102-5107919-1192949?v=glance&s=books&n=507846 |
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Posted on: 2005/5/8 19:02
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Re: What did the Titanic passengers eat? | #3 |
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Joined: 2005/1/8
From London UK
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Great many cookbooks have been published containing menus from the various classes onboard Titanic.
Pronouncing the dishes has proven to be just as difficult as preparing them. |
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Posted on: 2005/5/3 9:05
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Re: What did the Titanic passengers eat? | #2 |
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Joined: 2004/12/24
From Manchester England
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and passangers who chose to eat all meals in the ala carte restraunt were due a discount after the voyage!
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Posted on: 2005/4/29 2:07
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What did the Titanic passengers eat? | #1 |
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The different classes of passengers on the Titanic ate in their own dining rooms. The cost of meals was included in the ticket price, except for those first-class passengers who chose the option of dining in a deluxe, pay-as-you-go restaurant. In first-class, meals were seen as social events, as well as culinary tours des forces. The Titanic’s first-class menus show a special effort to tempt the jaded palates of the very rich, long accustomed to the best of the best. Dinner in first-class was served in eight or nine courses, typically starting with hors d’œuvres variés and oysters. Afterwards, each course would be presented separately, requiring a constant parade of table service and waiters. The last meal in the first-class dining room included Consommé Olga (a veal stock soup garnished with sturgeon spinal marrow); Salmon garnished with Cucumber and Mousseline Sauce (a Hollandaise variation); Filets Mignons Lili (prepared with foie gras, artichoke hearts, and truffle); Lamb with Mint Sauce; Creamed Carrots, Roasted Squab on Cress, Cold Asparagus Vinaigrette, and Pâté de Foie Gras. Deserts the final day a sea included Peaches in Chartreuse Jelly and Waldorf Pudding. The recipe for the last item has been lost over the years. Perhaps it was a "house specialty" of the White Star Line and never committed to paper. The second-class luncheon menu was far more straight forward and included pea soup, spaghetti au gratin, corned beef, vegetable dumplings, roast mutton, baked jacket potatoes, ox tongue, pickles, tapioca pudding, and apple tart. Third-class menus typically featured simple to prepare soups and stews: vegetable soup, roast pork, sage and onions, green peas, boiled potatoes, cabin biscuits, fresh bread, plum pudding in sweet sauce, and oranges were options at a typical mid day meal.
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Posted on: 2005/4/28 23:47
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