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.

and passangers who chose to eat all meals in the ala carte restraunt were due a discount after the voyage!

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.

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

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?

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.

a lot better than in the tenements in NYC, where they were headed. was there running water in the 3rd class bathrooms?

Quote:

The Third-Class cabins were located in the lower parts of the ship (F-Deck and G-Deck) and were the least desirable of accomodations aboard the Titanic. Even so, they were superior to what many of the passengers would have known at home. Single men and women were separated by an entire ship's length - men in the bow and women in the stern. For the Third-Class passengers or "Steerage", there was a large number of enclosed berths, with 84 two-berth cabins. The cabins ranged from two-berth to six-berth and even eight-berth rooms. The Third-Class twin-berth cabins aboard the Titanic had fold away bunks to allow more space during the day. The total number of Third-Class passengers provided for was over 1,100. Third-Class accommodation was also very good. Veitchi-covered stairways in Third-Class entrances opened onto linoleum tiled, steel-walled corridors. There were also portable rooms whose steel, movable walls enclosed variable spaces according to the number of passengers on board. Almost all Third-Class cabins were panelled in pine and had veitchi floor coverings.
Cost of a Third-Class ticket (one way): £3/$15 to £8/$40 ($172 to $460 today).

Attached file:   3cabin.gif (14.33 KB)

---

that's a lot of money for them back then. they wanted a "new life" in america. i bet u that not many of the surviving passengers lived too long in NYC. (we just did 2 whole units on NYC and it's tenements. also on immigration)

Most ppl assume incorrectly the role the 3rd class played in White Star's schmeme of plans. The 1st class passengers were not the stable income for White Star ships. Actually the biggest profit came from the 3rd class passengers! You see once 1st class sailed they left the ship seldom making many return trips. However on the out hand when a 3rd class passenger came abroad they would send for their family and relatives to come to America. White Star was very aware of this and even promoted it as the meals served the 3rd class were very good and even the menus could double in usefulness as a post card to be sent to the 3rd class friends and relatives showing the wonderful accomodations.

Attached file:   3rd.jpg (97.89 KB)

---