April 15, 2012 marked the 100 year anniversary of the sinking of the Titanic. The passenger facilities aboard the Titanic aimed to meet the highest standards of luxury. The ship could accommodate 739 first class passengers, 674 second class passengers and 1,026 in third class. Her crew numbered about 900 people and in all the Titanic could carry about 3,339 people. The interior design was a departure from that of other passenger liners, which had typically been decorated in a rather heavy style. The Titanic was patterned after a much lighter style similar to that of contemporary high class hotels, such as the Ritz Carlton. First class cabins were furnished in the Empire style.
The ship was designed for comfort and luxury, with an on-board barber shop, gymnasium, swimming pool, libraries, high class restaurants and opulent accommodations. Titanic also had a powerful wireless telegraph provided for the convenience of passengers as well as for operational use for the ship's crew.
Fares aboard the Titanic varied enormously in cost. Third class berths from London, Southampton or Queenstown cost $847 (adjusted to 2012 dollars). Second class cabins began at $1,306.50. The cheapest first class fare cost $2,658. The most expensive first class stateroom suites were to have cost up to $101,772.
On her maiden voyage, passengers included some of the wealthiest people in the world, as well as over a thousand immigrants seeking a new life in North America. Although the Titanic had advanced safety features such as watertight compartments and remotely activated watertight doors, it lacked enough lifeboart to accommodate all of the people on board. There was only enough room for 1,178 people, slightly more than half of the number travelling on the maiden voyage. On that first and final voyage, the ship carried 2,224 people.
The RMS Titanic sank on April 15, 1912 after colliding with an iceberg. The sinking of the Titanic caused the deaths of 1,514 people in one of the deadliest peacetime marine disasters in history. The Titanic sank in just two and one half hours. Passengers and some crew members were evacuated in lifeboats, many of which were launched only partly full.
Last Dinner on the Titanic, published in 1950, was the first book to discuss food service on the Titanic. It contains recipes, menus, dinner service placement and food inventory, giving us an amazing picture of the food eaten 100 years ago.
For what would be their final meal on the Titanic, first class passenters were served a nine course dinner. First class meals were presented in a classic French progression. Below is what was the final menu:
First Course-Hors D'Oeurves: Oeufs de Caille en Aspic et Caviar (Quail eggs in Jelly with caviar)
Second Course-Potage: Consomme Olga
Third Course-Poisson: Homard Thermador (Lobster in cream and cheese sauce)
Fourth Course-Entree: Roast Sirloin of Beef Forestiere/Duchesse Potatoes (Beef in mushroom sauce with baked potatoes)
Fifth Course-Punch or Sorbet: Punch Rose
Sixth Course-Roti: Cailles aux Cerises (Quails with cherries)
Seventh Course-Legume: Asperges Print Anier Es, Sauce Hollendaise (Asparagus and boiled eggs with Hollendaise)
Eight Course-Entremets: Macedoine de Fruits/Oranges en Surprise (Fruits in their own juices, orange gelatin)
Ninth Course-Assorted Fresh Fruits and Cheeses
After Dinner Coffee and Cigars
For the dinner we had on Wednesday evening at Fine Vines, they served a slightly updated first class menu, taking into account today's tasting palate.
We had Poached Salmon with Mousseline Sauce (Smoked salmon pate with Mustard Watercress Sauce), Consomme Olga (Pheasant Sonsomme), Asparagus Salad with Champagne-Saffron Vinaigrette (Asparagus, butter lettuce and Manchego cheese), Intermezzo Punch Rose (Earl Gray Blackberry Sorbet), Roast Sirloin of Beef Forestiere with Duchess Potatoes (Filet Medallions, Mushroom Demi-Glace and Duchesse potatoes), Peaches in Chartreuse Jelly (Peach shorbread and ice cream with Chartreuse Chantilly) and Assorted Cheese, Chocolates and Port.
A lovely meal prepared by local chef Jane Townley. We had a different wine with each course-all French wines-which is what they would have served on the Titanic. During dinner the chef gave a lecture on both the wine and the food. They had the book, Last Dinner on the Titanic, displayed so people could look at it. Truly a beautiful book, and it did indeed have pictures and recipes and menus and talked about the Titanic food experience. I may look it up to see if I can buy it. A little bit of history!
So there you have it, dinner on the Titanic (although we did not sink!).
The rest of my day will be filled with errands, and work for Jordan. Not quite as exciting as dinner, lol.
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