Welcome to Titanic Month, a special series dedicated to the food and experiences aboard the RMS Titanic. Over the next several weeks, we will take a deep dive into the culinary offerings across all passenger classes, starting with the third class and their dinner experience on the fateful day of April 14, 1912.
In our first episode, we focus on a particular dish - a rice soup that was served as the first course for dinner in third class. While the names of many dishes are known, exact recipes are often elusive, requiring us to refer to period cookbooks for inspiration. For instance, Eliza Acton’s Modern Cookery for Private Families provides a delightful recipe using rice, cream, and spices. Though simple, this dish stands out from contemporary recipes of rice soup, which often lack flavor.
The ingredients are straightforward: long-grain rice, chicken or veal stock, salt, cayenne pepper, mace, and cream. The preparation process involves rinsing the rice, boiling it for a brief period, and then simmering it in stock until tender. As the soup cooks, one cannot help but reflect on the stories that unfold within Titanic’s history, including the inspiration drawn from the book Last Dinner on the Titanic, which remains a significant resource for this project.
Life Aboard the Titanic
The Titanic was a spectacle, a marvel of engineering, and a luxurious means of travel. It could accommodate over 3,500 passengers and crew, serving an immense quantity of food throughout the journey, including thousands of pounds of fresh meat, potatoes, and even ice cream.
Third class passengers, numbering around 709 for the maiden voyage, experienced a semblance of luxury despite being in the lowest class. Tickets averaged seven pounds—equivalent to about $1,000 today—and represented two months' wages for many traveling in third class. Prior to boarding, these passengers underwent physical examinations by the ship's surgeon, which was necessary for American immigration regulations.
Once on board, third class accommodations included either two-berth cabins equipped with basic amenities or larger cabins for multiple occupants. However, these were usually located in less desirable areas of the ship, affecting the experience of movement and noise.
Despite logistical limitations, third-class passengers had access to a variety of amenities. The general room provided a communal space for gatherings with live music, dances, and games, while the third-class smoking room offered comfort and camaraderie among men. Additionally, the poop deck served as an outdoor space for fresh air and views of the ocean.
Dining was a significant part of the journey, with meals served in two dining rooms on F deck. Encouraged to socialize, passengers dined together at communal tables and enjoyed an impressive menu that changed daily. The third class experienced meals that included breakfast, dinner, tea, and supper, each featuring wholesome and filling options designed to provide comfort during their journey.
As the evening of April 14 unfolded, many third-class passengers were likely enjoying their routines, perhaps unaware of the impending tragedy. The ship’s initial impact with the iceberg sent ripples through the passenger compartments, causing confusion and fear. Eyewitness accounts reveal the chaos that ensued, with crew members struggling to enforce order and direction as lifeboats began loading.
Tragically, a significant portion of third-class passengers did not survive the disaster, with approximately 536 lives lost—the highest percentage of any class aboard the Titanic. Many passengers, like Gershon Cohen and Daniel Buckley, recount harrowing accounts of survival, demonstrating the instinctual drive to seek safety amid the chaos.
A poignant story comes from Bertha Mulvihill, who, while writing on the Carpathia after being rescued, expressed a strange sense of happiness in sharing the experience of witnessing the Titanic’s sinking.
Conclusion: Culinary Reflection
Returning to the kitchen, our rice soup is now complete. The flavors reveal surprising depth, with mace and cayenne pepper standing out against the rich chicken stock and cream. This dish, though simple and humble, serves as a reminder of the experiences shared by those who traveled in third class aboard the Titanic.
As we move through Titanic Month, we will continue to uncover the culinary experiences of each class, delving deeper into the stories intertwined with these dishes. Join us as we celebrate this historical journey through food on Tasting History!
Part 1/8:
Titanic Month: A Culinary Journey Through History
Welcome to Titanic Month, a special series dedicated to the food and experiences aboard the RMS Titanic. Over the next several weeks, we will take a deep dive into the culinary offerings across all passenger classes, starting with the third class and their dinner experience on the fateful day of April 14, 1912.
Exploring Third Class Cuisine
Part 2/8:
In our first episode, we focus on a particular dish - a rice soup that was served as the first course for dinner in third class. While the names of many dishes are known, exact recipes are often elusive, requiring us to refer to period cookbooks for inspiration. For instance, Eliza Acton’s Modern Cookery for Private Families provides a delightful recipe using rice, cream, and spices. Though simple, this dish stands out from contemporary recipes of rice soup, which often lack flavor.
Part 3/8:
The ingredients are straightforward: long-grain rice, chicken or veal stock, salt, cayenne pepper, mace, and cream. The preparation process involves rinsing the rice, boiling it for a brief period, and then simmering it in stock until tender. As the soup cooks, one cannot help but reflect on the stories that unfold within Titanic’s history, including the inspiration drawn from the book Last Dinner on the Titanic, which remains a significant resource for this project.
Life Aboard the Titanic
The Titanic was a spectacle, a marvel of engineering, and a luxurious means of travel. It could accommodate over 3,500 passengers and crew, serving an immense quantity of food throughout the journey, including thousands of pounds of fresh meat, potatoes, and even ice cream.
Part 4/8:
Third class passengers, numbering around 709 for the maiden voyage, experienced a semblance of luxury despite being in the lowest class. Tickets averaged seven pounds—equivalent to about $1,000 today—and represented two months' wages for many traveling in third class. Prior to boarding, these passengers underwent physical examinations by the ship's surgeon, which was necessary for American immigration regulations.
Once on board, third class accommodations included either two-berth cabins equipped with basic amenities or larger cabins for multiple occupants. However, these were usually located in less desirable areas of the ship, affecting the experience of movement and noise.
Third Class Amenities and Activities
Part 5/8:
Despite logistical limitations, third-class passengers had access to a variety of amenities. The general room provided a communal space for gatherings with live music, dances, and games, while the third-class smoking room offered comfort and camaraderie among men. Additionally, the poop deck served as an outdoor space for fresh air and views of the ocean.
Dining was a significant part of the journey, with meals served in two dining rooms on F deck. Encouraged to socialize, passengers dined together at communal tables and enjoyed an impressive menu that changed daily. The third class experienced meals that included breakfast, dinner, tea, and supper, each featuring wholesome and filling options designed to provide comfort during their journey.
The Fateful Night
Part 6/8:
As the evening of April 14 unfolded, many third-class passengers were likely enjoying their routines, perhaps unaware of the impending tragedy. The ship’s initial impact with the iceberg sent ripples through the passenger compartments, causing confusion and fear. Eyewitness accounts reveal the chaos that ensued, with crew members struggling to enforce order and direction as lifeboats began loading.
Tragically, a significant portion of third-class passengers did not survive the disaster, with approximately 536 lives lost—the highest percentage of any class aboard the Titanic. Many passengers, like Gershon Cohen and Daniel Buckley, recount harrowing accounts of survival, demonstrating the instinctual drive to seek safety amid the chaos.
Part 7/8:
A poignant story comes from Bertha Mulvihill, who, while writing on the Carpathia after being rescued, expressed a strange sense of happiness in sharing the experience of witnessing the Titanic’s sinking.
Conclusion: Culinary Reflection
Returning to the kitchen, our rice soup is now complete. The flavors reveal surprising depth, with mace and cayenne pepper standing out against the rich chicken stock and cream. This dish, though simple and humble, serves as a reminder of the experiences shared by those who traveled in third class aboard the Titanic.
Part 8/8:
As we move through Titanic Month, we will continue to uncover the culinary experiences of each class, delving deeper into the stories intertwined with these dishes. Join us as we celebrate this historical journey through food on Tasting History!