Random Foods Passengers Eat On Titanic (16 items)

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  (#8) Fruit

  • Food

  In addition to 1,000 lbs. of grapes, Titanic had 180 boxes of oranges, 50 boxes of lemons, and 50 boxes of grapefruit. Fruit was served to passengers in first, second, and third class, found at multiple meals a day for the higher classes. First class had fresh fruit at breakfast with baked options at other meals. With 36,000 lbs. of apples on board, first-class passengers were treated to baked apples in the morning and meringue apples at lunch.

  Applesauce at dinner accompanied roast duckling, but if diners wanted something different, they could eat peaches in Chartreuse jelly. As a dessert, it featured peaches, sugar, Chartreuse liqueur with gelatin alongside cinnamon, cloves, and lemon juice. It may have been served on French ice cream. 

  Second class had fruit choices at all three meals, although they were much less elaborate in presentation. Simple fruit at breakfast accompanied fresh fruit at lunch and dinner alongside plum pudding. Third class was given fruit at dinner, but it's unclear how it was presented. Stewed figs were also served at tea on April 14th. 
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  (#2) Grapes

  • Film

  With 1,000 lbs. of grapes on Titanic, there were plenty to go around. Fresh fruit, such as hothouse grapes, was present at breakfast for first-class passengers and at lunch and dinner for diners in second class, but the grapes eaten were very different.

  Unlike their counterparts in first class, second-class passengers had to pull grapes off the bunch by hand. First-class passengers were given grape scissors for the task.

  There were anywhere from 100 to 1,500 pairs of grape scissors aboard Titanic.
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  (#12) Pudding

  • Food

  Pudding, while complicated when it comes to what exactly it means in the culinary world, did appear on menus for first-, second-, and third-class passengers on Titanic.

  In first class, custard pudding was served at lunch and Waldorf pudding was a dessert choice at dinner. Custard pudding, similar to a Crème brûlée, was made with eggs, sugar, milk, and varying flavors. Recipes for Waldorf pudding traditionally include fruits and nuts mixed into a vanilla pudding of sorts. 

  Second class got tapioca pudding for lunch and plum pudding for dinner, the latter of which could be found in steerage as well. 
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  (#3) Eggs

  Eggs were served to passengers from all classes, most commonly - but not always - at breakfast.

  There were 40,000 fresh eggs aboard Titanic and first-class passengers enjoyed a plethora of egg preparations throughout the day. Fried, shirred (or baked), poached, and boiled eggs for breakfast accompanied Egg à l'Argenteuil for lunch. Egg à l'Argenteuil was a scrambled egg dish that included asparagus. 

  Second-class passengers were fed fried eggs and grilled ham for breakfast, an option similar to what third-class eaters were given. In third class, however, they were simply called "ham and eggs," with no information on how the items were prepared. 
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  (#6) Cereal

  • Food

  Quaker Oats was available at the first-class breakfast on Titanic alongside puffed rice, another item made by the Quaker Oats Company.

  Walter Donald Douglas, whose father owned a cereal mill in Iowa that later became part of Quaker Oats, was on board Titanic and served as an executive at the company. Douglas perished on Titanic after watching his wife and their maid board a lifeboat. He supposedly refused to join them, indicating to leave the ship before all of the women and children was to be "less than a man" and he was "a gentleman." 

  Oatmeal was used to make porridge for breakfast in steerage and the evening gruel could have been made from any grain, such as rye, wheat, rice, or oats. 

  Other cereals and grains - there were 10,000 lbs. of cereal on board - included corn used in bread and buckwheat made into cakes. 
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  (#5) Sweet Spreads

  Sweet spreads - jelly, marmalade, jam - were common meal staples on Titanic, but the varieties declined the lower one's social class. Third-class passengers had marmalade at breakfast and a sweet sauce served with dinner, while second class diners enjoyed marmalade with additional wine jelly. 

  In first class, Chartreuse jelly notwithstanding, they could choose from black currant conserve, Narbonne honey, and Oxford marmalade at their morning meal. Oxford marmalade, Frank Cooper's version of the traditional British spread - was made from oranges, syrup, sugar, and pectin. 

  All of the sweet spreads would have been eaten on fresh bread, something everyone aboard Titanic could find in abundance.

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