Search this website
Skip to primary navigation
Skip to main content
Skip to primary sidebar
Skip to footer
Downton Abbey Cooks
Great food has a history
Course
Holiday/Occasion
Lifestyle Choice
Media Kit
Press Page
Shop
Show Search
Search this website
Hide Search
Main Content
April 14: Titanic Anniversary: 1st Class Menu
Calvados Glazed Roast Duckling with Apple Sauce
A Luxury Treat on the Titanic: The Contentious History of Foie Gras
Titanic’s Minted Green Pea Timbales
Titanic’s Creamed Carrots
Titanic’s Oysters à la Russe
Titanic Stuffed Marrow Farci
Many More Recipes
From the Blog
From 1912 to OceanGate: Why We Keep Returning to the Titanic — And What It Cost
The Origins Of 5 Classic British Dishes
The Titanic’s Third Class Ate Better Than You Think
114 Years Later: 5 Titanic Dishes Worth Making This April 14th (And the Story Each One Tells)
Complete Guide to Showcasing Recipes for Maximum Audience Reach
What Downton Abbey Can Teach Us About Raising Thoughtful Readers in a Modern World
From Good Friday Fish to Easter Sunday Lamb: How Downton Abbey Celebrated Easter Weekend
Choosing the Right Cooking Pot for Every Recipe
The Evolution of Easter Service at Downton Abbey: 1912 to the Late 1920s
A Beginner’s Guide to Choosing the Right Red Wine
More blog posts
Anniversary ofTitanic Sinking: Steerage dishes
The Humble Yet Essential Cabin Biscuit of Titanic’s Third Class
Mrs. Beeton’s Rice Soup
The Best Currant Buns
Traditional Plum Pudding
The Best Roast Beef
