All aboard (Image: Renée Suen)
Recreate the RMS Titanic’s famous first-class dinner menu with my authentic Edwardian recipes. Discover how these elegant dishes, including spring asparagus salad with champagne-safron vinaigrette, can enhance your Easter celebrations while honoring Downton Abbey’s historical connection to the Titanic.
The Titanic’s Final Dinner: Edwardian Fine Dining Preserved in History
The RMS Titanic’s last dinner service on April 14, 1912, provides us with a perfectly preserved glimpse into Edwardian society and the formal dining traditions that defined the world of Downton Abbey. As we commemorate the 113th anniversary this April, these meticulously documented historical menus allow us to recreate authentic Edwardian recipes that showcase the culinary customs of the era.
Titanic Menu by Class: From First-Class Luxury to Third-Class Comfort
First-Class Titanic Menu: Edwardian Luxury Dining
The Titanic’s first-class passengers enjoyed a lavish 10-course French-inspired dinner served on White Star Line fine china with silver cutlery. The elaborate meal featured Edwardian delicacies like Consommé Olga, Filet Mignons Lili, and the famous Waldorf Pudding.
Second-Class Titanic Menu: Refined Edwardian Fare
Second-class passengers aboard the Titanic dined on luxurious dishes today, including Baked Haddock with Sharp Sauce, Curried Chicken and Rice, and traditional British Plum Pudding.
Third-Class Titanic Menu: Hearty Edwardian Cooking
The White Star Line was known for providing better food for steerage passengers than most shipping companies of the era. Simple but nourishing options included rice soup, roast beef, and fresh bread.
Downton Abbey and the Titanic Connection
For Downton Abbey fans, the Titanic disaster represents the catalyst for the entire series. The Crawley family would have dined with the same Edwardian formality as the first-class passengers, with Carson ensuring identical service standards to those passengers experienced on their final night. The cold asparagus dish would have been familiar to the Downton Abbey household during spring formal dinners.
Host Your Own Titanic-Inspired Easter Dinner
Create an authentic Edwardian Easter celebration by recreating this historical Titanic dinner menu. Select dishes from across the class spectrum that work perfectly for your Easter celebration:
Titanic-Easter Fusion Menu:
- First Course: Consommé Olga (First-Class Titanic Recipe)
- Side Dish: Asparagus Salad With Champagne-Saffron Vinaigrette (First-Class Titanic Recipe)
- Main Course: Roast Lamb with Mint Sauce (featured across all Titanic class menus)
- Dessert: Plum Pudding (Second-Class Titanic Recipe)
For your Easter guests, add historical Edwardian touches with period music, white tablecloths, and printed replica Titanic menus.
Next Week: Complete Easter Menu from Downton Abbey
Join us next week as we share more Easter recipes inspired by Downton Abbey, perfect for this year’s Good Friday and Easter Sunday celebrations.
Which Titanic recipe would you most like to try for your Easter celebration? Share your thoughts in the comments below.
Asparagus Salad with Champagne-Saffron Vinaigrette
Ingredients
- 1 1/2 lbs. asparagus (select thin over thick stalks)
- 1/4 tsp. saffron threads
- 1 1/2 tbsp. champagne vinegar or white wine vinegar
- 1/2 tsp. Dijon-style mustard
- 1 pinch sugar stevia for keto
- 3 tbsp. extra virgin olive oil
- Salt and pepper to taste
- 1/2 sweet red or yellow pepper, diced
- Greens for garnish
Instructions
- Holding the asparagus halfway up the stalk, snap off the woody ends at a natural breaking point and discard.
- In a wide, deep skillet or large pot of boiling salted water, cook the asparagus spears 3-5 minutes or until they are tender but not limp.
- Drain and run spears under cold water until completely cooled. Drain well and set aside.
- In a large bowl, stir the saffron into the teaspoon of boiling water. Let it stand for 2 minutes or until it is softened.
- Stir in the champagne vinegar, mustard and sugar. Whisk in the olive oil. Season the mixture with salt and pepper to taste.
- Add the asparagus and diced pepper; toss gently to coat with the vinaigrette.
- Line a platter with salad greens and arrange the asparagus mixture on top.