This dish was served to accompany the meat dishes served as part of the Fifth Course in 1st Class on Titanic.
Mrs. Beeton, the great Victorian cookbook diva, was rumored to have advised that “you should cook carrots no less than 90 minutes”. If you are planning your own Titanic dinner, you may wish to concede to our more modern tastes and cook the carrots only until easily pierced by a fork.
Titanic's Creamed Carrots
- 8 or 9 medium carrots julienned or sliced on the diagonal, if you prefer
- 1 medium cinnamon stick
- 1 tbsp. butter
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 pinch freshly ground pepper
- 1 tsp. lemon juice
- 1/3 cup whipping cream
- 2 tbsp. finely chopped fresh chives
- Place carrots in medium pan with enough water to cover; add cinnamon stick. Bring to a boil, reduce heat to medium-high, and cook for 6 to 8 minutes or until carrots are fork-tender.
- Drain, remove cinnamon stick, and return carrots to pan. Add butter, salt, ground cinnamon, nutmeg, and pepper; mix well.
- Add lemon juice and cream; briing to a boil for 1 minute or until cream is slightly thickened.
- Adjust seasoning if necessary. Turn into shallow serving bowl; sprinkle with chives and serve.