The Titanic set sail from Southampton on April 10, 1912 with a treasure trove of culinary delights.
Coming from countries like Norway and Ireland, where fresh fruit and vegetables were scare, the Titanic’s third-class passengers found their menu almost luxurious. In fact the Titanic’s kitchen staff did do their best to provide meals that the passengers would find comforting and nutritious.
Here’s a recipe for rice soup, much like the one enjoyed by the Titanic’s third-class passengers. It’s a simple dish, but tasty:
Cream of Rice Soup
Lightly brown the onions and celery. Add chicken stock.
Wash rice carefully, and add to chicken stock, onion and celery. Simmer slowly for two hours.
Put soup through a sieve; add seasoning and the milk or cream. Bring the soup to a simmer again, and simmer for five minutes. Add fresh herbs to taste.
Serve this soup with biscuits, like the Titanic’s kitchen staff did, or a green salad.