Last Meal Of the R.M.S. Titanic

On April 14, 2012, it will have been 100 years since the R.M.S. Titanic hit an iceberg in the North Atlantic, four days into it's first journey from Southhampton, Great Britian to New York City.

The ship went under just hours later at 2:20 a.m. on April 15, 1912, resulting in the deaths of 1,517 passengers.

In the book "Last Dinner On the Titanic: Menus and Recipes from the Great Liner," Rich Archbold and Dana McCauley share the menus and recipes from that fateful voyage.

The First-Class Menu

As served in the first-class dining saloon of the R.M.S. Titanic on April 14, 1912

First Course
Hors D'Oeuvres
Oysters

Second Course
Consommé Olga
Cream of Barley

Third Course
Poached Salmon with Mousseline Sauce, Cucumbers

Fourth Course
Filet Mignons Lili
Saute of Chicken, Lyonnaise
Vegetable Marrow Farci

Fifth Course
Lamb, Mint Sauce
Roast Duckling, Apple Sauce
Sirloin of Beef, Chateau Potatoes
Green Pea
Creamed Carrots
Boiled Rice
Parmentier & Boiled New Potatoes

Sixth Course
Punch Romaine

Seventh Course
Roast Squab & Cress

Eighth Course
Cold Asparagus Vinaigrette

Ninth Course
Pate de Foie Gras
Celery

Tenth Course
Waldorf Pudding
Peaches in Chartreuse Jelly
Chocolate & Vanilla Eclairs
French Ice Cream

This last menu for the first-class passengers might have been ten courses but for me, I think I'd like my last bite to be a bit more familiar and comforting.

I'll take the currant buns from the third-class tea. Here's the recipe from "Last Dinner On the Titanic: Menus and Recipes from the Great Liner."

A batch of currant buns on their second rise. After 30 minutes they can go into the oven.

 Currant Buns (makes a dozen buns)

A staple of an English tea, these buns would have pleased the palates of the many British emigrants traveling in third class.

1/4 cup lukewarm water
1/2 cup granulated sugar
1 package active dry yeast
3 1/2 cups all-purpose flour
1/2 tsp. salt
3/4 cup warm milk
1/4 cup butter, melted
2 eggs
1/2 cup currants
2 tbsp. powdered sugar
1 tbsp. water

In a small bowl or measuring cup, combine warm water and 1 tbsp. of the granulated sugar; sprinkle yeast over top. Let stand for 10 minutes or until frothy.

In large bowl, blend together remaining sugar, flour, and salt.

In small bowl, whisk together milk, butter, and eggs. Stir in yeast mixture until combined.

Make well in dry ingredients; using wooden spoon, stir in yeast mixture until soft dough forms. Turn out onto lightly floured board. Knead for 8 minutes or until dough is smooth and elastic.

Transfer dough to large greased bowl, turning to coat. Cover with plastic wrap and let rest in a warm place for 1 hour or until doubled in bulk. Punch down; turn out onto floured surface; knead in currants. Shape into a 12-inch long log. Cut dough into 12 equal pieces.

Roll pieces of dough into smooth, seamless balls. Place buns on greased baking sheet leaving about 2 inches between each bun. Cover and let rest for 30 minutes

Bake in 400 degree oven for 15 minutes or until golden brown. Stir together icing sugar and water; brush over warm buns; let cool on rack.

Ready to eat!