There's a strange fascination with the history surrounding the Titanic. It could be that it plays on our worst phobia: being stuck in a confined space with nowhere to go but a limited supply of lifeboats or the dark, frigid waters below. Or, it could be the fact that this ship had such a stigma surrounding it - that it was designed to be unsinkable, so to speak - that its ill-fated maiden voyage was nothing short of a seaworthy tragedy. While many people want to know about the people who survived the marine disaster, what happened to the ship's captain, and if anything from the movie Titanic was accurate, there are other questions that have also been answered, such as what the food was like onboard the luxury cruiseliner.

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In today's modern age, the food aboard the Titanic would have been akin to those served on the biggest and most extravagant cruise ship, leaving nothing to be desired and saving only the best for those who could afford to pay for it. While things are quite different now and 24-hour buffets and themed dinner nights have taken the place of the hierarchy that was in place during the early 1900s, the Titanic's food menu was spectacular in its vintage inspiration.

Money Carried Status... And Dining Options

Getting passage onto the Titanic was not a cheap endeavor. For those who thought themselves lucky enough to take part in the ship's maiden voyage, tickets ran at least $150 which might not amount to much today but were worth a pretty penny - and then some - during 1912. That was the cheap price of a ticket, though - the highest-priced ticket ever sold for the ship amounted to $4,000 which, according to The Spruce Eats, was the equivalent of $70,000 today.

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Those who rode in second and third classes paid much less but, as seen in the movie, had barely liveable accommodations. The accommodations weren't the only things that differed between classes, though, and the food was reflective of that as well. Those in first class would be treated to a continental fair that was made with the highest-quality ingredients, while those in second and third classes would be served food similar to that of the simple dishes from Europe.

The difference in classes and, by extension, food status, required three menus that were in constant rotation by the day. Along with these menus, different dining arrangements were made for each class and those in first class dined in the main dining room, surrounded by the utmost in what was then modern design. The lower classes were not necessarily permitted in these dining quarters as each class was kept somewhat separate from one another - a system that was dictated by money.

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Although the ticket prices were high for first class passage, the food that accompanied it was nothing short of elegant and decadent. There would be up to ten courses for each meal, something that would be borderline obscene for any modern-day ship (excluding the self-serve buffets, of course). This applied to dinner and for breakfast, the first class would have a wide array of options unlike the second and third classes, which took what was on the menu for that day. Another difference in dining on the Titanic came during high tea, which was only available to those who, once again, could afford to pay for the service.

The First Class Menu Items

From appetizers - called hors d'oeuvres during that time - to desserts, each item on the menu was carefully picked out and prepared. Hors d'oeuvres would usually consist of things such as oysters, cream of barley soup, salmon, mousseline sauce, and cucumber, in any order which would change from day to day. Dinner is where many of the guests were wooed with expansive options that would make anyone's mouth water. The slightly gluttonous menu meant that no one walked away hungry and these rich dishes were served every night on the ship during the four days she was afloat. These dishes, according to The Spruce Eats, consisted of filet mignon, saute of chicken, vegetable marrow Farcie, lamb with mint sauce, roast duckling with applesauce, beef sirloin, a variety of stewed and creamed vegetables, roasted squab, punch romaine, and foie gras.

For dessert, many of the dishes were French-inspired and included pastries that took an artistic skill, of which there were four main items to choose from, such as Waldorf pudding, chocolate vanilla eclairs, French ice cream, and peaches in a chartreuse jelly.

Next: How Being Aboard The Titanic Compares To A Vacation On Today’s Largest Cruise Ship