Cunard Line menus (loose ephemera)
- Year
- 1880-1960
- Era
- 19th century
- Origin
- England · Europe
- Language
- English
- Category
- Menus/Ephemera
Cunard Line menus from roughly 1880 to 1960 survive as loose ephemera documenting the cuisine served aboard the company's transatlantic liners during the great age of ocean travel. Printed for first, second, and third class dining, the cards record multi-course menus that paralleled the highest tier of shore-based hotel and restaurant cookery, including the Edwardian standards contemporary with the Titanic era and the later interwar refinements of French haute cuisine at sea.
Cooking from this book
Consommé Olga
Signature dishA clear veal consommé garnished with sturgeon, julienned root vegetables and a splash of port, Consommé Olga has become forever linked with Cunard and its White Star contemporaries through the great transatlantic liners of the early twentieth century. Appearing on first-class menus of the Titanic era, it epitomised the refined Edwardian dining that Cunard's printed bills of fare promised passengers: a brief, elegant opening course suited to the gilded saloons of ships like the Mauretania and Lusitania.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
