Image: Scan by NYPL · Public domain
White Star Line menus
- Year
- 1890-1934
- Era
- 19th century
- Origin
- England · Europe
- Language
- English
- Category
- Menus/Ephemera
White Star Line menus comprise printed bills of fare issued aboard the company's transatlantic and imperial vessels from the late Victorian era through the interwar period, documenting first, second, and third class dining across ships including the Olympic, Titanic, and Majestic. Surviving examples, particularly those recovered from the Titanic, are considered museum-grade artefacts, illuminating Edwardian shipboard gastronomy, class stratification at sea, and the material culture of luxury ocean travel.
Cooking from this book
Consommé Olga
Signature dishConsommé Olga is the dish most often linked to White Star Line menus, having been served as a first course at the final first-class dinner aboard the Titanic on 14 April 1912. A clear veal-based broth garnished with delicate vegetables and a hint of port, it embodied the Edwardian taste for refined simplicity. Its presence on that fateful menu has turned an otherwise modest soup into a poignant emblem of the line's grand maritime hospitality.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
