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Nature's Table Tomato Basil Soup

From: Diana 
Sent: Tuesday, March 13, 2012 1:11 AM
Subject: Nature's Table Tomato Basil Soup

Would you happen to have this recipe--It is THE BEST Tomato Basil soup I have ever had!


Hi Diana,

This recipe was printed in the Orlando Sentinel newspaper. See here for the recipe:

Orlando Sentinel


Malakoff Cake

From: Adele
Sent: Sunday, March 11, 2012 9:00 AM
Subject: Malakoff Cake

Good Morning

Last night we were served a ' Malakoff Cake' at a German restaurant.  It was made with lady fingers dipped in rum and cream with an almond butter cream filling.  
It was absolutely delicious

We would love to have that recipe


Hello Adele,

This dessert may be called “Malakoff Cake” or “Malakoff Torte” or “Austrian Malakoff Torte”. There are multiple, slightly different recipes on the web. See these sites:

Austrian Club


Andrea's Hausberger

Malakoff Cake

Austrian Almond Torte



Malakoff Torte


Popcorn Cookies

I came across this while searching for something else:

Popcorn Cookies
(From "Forgotten Recipes" compiled by Jaine Rodack)

2		egg whites
2/3 cup 		sugar
4 teaspoons	margarine or butter, melted
1 1/2 cups 	chopped, popped popcorn
1/2 teaspoon 	salt
1 teaspoon	vanilla extract
1 small pkg	blanched almonds, toasted

Beat egg whites until soft peaks form; gradually add sugar, beating constantly until stiff peaks form. Set aside. Combine margarine and popped popcorn together; 
fold in beaten egg whites.Add salt and vanilla. Drop batter by teaspoonfuls onto a well-greased cookie sheet. Decorate with the almonds. bake at 325° for 7 minutes.

Breakfast on the "Titanic"

----- Original Message ----- 
From: Ray 
Sent: Monday, March 05, 2012 5:45 PM
Subject: Down the Hatch?

Dear Uncle P.--

We are approaching the centennial of the sinking of the "Titanic."  (4/14)I'm reading a book about the construction of the ship (not its destruction), 
and there's a page with a reproduction of the ship's final dinner menu.

Some of the dishes seem very mundane and "no surprise," e. g., "Steamed Rice;' while others might be easily investigated on the Web, e. g., 
"Waldorf Pudding," (I have not looked for this) but some might merit more discussion.

Might it be worth your while to have an April selection discussing some dishes from the "last supper?"  If you don't have the menu to hand, 
I could photograph the page and send it on, with check-marks against those dish names that might be worth your site.

Your thoughts?


Hello Ray,

Good to hear from you. Hope your winter has been as mild as ours.

Looking online, I found more Titanic menus than I expected. The one you quote from is the First Class Dinner menu, but I also found breakfast and luncheon menus, as well as menus for Second Class and Third Class.

There are some good websites about dining on the Titanic, with scans of the menus in the days prior to the catastrophe:

There are also books about the menus with recipes for some of the dishes:

“Last Dinner On the Titanic: Menus and Recipes from the Great Liner” by Rich Archbold and Dana McCauley, Hyperion, 1997
"RMS Titanic Dinner Is Served" by Yvonne Hume, 2010

I like your idea. There are some very intriguing dishes listed on the menus. I will likely do something with it.


Menus from the past, particularly those of historical ships, hotels, resorts, and restaurants, are fascinating. I did decide to do some discussion of the Titanic's last few meals. It was a simple matter to find Titanic menus on the web. The first post is breakfast for each class of passenger. Keep an eye out for luncheon and dinner.

Note that the Titanic was a British vessel, and this is reflected in the food served. The Head Chef was Pierre Rosseau, who went down with the vessel.

I'm not bothering to comment on all of the dishes on the menus, just the ones that might be unfamiliar to American readers.

 1st Class 


Baked apples, Fruit, Steamed Prunes
Quaker Oats, Broiled Hominy, Puffed Rice
Fresh Herring
Findon Haddock, Smoked Salmon
Mutton Kidneys & Bacon
Grilled Ham, Grilled Sausage
Lamb Callops, Vegetable Stew
Fried, Shirred, Poached Eggs
Plain or Tomato Omelets to order
Sirloin Steak & Mutton Chops to order
Mashed, Saute`d, and Jacket Potatos
Cold Meat
Vienna and Gram Rolls
Soda Scones, Corn Bread
Buckwheat Cakes
Black Current Conserve, Narbonne Honey
Oxford Marmalade

Fresh Herring & Smoked Salmon are not really unfamiliar, although except for those who like kippers (salted or pickled smoked herring), Americans aren't too fond of fish for breakfast.
Findon Haddock - same as "Finnan Haddie". Findon (or Finnan) is a village near Aberdeen, Scotland that is noted for its smoked fish (haddock). 

Mutton chops and roast mutton - While lamb has become fairly popular in the US, mutton has never gained a real foothold here. It was much more popular in the 18th & 19th centuries than now. 
It's stronger taste and the popularity of beef have been cited as reasons. However, mutton has always been popular in the UK, Europe, and the Mediterranean.

Kidneys - Kidneys are fairly popular in the UK and Europe. They used to be more popular in the U.S., but they've never been able to overcome the "yuck!" factor.  
They're not easy to find in American shops nowadays.

Lamb Callops - "Callop", alternate spellings "collop" and "scollop", seems to have originally meant a rasher of fried salty bacon. Later the word came to refer to any slice of meat, 
and at least in one recipe that I saw mentioned, it referred to slices of potato. Collops are usually fried, but not always.

"Take small, thick pieces of roast lamb or boiled mutton. Sprinkle with salt and pepper, dip in crumbs, egg and crumbs, and fry in a hot saucepan, using enough 
butter to prevent burning. Serve with tomato sauce."
See also: Lamb Collops

Shirred Eggs - A shirred egg is an egg baked in cream or butter in a small ramekin, often topped with breadcrumbs.

Jacket Potatoes - "Jacket potatoes" simply means potatoes with their skins on. Usually refers to baked potatoes, but can be boiled or fried.

Vienna and Graham Rolls - Recipes: Vienna rolls; Graham Rolls are rolls made with graham flour and  Graham Rolls

Soda Scones -  These are just scones made with baking soda. Scotch Soda Scones and Irish Soda scones
Narbonne Honey - A specific kind of honey from France. See: Narbonne Honey and Narbonne Honey. It is expensive, even in France. I could not find it for sale on the Internet in a brief search.

Oxford Marmalade: Osney Island, Oxford Marmalade, and All Recipes
You can buy it here: The English Tea store
2nd Class 


Rolled oats, Boiled Hominy
Yarmouth Bloaters
Grilled ox kidneys & Bacon
American Hash au Gratin
Grilled sausage, Mash Potatoes
Grilled Ham & Fried Eggs
Fried potatoes, Vienna & Graham Rolls
Buckwheat Cakes, Maple Syrup
Conserve Marmalade
Tea Coffee

Yarmouth Bloaters: Another smoked fish. Bloater is a term for herring that is smoked whole; "Yarmouth Bloaters" are specifically those from Yarmouth, England.

American Hash au Gratin - A bit of a mystery here as to what "American Hash" was. Corned beef hash was popular in the UK, so they wouldn't have called that "American Hash". 
Perhaps it was "roast beef hash"? The Brits appear to have gone heavy on the onions in their hash, so maybe it meant "American Style Hash" - with less onions. 
It also might have meant "chicken hash", which was popular at the time.  
3rd Class 


Oatmeal Porridge & Milk
Smoked Herrings, Jacket Potatoes
Ham & Eggs
Fresh Bread & Butter
Swedish Bread
Tea & Coffee

Swedish Bread - there are several kinds of "Swedish Bread", so this is too vague for speculation.

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