What kind of food did the crew eat on the titanic?

Answer 1

On the evening of April 14, 1912 a number of first-class passengers on the Titanic revelled in a privately hosted feast in the first-class á la carte restaurant. At the same time in the first-class dining saloon other first-class passengers - some who had paid the equivalent of $124,000 in today's dollars for the ocean voyage - settled in for a sumptuous, if over-filling, ten-course extravaganza. Meanwhile, in the second-class dining saloon, second-class passengers ate a less elaborate but beautifully served dinner. And on F deck in what would be called "steerage" in lesser vessels, third-class passengers ate simply prepared, hearty meals served in their own spartan dining saloon Hors d'oeuvres were a plate each with a tease of three tiny half-shelled kumumoto oysters which we guzzled immediately. Also canapes -- a baked crostini with rock shrimp mousse and cilantro; another with Kaspar's smoked lox on rye with cream cheese, capers and dill ferns. There were sweet honeydew melon slices drenched in Marsala. Next came the salad, chilled Yakima asparagus al dente, sprinkled with hard-cooked eggs fine-meshed separately so the translucent yolks were distinct from the whites, a tiny aesthetic detail exemplifying Donier's craft. This was dressed with an elegant Champagne-saffron vinaigrette that he developed because no original recipe survives.

Answer 2

Un fresh cabbage that have been in salty water for a year