{"id":73016,"date":"2022-04-14T04:00:32","date_gmt":"2022-04-14T08:00:32","guid":{"rendered":"https:\/\/quotulatiousness.ca\/blog\/?p=73016"},"modified":"2022-04-13T18:15:26","modified_gmt":"2022-04-13T22:15:26","slug":"dining-first-class-on-the-rms-titanic","status":"publish","type":"post","link":"https:\/\/quotulatiousness.ca\/blog\/2022\/04\/14\/dining-first-class-on-the-rms-titanic\/","title":{"rendered":"Dining First Class on the <em>RMS Titanic<\/em>"},"content":{"rendered":"<p align=\"center\"><iframe loading=\"lazy\" width=\"854\" height=\"480\" src=\"https:\/\/www.youtube.com\/embed\/7hYBesohRK0\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n<blockquote><p><strong>Tasting History with Max Miller<\/strong><br \/>\nPublished 12 Apr 2022<\/p>\n<p>Signup for your FREE trial to Wondrium here: <a href=\"http:\/\/ow.ly\/rSyS30sfmaG\" rel=\"noopener\" target=\"_blank\">http:\/\/ow.ly\/rSyS30sfmaG<\/a><\/p>\n<p>Support the Channel with Patreon \u25ba <a href=\"https:\/\/www.patreon.com\/tastinghistory\" rel=\"noopener\" target=\"_blank\">https:\/\/www.patreon.com\/tastinghistory<\/a><br \/>\nMerch \u25ba crowdmade.com\/collections\/tastinghistory<br \/>\nInstagram \u25ba <a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&#038;redir_token=QUFFLUhqa3lhRldUMWI1OEJlQ1RoczNkcUR4dzFLaWpmQXxBQ3Jtc0trV0dyUmNUbVhzVzM1NmlFWjV6T1h4WnlhZ2ltM01mcWlmSWZoZG1JX1phQUxqX0FXSU11dklIdGpNdVF5NEpoMFFKNkdGZWhxTHhaNmFJdDY0eTYwUnNKczNrSW5LUUVJY3VQcFdza1RldmtMOW9hTQ&#038;q=https%3A%2F%2Fwww.instagram.com%2Ftastinghistorywithmaxmiller%2F\" rel=\"noopener\" target=\"_blank\">https:\/\/www.instagram.com\/tastinghist&#8230;<\/a><br \/>\nTwitter \u25ba <a href=\"https:\/\/twitter.com\/TastingHistory1\" rel=\"noopener\" target=\"_blank\">https:\/\/twitter.com\/TastingHistory1<\/a><br \/>\nTiktok \u25ba TastingHistory<br \/>\nReddit \u25ba <a href=\"https:\/\/www.reddit.com\/r\/TastingHistory\/\" rel=\"noopener\" target=\"_blank\">https:\/\/www.reddit.com\/r\/TastingHistory\/<\/a><br \/>\nDiscord \u25ba <a href=\"https:\/\/discord.gg\/d7nbEpy\" rel=\"noopener\" target=\"_blank\">https:\/\/discord.gg\/d7nbEpy<\/a><br \/>\nAmazon Wish List \u25ba <a href=\"https:\/\/amzn.to\/3i0mwGt\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/3i0mwGt<\/a><\/p>\n<p>Send mail to:<br \/>\nTasting History<br \/>\nPO Box 766<br \/>\nBurbank, CA 91503<\/p>\n<p>LINKS TO INGREDIENTS &#038; EQUIPMENT**<br \/>\nSony Alpha 7C Camera: <a href=\"https:\/\/amzn.to\/2MQbNTK\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/2MQbNTK<\/a><br \/>\nSigma 24-70mm f\/2.8 Lens: <a href=\"https:\/\/amzn.to\/35tjyoW\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/35tjyoW<\/a><br \/>\nGreen Chartreuse: <a href=\"https:\/\/bit.ly\/onlinebottlesmax\" rel=\"noopener\" target=\"_blank\">https:\/\/bit.ly\/onlinebottlesmax<\/a><br \/>\nLeaf Gelatin: <a href=\"https:\/\/amzn.to\/3NY6Y5S\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/3NY6Y5S<\/a><\/p>\n<p>LINKS TO SOURCES**<br \/>\n<em>Last Dinner on the Titanic<\/em> by Rick Archbold and Dana McCauley: <a href=\"https:\/\/amzn.to\/3tqNz5s\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/3tqNz5s<\/a><br \/>\n<em>Titanic, First Accounts<\/em>: <a href=\"https:\/\/amzn.to\/3L2f7UH\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/3L2f7UH<\/a><br \/>\n<em>The Sinking of the Titanic: 1912 Survivor Accounts<\/em> by Bruce M. Caplan and Logan Marshall: <a href=\"https:\/\/amzn.to\/3KSKock\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/3KSKock<\/a><br \/>\n<em>The 10 Best Titanic Survivor Stories<\/em>: <a href=\"https:\/\/amzn.to\/3wioSK3\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/3wioSK3<\/a><\/p>\n<p>RECIPE<br \/>\nIngredients:<br \/>\n16 sheets Gelatin (or 4 envelopes of powdered gelatin)<br \/>\n3 cups (750ml) Water<br \/>\n1\/2 cup (50g) Sugar<br \/>\n1 cup (250ml) Chartreuse<br \/>\n2-4 ripe Peaches or a large can of peaches in syrup<br \/>\n1 cup (250ml) Simple syrup (not necessary if using canned peaches<\/p>\n<p>1. Soak the gelatin in cold water for 5 minutes.<br \/>\n2. Bring the water and sugar to a simmer in a large saucepan then remove it from the heat. Squeeze out any excess water in the gelatin, then add it to the water and stir until dissolved. Stir in the Chartreuse.<br \/>\n3. Pour the liquid into a well greased mold, then refrigerate for 1-3 hours, or until the jelly is beginning to thicken.<br \/>\n4. To remove the skin from the peaches, score and X at the bottom of the peaches, then plunge into boiling water for 45 seconds, then immediately into ice cold water for 10 seconds. If the peaches are ripe, the skin should easily slide off. Remove the pit and slice.<br \/>\n5. Heat the simple syrup to simmering, then add the peach slices. Coat and turn off the heat and let them cool in the syrup.<br \/>\n6. Carefully insert the peaches into the jelly in whatever pattern you like. Then return to the refrigerator until fully set. 8 &#8211; 24 hours depending on the depth of the mold.<br \/>\n7. Once set, run a knife around the edge of the jelly, then dip the mold into hot (not boiling) water for 5 seconds. Remove it and place a well greased plate over the top of the mold then flip it over. The jelly should fall out with little more than a tap.<br \/>\n8. Top with Italian meringue or whipped cream, and serve.  <\/p>\n<p>**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.<\/p>\n<p>Subtitles: Jose Mendoza | IG @worldagainstjose <\/p>\n<p>#tastinghistory #titanic #firstclass<\/p><\/blockquote>\n<p><a href=\"https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2022\/04\/Screenshot-2022-04-14-at-17-49-19-Dining-First-Class-on-the-RMS-Titanic-Quotulatiousness.png\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2022\/04\/Screenshot-2022-04-14-at-17-49-19-Dining-First-Class-on-the-RMS-Titanic-Quotulatiousness-480x270.png\" alt=\"\" width=\"480\" height=\"270\" class=\"aligncenter size-medium wp-image-73018\" srcset=\"https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2022\/04\/Screenshot-2022-04-14-at-17-49-19-Dining-First-Class-on-the-RMS-Titanic-Quotulatiousness-480x270.png 480w, https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2022\/04\/Screenshot-2022-04-14-at-17-49-19-Dining-First-Class-on-the-RMS-Titanic-Quotulatiousness-150x84.png 150w, https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2022\/04\/Screenshot-2022-04-14-at-17-49-19-Dining-First-Class-on-the-RMS-Titanic-Quotulatiousness-768x432.png 768w, https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2022\/04\/Screenshot-2022-04-14-at-17-49-19-Dining-First-Class-on-the-RMS-Titanic-Quotulatiousness.png 854w\" sizes=\"auto, (max-width: 480px) 100vw, 480px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tasting History with Max Miller Published 12 Apr 2022 Signup for your FREE trial to Wondrium here: http:\/\/ow.ly\/rSyS30sfmaG Support the Channel with Patreon \u25ba https:\/\/www.patreon.com\/tastinghistory Merch \u25ba crowdmade.com\/collections\/tastinghistory Instagram \u25ba https:\/\/www.instagram.com\/tastinghist&#8230; Twitter \u25ba https:\/\/twitter.com\/TastingHistory1 Tiktok \u25ba TastingHistory Reddit \u25ba https:\/\/www.reddit.com\/r\/TastingHistory\/ Discord \u25ba https:\/\/discord.gg\/d7nbEpy Amazon Wish List \u25ba https:\/\/amzn.to\/3i0mwGt Send mail to: Tasting History PO Box [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":35193,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4,74,7],"tags":[1420,1276,1388,61,1442,315,365],"class_list":["post-73016","post","type-post","status-publish","format-standard","hentry","category-britain","category-food","category-history","tag-classism","tag-cooking","tag-recipes","tag-ships","tag-tastinghistory","tag-wealth","tag-wreck"],"jetpack_featured_media_url":"https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2016\/06\/favicon.png","jetpack_shortlink":"https:\/\/wp.me\/p2hpV6-iZG","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/73016","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/comments?post=73016"}],"version-history":[{"count":2,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/73016\/revisions"}],"predecessor-version":[{"id":73019,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/73016\/revisions\/73019"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/media\/35193"}],"wp:attachment":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/media?parent=73016"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/categories?post=73016"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/tags?post=73016"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}