How many Potatoes were on the Titanic? I can tell you!

A sad day from 100 years ago, but so interesting to look back.
According to the Nautical Resource Centre here is a list of the galley supplies on board the Titanic when they set sail
Galley Supplies:

• 57,600 crockery items (pots, pans, baking sheets)
• 29,000 pieces of glassware
• 44,000 pieces of cutlery
• 75,000 lb. fresh meat
• 11,000 lb. fresh fish
• 4,000 lb. salted and dried fish
• 7,500 lb. bacon and ham
• 25,000 lb. poultry
• 40,000 fresh eggs
• 2,500 lb. sausage
• 40 tons potatoes
• 3,500 lb. onions
• 800 bundles fresh asparagus
• 3,500 lb. tomatoes
• 2,500 lb.. green peas
• 7,000 heads lettuce
• 1,000 loaves of bread
• 2,200 lb. ground coffee
• 800 lb. tea
• 10,000 lb. rice and dried beans
• 10,000 lb. sugar
• 250 barrels flour
• 10,000 lb. cereal
• 36,000 apples
• 36,000 oranges
• 16,000 lemons
• 1,000 lb. grapes
• 13,000 grapefruit
• 1,120 lb. jam and marmalade
• 1,500 gallons fresh milk
• 1,200 quarts ice cream
• 600 gallons condensed milk
• 6,000 lb. butter
• 15,000 bottles of ale (beer)
• 1,000 bottles wine
• 850 bottles liquor
• 8,000 complimentary cigars

Third Class Menu

from the veganbloggersunite site I found this menu for the meals 

for third class passengers 

                                                     
And here is a copy of the First Class Menu for the evening meal on April 14th 1912
Which do you prefer?!!

Take a look at how to cook the Parmentier Potatoes which were part of the meal  for first class passengers, taken from the downtonabbeycooks website Parmentier Potatoes Parmentier potatoes named in honor of the man who elevated the potato in France The final vegetable dish served as part of the Fifth course in 1st Class we will prepare today is Parmentier Potatoes. Antoine-Augustin Parmentier (August 12, 1737 – December 13, 1813) is best remembered for elevating the lowly potato from the hog trough to dining table in France and around Europe.  Outside of Ireland potatoes were primarily fed to animals and were actually thought to cause leprosy and other ailments. Traditional parmentier potatoes are pan fried in a cup of butter, then finished in the oven.  My version is much healthier.  It is quick to prepare and kids love it. Serves 4 Ingredients 1 lb. baking potatoes 2 tablespoons olive oil Salt and Pepper Additional seasoning: parsley or rosemary Method Peel the potatoes, trim the sides to make a rough rectangle, then cut in to even sized, medium dices – approx 1 inch. Drizzle with the olive oil. Season and spread out on a greased baking dish. Bake in a 400° F/200° C/Gas Mark 6 for 25-35 minutes until golden brown, shaking occasionally to prevent sticking.