Recipes & Food Styling

The Immigrant Story: Meals Aboard The Titanic

I am looking very forward to demonstrating Roasted Rhubarb Scones with Fresh Cream and Mint for patrons of the Molly Brown House Museum on May 24, at 7 p.m. Mountain time.

While the Titanic made her mark by offering the height of Edwardian elegance and glamour, what mattered most for hundreds of her passengers was she was transporting them for a chance at a better life in a whole new world – America!

What was food like for the hopeful immigrants who were traveling to New York City aboard the Titanic?

Even in first and second classes, the quality of accommodations and meals surpassed that of other Edwardian passenger steamships. On most ships, it was still necessary for travelers in third class to pack food to last the entire journey.

Learn more about foods that were served in third and second class aboard the Titanic, and about how mealtimes differed between the three classes.

Soda scones were served in second class. Rhubarb – that wonderful late Spring ingredient that is making a comeback today – was served to Titanic crew members.

During the program we will make Rhubarb Scones (see recipe below).

Register here to partipate: https://tinyurl.com/2p9d8v5h.

Roasted Rhubarb Scones with Fresh Cream and Mint

Makes 4-6 servings

1 cup fresh rhubarb, chopped into ½-inch pieces

¼ cup light brown sugar

½ lemon

1 ¼ cups butter

3 cups all-purpose flour, plus 2 tablespoons for rolling the dough on the counter

3 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 egg

1 cup plain yogurt

½ teaspoon vanilla extract

2 teaspoons milk

1 teaspoon coarse sugar crystals, for sprinkling on top of the scones

2 cups heavy whipping cream

½ cup sugar

6-8 sprigs fresh mint

Preheat the oven to 400°F.

In a large mixing bowl, toss the rhubarb in the brown sugar and the juice from the lemon. Let this mixture sit for at least one hour so the flavors have time to redistribute. Place the rhubarb in a skillet in the oven with 1/4 cup of butter for 15 to 20 minutes, stirring every 5 minutes. The rhubarb will start to soften and look stewed.

In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Add 1 cup of the butter, cut into small pieces, and mix it into the other ingredients. Blend until the mixture turns to coarse crumbs. Add the egg, yogurt, and vanilla extract, and stir everything together just until combined well. When the roasted rhubarb has cooled, add the mixture to the dough. Save a little to place a dab on top of each scone when they are served. Knead the dough 4 more times to incorporate the rhubarb.

Spread 2 tablespoons of flour on the counter. Place the dough on the counter, and knead the dough 4 to 5 times.

Using your hands, press the dough into a 9- to 10-inch circle. Cut the dough into 8 pie slices. Place the slices on an ungreased baking sheet. Brush the tops of the scones with the milk; sprinkle the coarse sugar crystals on top of the scones.

Bake until golden brown, about 15 minutes.

While the scones are baking, using a stand mixer or a hand mixer, beat the heavy whipping cream, sugar and some juice from the lemon for 12 to 15 minutes. Beat the cream on low for the first 5 minutes, until it starts to thicken a little, so that it does not splatter. Then beat on medium-high speed.

Serve the scones warm, with the cream and garnish with a sprig of the fresh mint