What did Molly Brown eat at the last dinner on the Titanic?

April 8, 1:05 PMDenver One-Pot Meals ExaminerBarbara Avery

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Dateline April 14, 1912. The Ship of Dreams, the Titanic, is at sea carrying rich and famous passengers such as Margaret Brown, nee Tobin, a one time resident of Denver, who later had the moniker of “The Unsinkable Molly Brown” hung on her.

What would Molly Brown eat that night? The First Class menu for the last dinner on the Titanic was extensive. View it here. It’s hard to know exactly which offerings pleased her palate, but one can surmise that whatever she ate, she was well satisfied when she rose from the dining table in the First Class dining saloon.

It is possible to recreate the last dinner on the Titanic in the modern kitchen, thanks largely to Rick Archbold and Dana McCauley, authors of Last Dinner on the Titanic. Not up for preparing a First Class eleven course dinner for eight? You can still observe that fateful day in April by visiting the Molly Brown House Museum in Denver and making this one pot dinner from the Titanic’s Third Class tea menu.

Ragout of Beef with Potatoes
Adapted from the recipe in Last Dinner on the Titanic

2 slices bacon, chopped
2 medium onions, peeled and chopped
2 large carrots, peeled and chopped
2 cloves garlic, minced
2 teaspoon dried thyme
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
6 medium red potatoes - peeled
2 pounds round or chuck steak, cubed
1 cup each beef stock and tomato juice
1 teaspoon salt
½ teaspoon pepper
1 tablespoon cider vinegar
1 ½ cups frozen petite peas

In a large pot, cook bacon over medium heat, stirring frequently, until browned, about 5 minutes. Drain fat if desired. Add next 6 ingredients to the pot. Cook and stir often for about 5 minutes, or until onions are soft. 

Finely dice half the potatoes. Add to vegetable mixture and cook 5 minutes. Add beef. Stir in beef stock, tomato juice, salt and pepper. Increase heat. Bring to a boil. Cover. Reduce heat to low and simmer for 1/12 hours, stirring occasionally.
Cut remaining potatoes into bite size pieces. Add to pot. Cook, covered, for 15 minutes. Uncover and cook for 15 more minutes or until meat and potatoes are tender and sauce is slightly thickened. Stir in peas and cook until heated through. Season to taste. Serve with pickled red cabbage on the side if desired.