First Class Breakfast on the Titanic: Baked Apples

Apples baked with butter, sugar, and cinnamon

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City/Region: Titanic | United Kingdom | France

Time Period: 1912

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While the dinner and luncheon menus that we have from the RMS Titanic are from that fateful day of April 14, 1912, the breakfast menus are from April 11. The dinner menus were still in the coat pockets of some of the passengers, and the breakfast menus had been sent off days before when the Titanic was in Queenstown, Ireland as mementos to friends and family members.

These baked apples are simple to make and only require four ingredients, but they are so delicious and a perfect comfort food.

“Core some russet apples with the tube-cutter, and slightly cut them all round.
Dish them, fill the center of each with a mixture of butter and caster sugar, add a little water to the tray and cook the apples gently in the oven.”

— Le Guide Culinaire by Auguste Escoffier, 1903

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Ingredients:

• 4 apples
• 4 tablespoons (55 g) butter, softened
• 1/2 cup (100 g) superfine sugar
• 1/2 teaspoon cinnamon
• Boiling water

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Core the apples, leaving a bit of core intact at the bottom.
3. Score the skin around the middle of the apple horizontally with a knife. Place the apples in a baking dish.
4. Mix together the butter and sugar until well combined, then add the cinnamon and mix.
5. Fill the apples with the butter mixture. A piping bag is great for this, but not necessary.
6. Pour just enough boiling water to cover the bottom of the dish and bake for 1 hour or until they’re nice and soft, but not mushy.
7. Arrange the baked apples with smoked salmon cornets, buckwheat cakes, and shirred eggs on a tray. For extra authenticity, include black currant conserve, Frank Cooper’s Vintage Oxford mramalade (as it was misspelled on the Titanic's menu), and watercress. Serve it forth.

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