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A Recipe From Titanic's Last Meal

Wine Jelly

Published

Want to recreate the Titanic dining experience at home? This Edwardian delicacy was listed on the second-class dinner menu on April 14, 1912, the night the Titanic sank.

The second-class menu makes no mention of what fruit appeared in this shimmering, delicate wine jelly, but the ample fresh fruit in the Titanic's provision list included 180 boxes of apples, 180 boxes of oranges, and 1,000 pounds of grapes. Such abundance was a real luxury for English passengers unused to fresh produce this early in the season.

4 tspunflavored gelatin powder
1 cupwhite grape juice
1 cup

rosé wine

1/4 cupgranulated sugar
1 cupthinly sliced nectarines or peeled peaches
1/2 cup eachsmall seedless grapes, raspberries, and orange segments
1/4 cupfresh mint leaves or edible flowers
optionalice cream


Makes 6 servings

  • In small bowl, sprinkle gelatin over 1/4 cup of the grape juice; let stand for 1 minute. Meanwhile, in small saucepan set over medium-high heat, stir together remaining juice, wine, and sugar until sugar is completely dissolved. Stir in gelatin mixture until dissolved. Cool to room temperature.
  • Spray 6-cup mold with cooking spray; arrange a layer of fruit and mint leaves decoratively in bottom of mold. Gently mix together remaining fruit and spoon over top layer. Reserving 1/2 cup of the gelatin mixture, pour remainder over fruit. Cover with plastic wrap touching surface of jelly. Set plate, or piece of cardboard cut slightly smaller than bottom of mold, on top of plastic; press down with small tin or other object, making sure that mixture doesn't overflow. Refrigerate for 2 hours or until almost set.
  • Remove weight and plastic wrap. Pour reserved gelatin mixture over jelly. Cover and refrigerate for at least 3 hours or until firm.
  • To serve, gently run knife around edge of mold; turn over, shaking gently to release jelly from pan.
  • To serve, cut into slices; serve with a quenelle of ice cream (if using).

From the book LAST DINNER ON THE TITANIC: Menus and Recipes from the Great Liner by Rick Archbold. Recipes by Dana McCauley. Copyright © 1997 Madison Press Ltd. and Rick Archbold. Used by permission of Hyperion. All rights reserved. Buy it on Amazon »

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