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Though detailed records of the food served to Titanic survivors during the rescue are sparse, accounts suggest a practical but compassionate approach. Hot soup was the first meal offered, a much-needed comfort for individuals who had just escaped a tragic fate.

A practically dated menu from April 18, shortly before the ship’s return to New York, includes options such as haunch of mutton and boiled capon, along with luxurious dishes like Consommé Dubelloy and Potage Crécy.

The latter, a simple yet delightful carrot soup, turned out to be deeply satisfying despite its straightforward preparation. A recipe by renowned chef Auguste Escoffier outlines the steps to create this vibrant dish, emphasizing the need for high-quality butter and fresh ingredients.