Punch Romaine on the Titanic

"Orders had been issued Sunday to make the dinner the finest ever served on a ship, regardless of expense, and the orders were carried out. I believe it was soon after 6:30 when the passengers strolled in. Mr. Ismay sat alone at a table a few feet away from that of Mr. and Mrs. Astor. He was in a corner. The Astor table was to the right and the captain's table was in the center. At Mr. Astor's table Dr. O'Loughlin, the ship's surgeon, was seated … At one time Dr. O'Loughlin stood up, and, raising a glass of champagne, cried, "Let us drink to the mighty Titanic.” So reported Thomas Whitely, asst. steward, Sunday, April 21 1912 from his hospital bed in NYC according to the Encyclopedia Titanica

Titanic

Sends chills, doesn’t it? They ate like locusts (that consume their own weight daily) on the Titanic if the provisions list is any indicator. David Smith says the quantity of provisions on the Titanic were, well, Titanic! There were 75,000 pounds of fresh meat and 11,000 pounds of fish and 40 tons of potatoes. There was a ton of coffee, and enough flour for 60,000 loaves of bread! How about 16,000 lemons, 35,000 fresh eggs and 10,000 pounds of sugar (although with only 1500 bottles of wine… I think they were short in that department!)? All of this for only 3500 passengers and crew for a 5 day trip!

First Class Dining

Did you ever wonder what they ate that last night (completely unaware of a really big iceberg looming ahead with an ocean liner on its dance card and 2 left feet?)? A great book Last Dinner On the Titanic: Menus and Recipes from the Great Liner, by Rich Archbold gives some wonderful details of the ship and menus.

Although I’ve discovered that dishes from the 19^th century are often like another language that needs translation, the 1912 Titanic menu with its 10 courses is pretty recognizable to anyone with a passing knowledge of classic cuisine (I write more about that HERE).

The one thing that caught my eye was Punch Romaine. The wonderful blogger, Hobson’s Choice had mentioned this punch a few months ago and piqued my interest. I was curious that it sat in the middle of the menu as the 6th course. It seems no less than Escoffier worked with this class of punches as alcoholic palate cleansers with citrus, rum and champagne topped with a meringue froth. They are amazingly good and so refreshing. I can see that you might want to have something like this after salmon mousse, Filet Mignon, Lamb, Duck, and Sirloin of beef. You might want a break before the Squab and Pate de Foie Gras!!

There are a million recipes for it. Hobson’s Choice gave a few sources starting with the legendary THE BARTENDER'S GUIDE by Jerry Thomas published in 1862.

I found a wonderful book by William Terrington called Cooling Cups and Dainty Drinks
from 1869.

There I hit the Comstock Lode of “Ponche a la Romaine”. So many versions! I got some insight into things like lemon water ice thanks to my old friend Charles Ranhofer’s Epicurean (but had to work to find what the h-ll a syrup gage was—as it turns out, a saccharometer) and made some changes including a larger sparkling wine to lemon water ice ratio (big surprise!), taking my cue from Hobson’s Choice and Jerry Thomas and noting that quite a few recipes said that it was to be drinkable and not spoonable. I thought that the ginger addition was genius and happened to have some of Aftelier’s Ginger essential oil which is absolutely brilliant stuff. I decided to go with the Italian meringue that many recipes used only because it is more stable and being cooked, safer on a hot day than meringue. I also decided to do single servings so things stayed fresh and the meringue didn’t break down in the punch and the drink kept its layers. As for the sparkling wine, I discovered this fabulous wine called Donati Malvasia (that I got from the charming Appellation in NYC after tasting it at Gramercy Tavern). It is dry and made from the ancient malvasia grape used in Madeira. It can stand up to the sweetness of the lemon water ice and meringue. I give you the authentic 1869 recipe below if you want to make it old school—more a melty sorbet than a boozy cocktail.


My friends at 12 Bottle Bar have given a great history of this drink and an alternate recipe.... stop on by to see what they have done.

My recipe based on Brunning’s version of the drink in Cooling Cups and Dainty Drinks

You can make this in 15 minutes if you buy lemon sorbet!

Punch a la Romaine (enough to use 2 bottles of champagne easily for 12- 16)

1 recipe for lemon water ice (or, if you are in a hurry, buy a good lemon sorbet and add the rum and ginger to it)

1 recipe for meringue (Italian or plain)

2 bottles Sparkling wine (I recommend Donati Malvasia 2008—otherwise a very dry sparkling wine)

Lemon Water Ice

2 1/2 c sugar (organic is best)

2 cups water

juice of 6 lemons (at least ½ c)

peel of 2 lemons.

¼ to 1/3 c dark rum (or to taste)

6 drops Aftelier ginger essential oil (if you must, you could use a quarter-sized piece of ginger grated with the lemon peel and then strain it out but it wouldn’t be as good)

Make a simple syrup… heat the sugar and water and add lemon and peel (and ginger if you are doing it that way). Let cool for 2 hours, strain and add ginger essential oil and freeze. Add the rum and stir just before serving.

Charles Ranhofer’s The Epicurean, 1894

Italian Meringue

3 egg whites, beaten

2/3 + ¼ c sugar

¼ c water

1/8 tsp. cream of tartar

Bring sugar and water slowly to the boil… stop cooking when it reaches 237º

Beat the egg whites to firm with cream of tartar added at the end. Add this syrup slowly with the mixer running and then beat a few minutes longer till cooled, refrigerate till cold.

Just before serving, add some of the sparkling wine, lemon ice mixture (at a proportion of 1 lemon ice/wine (that is 1 lemon-6 wine) to 3 meringue—enough to give it the texture of soft whipped cream. I would say 3 T meringue is enough per glass

Or

Uncooked Meringue

4 egg whites

½c + 2 T sifted powdered sugar

¼ t. cream of tartar

Whip the whites and add the sifted sugar slowly until a good stiff meringue is formed. Add a little of the wine mixture to flavor it but it will not take as much… less than 1-4.

To Make the Drink

Add a 1 Tb of the lemon ice in the bottom of the glass. Pour sparkling wine over it (around 1/3 c), then top with a dollop of meringue. This way there are 3 layers of flavor.

OR, mix it all together in a punch bowl and serve!

Just for the heck of it… here is some of the first class china on the Titanic, lovely, isn’t it? The glass and plate that I used are of the same vintage, around 1910.

Photos from Marconiograph

Dishes from the Titanic on the ocean floor

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