Southampton traders did well out of Titanic although they would not have supplied all of what was needed to stock the ship. Poultry and game were supplied by the firm of E. Folliot whose premises were in Market Lane and Broad Lane.
This ledger, dated 1909-16, shows 2 accounts for provisioning the Titanic, one of which was the restaurant, presumably the à la carte restaurant. Click on the picture for a larger version. (Download speeds will vary, typically 17 seconds on 56k dialup and 1 second on 1mb broadband).
- Fresh meat 75,000lbs
- Fresh fish 11,000lbs
- Salt and dried fish 4,000lbs
- Bacon and ham 7,5000lbs
- Poultry and game 25,000lbs
- Fresh eggs 40,000
- Sausages 2,500lbs
- Potatoes 40 tons
- Onions 3,500lbs
- Tomatoes 3,500lbs
- Fresh asparagus 800 bundles
- Fresh green peas 2,500lbs
- Lettuce 7,000 heads
- Sweetbreads 1,000
- Ice cream 1,750qts
- Coffee 2,200lbs
- Tea 800lbs
- Rice, dried beans, etc 10,000lbs
- Sugar 10,000lbs
- Flour 250 barrels
- Cereals 10,000lbs
| - Apples 36,000
- Oranges 36,000
- Lemons 16,000
- Grapes 1,000lbs
- Grapefruit 13,000
- Jams and marmalade 1,120lbs
- Fresh milk 1,500gals
- Fresh cream 1,200qts
- Condensed milk 600gals
- Fresh butter 6,000lbs
- Ales and stout 15,000 bottles
- Wines 1,000 bottles
- Spirits 850 bottles
- Minerals 1,200 bottles
- Cigars 8,000
|
Once on board, the provisions had to be sorted, checked and stored. For the passengers to eat the food with, there were 57,600 items of crockery, 29,000 pieces of glassware and 44,000 pieces of cutlery. In addition, there were 196,100 items of linen to be loaded, counted, listed in the inventory and stored.
Copyright © Southampton City Council 2009
