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Recipe For Disaster Trivia Quiz

Martha Mydear was lucky enough to be able to purchase first class passage on the Titanic. And she was well pleased with her fellow travelers - and the decadent choices in dining. Shall we see what she enjoyed?

A multiple-choice quiz by beergirllaura. Estimated time: 5 mins.

Author
beergirllaura

Time
5 mins

Type
Multiple Choice

Quiz #
348,976

Updated
Dec 03 21

# Qns
10

Difficulty
Average

Avg Score
7 / 10

Plays
1809

Awards
Top 10% Quiz

Last 3 plays: Guest 69 (4/10), Guest 172 (9/10), Waldkaeuzchen (7/10).

One at a Time - Single Page - Timed Game

Question 1 of 10

1. Martha Mydear was delighted by the exquisite aromas in the Titanic's breakfast room, and glanced curiously at the buttery treats on her table companion's china plate. "What are those delicious looking biscuits?"
"Sultana scones," Margaret Brown said.
"But tell me please," Martha asked, "what are sultanas?" Hint

dates

prunes

figs

golden raisins

NEXT>

Question 2 of 10

2. "Oh, that looks delicious," Martha Mydear said, as Madeleine Astor spooned a bit of marmalade onto her graham roll.
"I had not tried this until we breakfasted here on the Titanic," Madeleine replied. "I am told it is Oxford marmalade."
Martha peered closer and asked, "What type of fruit is in Oxford marmalade?" Hint

cherries

Key limes

Seville oranges

lemons

NEXT>

Question 3 of 10

3. At lunchtime, the Titanic's dining saloon was busy with conversation and the musical clinking of china and silver and crystal. Martha thanked the waiter as he set a bowl of soup in front of her, then another in front of her new acquaintance - Ida Straus.
"Ah," Ida sighed, "Cockie-leekie soup."
Martha picked up her soup spoon and asked, "What are the main ingredients in cockie-leekie soup?" Hint

chicken and leek

clam and leek

cod and leek

cockle and leek

NEXT>

Question 4 of 10

4. "Oh my," Martha Mydear said, gazing down at her plate. "This is obviously a fish."
John Jacob Astor IV chuckled, and nodded. "Herring, to be precise. It is a very simple dish, but the name always makes me think of overindulging!"
Martha glanced at him, then turned her attention back to her plate. "And just what is the name of this simple fish dish?"
Hint

tipsy herring

sotted herring

soused herring

drunk herring

NEXT>

Question 5 of 10

5. Martha Mydear said, "I do believe I shall have to stroll the deck several times to work off this luncheon!"
Mary Marvin nodded. "I shall have to as well. But first I am going to enjoy this Egg a L'Argenteuil. Say, do you know what 'a l'Argenteuil' means?"
Hint

with anchovy

with arugula

with aubergine

with asparagus

NEXT>

Question 6 of 10

6. "Oh, I don't believe I ever had this dish before," Martha Mydear said, studying her plateful of chicken.
Kornelia Andrews said 'I did once, when I was in Annapolis. The dish is named after the state."
Martha, knowing the answer but wanting to keep Kornelia engaged, asked "Which state is that?" Hint

Virginia

Maryland

Massachusetts

Rhode Island

NEXT>

Question 7 of 10

7. The Titanic's 1st class dining saloon is rich with the sounds of silver against china as the diners enjoy their different selections.
"What is that?" Martha asked Benjamin Guggenheim, nodding at his bowl.
"Consomme Olga," he replied, dipping his spoon back into the broth.
Martha frowned. "I cannot tell - is that a hot or cold soup?"

Answer: (One Word - hot or cold)

NEXT>

Question 8 of 10

8. "Oh, this is just divine," Martha Mydear said, forking up another piece of sauced salmon. "This mousseline sauce reminds me a lot of the sauce I love on poached eggs."
"Truly?" Frederic Spedden asked, enjoying his own bit of salmon. "What sauce might that be?" Hint

bechamel sauce

applesauce

hollandaise sauce

tartar sauce

NEXT>

Question 9 of 10

9. Martha Mydear looked at her plateful of roast squab and cress. "Say, can you tell me something?"
Captain Smith nodded, and kept smiling as the ship lurched a bit.
Martha ignored the lurch and asked, "What kind of bird is a squab?"
Hint

pheasant

turkey

pigeon

crow

NEXT>

Question 10 of 10

10. "This is lovely," Martha Mydear said. "But I am so full I can hardly take a bite!"
Ella White agreed, adding, "This pudding reminds me of a hotel I stay at whenever I am in New York."
Martha swallowed, then asked, "What hotel is that?" Hint

Ritz

Stanhope

Plaza

Waldorf

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Most Recent Scores

Dec 18 2024 : Guest 69: 4/10
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Oct 27 2024 : Luckycharm60: 10/10

Score Distribution

Quiz Answer Key and Fun Facts

1. Martha Mydear was delighted by the exquisite aromas in the Titanic's breakfast room, and glanced curiously at the buttery treats on her table companion's china plate. "What are those delicious looking biscuits?" "Sultana scones," Margaret Brown said. "But tell me please," Martha asked, "what are sultanas?"

Answer: golden raisins

Sultanas are the dried form of grapes, usually either white or pale green, and the resultant raisins are a light golden color. Originating in areas of the Ottoman Empire, nowadays the sultana is also mass produced in Australia.
Sultanas can be added to scones, breads, puddings and almost any other recipe that would be amenable to the addition of raisins.
Margaret (Molly) Brown is perhaps one of the best-known survivors of the Titanic disaster. Her story was the basis for the play titled "The Unsinkable Molly Brown", which eventually became the 1964 MGM movie starring Debbie Reynolds.

2. "Oh, that looks delicious," Martha Mydear said, as Madeleine Astor spooned a bit of marmalade onto her graham roll. "I had not tried this until we breakfasted here on the Titanic," Madeleine replied. "I am told it is Oxford marmalade." Martha peered closer and asked, "What type of fruit is in Oxford marmalade?"

Answer: Seville oranges

Oxford marmalade is a very dark, sweet spread, and is traditionally packed with thick-cut slices of Seville orange - a kind of bitter, thick-skinned orange grown specially for making marmalade.
Graham rolls are made with graham flour, whole wheat flour and several other ingredients, and can be made as either a yeast bread or a quick bread.
Madeleine Astor, pregnant at the time of the Titanic disaster, survived, although her husband - John Jacob Astor IV - did not.

3. At lunchtime, the Titanic's dining saloon was busy with conversation and the musical clinking of china and silver and crystal. Martha thanked the waiter as he set a bowl of soup in front of her, then another in front of her new acquaintance - Ida Straus. "Ah," Ida sighed, "Cockie-leekie soup." Martha picked up her soup spoon and asked, "What are the main ingredients in cockie-leekie soup?"

Answer: chicken and leek

Cockie-leekie soup is a Scottish creation, and originally had a rather surprising ingredient - prunes. A very simple and hearty soup, it can be served as either a first course or as a main meal.
While she had the opportunity to escape, Ida Straus chose to remain with her husband Isidor, and they both perished.

4. "Oh my," Martha Mydear said, gazing down at her plate. "This is obviously a fish." John Jacob Astor IV chuckled, and nodded. "Herring, to be precise. It is a very simple dish, but the name always makes me think of overindulging!" Martha glanced at him, then turned her attention back to her plate. "And just what is the name of this simple fish dish?"

Answer: soused herring

'Sousing' actually means soaking something in a brine or other preserving liquid. Soused herring is traditionally raw herring (although cooked herring is sometimes soused) soaked in a marinade which may include vinegar, wine, cider, sugar, tea, onions, spices and herbs. It is usually served cold.
Raw herring that has been pickled in vinegar is called a 'rollmops'.
John Jacob Astor IV did not escape the sinking, although his body was recovered and he was buried at Trinity Cemetery in New York.

5. Martha Mydear said, "I do believe I shall have to stroll the deck several times to work off this luncheon!" Mary Marvin nodded. "I shall have to as well. But first I am going to enjoy this Egg a L'Argenteuil. Say, do you know what 'a l'Argenteuil' means?"

Answer: with asparagus

Argenteuil is a region in the Seine-et-Oise area of northern France, and it is known for the excellent asparagus grown there. A dish served 'a l'Argenteuil' is often one that uses just the asparagus tips. A few of the more popular companions to asparagus are lamb, seafood and eggs.
Mary and Daniel Marvin were returning home from their European honeymoon. Mary survived, but Daniel did not.

6. "Oh, I don't believe I ever had this dish before," Martha Mydear said, studying her plateful of chicken. Kornelia Andrews said 'I did once, when I was in Annapolis. The dish is named after the state." Martha, knowing the answer but wanting to keep Kornelia engaged, asked "Which state is that?"

Answer: Maryland

Chicken a la Maryland is basically pan-fried chicken topped with a cream gravy. It may first be marinated in buttermilk, or dredged in buttermilk and flour. While there are numerous variations to the recipe, and the accompanying side dishes, the chicken and gravy is usually served with a vegetable rice.
Miss Kornelia Andrews survived the Titanic's sinking, but died in 1913 of pneumonia.

7. The Titanic's 1st class dining saloon is rich with the sounds of silver against china as the diners enjoy their different selections. "What is that?" Martha asked Benjamin Guggenheim, nodding at his bowl. "Consomme Olga," he replied, dipping his spoon back into the broth. Martha frowned. "I cannot tell - is that a hot or cold soup?"

Answer: hot

Consomme Olga is served hot, and made from veal or beef stock. After adding such ingredients as carrot, celery, ground meat and beaten egg whites, the stock is brought to a boil, then simmered until done. After ladling the stock through cheesecloth into a bowl, a clearish brown broth is the end result to which the signature ingredient is added - thinly sliced sea scallops.
Benjamin Guggenheim is quoted as saying 'We've dressed up in our best and are prepared to go down like gentlemen.' He died in the sinking, and his body was not recovered.

8. "Oh, this is just divine," Martha Mydear said, forking up another piece of sauced salmon. "This mousseline sauce reminds me a lot of the sauce I love on poached eggs." "Truly?" Frederic Spedden asked, enjoying his own bit of salmon. "What sauce might that be?"

Answer: hollandaise sauce

Mousseline Sauce is basically hollandaise sauce with the addition of stiffly whipped cream. It is very rich, and typically served with asparagus, broccoli, poached fish, egg and chicken dishes.
Frederic Spedden, his wife, son, and their two servants all survived the disaster.

9. Martha Mydear looked at her plateful of roast squab and cress. "Say, can you tell me something?" Captain Smith nodded, and kept smiling as the ship lurched a bit. Martha ignored the lurch and asked, "What kind of bird is a squab?"

Answer: pigeon

Squabs are slaughtered when they have just reached adult size, usually at the age of one month. Tender and moist, squab has a richer taste and texture than most other poultry, and is considered a bit of a delicacy.
Captain Smith went down with his ship.

10. "This is lovely," Martha Mydear said. "But I am so full I can hardly take a bite!" Ella White agreed, adding, "This pudding reminds me of a hotel I stay at whenever I am in New York." Martha swallowed, then asked, "What hotel is that?"

Answer: Waldorf

Waldorf pudding has no proven link to the storied Waldorf Hotel, but there is a similarity to Waldorf salad as far as ingredients are concerned. The pudding is essentially a bread pudding, with added ingredients such as walnuts, raisins and apples.
Mrs. Ella White, and her maid Amelia Bissette, survived the sinking of the Titanic.

Source: Author beergirllaura

This quiz was reviewed by FunTrivia editor WesleyCrusher before going online.
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