Dining First Class on the RMS Titanic

From the creator

Signup for your FREE trial to Wondrium here: http://ow.ly/rSyS30sfmaG Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Green Chartreuse: https://bit.ly/onlinebottlesmax Leaf Gelatin: https://amzn.to/3NY6Y5S LINKS TO SOURCES** Last Dinner on the Titanic by Rick Archbold and Dana McCauley: https://amzn.to/3tqNz5s Titanic, First Accounts: https://amzn.to/3L2f7UH The Sinking of the Titanic: 1912 Survivor Accounts by Bruce M. Caplan and Logan Marshall: https://amzn.to/3KSKock The 10 Best Titanic Survivor Stories: https://amzn.to/3wioSK3 RECIPE Ingredients: 16 sheets Gelatin (or 4 envelopes of powdered gelatin) 3 cups (750ml) Water 1/2 cup (50g) Sugar 1 cup (250ml) Chartreuse 2-4 ripe Peaches or a large can of peaches in syrup 1 cup (250ml) Simple syrup (not necessary if using canned peaches 1. Soak the gelatin in cold water for 5 minutes. 2. Bring the water and sugar to a simmer in a large saucepan then remove it from t

Published 2022-04-12 · Watch on YouTube ↗
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