What Did Steerage Passengers Eat on Long Transatlantic Voyages Before the Titanic?

Transatlantic voyages before the era of the Titanic were a far cry from the luxurious travel experiences we associate with ocean liners today. The journey was long, often taking several weeks, and conditions on board for steerage or third-class passengers were particularly challenging. One of the most significant aspects of this experience was the food provided to these passengers. Unlike the Titanic, which was one of the first ships to offer a dining room and prepared meals for third-class passengers, earlier vessels had a much different approach to feeding their lower-class passengers.

The Food Provision System

Before the Titanic, steerage passengers were typically responsible for their own meals. Upon boarding, each passenger was given a ration of basic foodstuffs, such as hardtack (a type of dry biscuit), salted meat, cheese, and dried peas or beans. They were also provided with a small cooking stove, shared among several passengers, where they could prepare their meals. This system was not only cost-effective for the shipping companies, but it also allowed passengers to prepare food according to their own cultural and dietary preferences.

Quality and Variety of Food

The quality and variety of food provided to steerage passengers were generally poor. The food was basic and intended to prevent starvation rather than provide a balanced diet. Fresh fruits and vegetables were rare, and the diet was high in salt and carbohydrates. This lack of nutritional balance often led to health problems among passengers, such as scurvy due to vitamin C deficiency.

Changes Over Time

As the 19th century progressed, some improvements were made to the food provision system for steerage passengers. Some shipping lines began to provide prepared meals, although these were still basic and often of poor quality. The introduction of canned foods also added some variety to the diet. However, it was not until the early 20th century, with ships like the Titanic, that significant changes were made to the food and dining experience of third-class passengers.

Conclusion

The experience of steerage passengers on transatlantic voyages before the Titanic was a challenging one, particularly when it came to food. The provision system was basic and the diet was often poor in quality and variety. However, these conditions gradually improved over time, leading to the more familiar dining experiences we associate with ocean travel today.