The details of the Hindenburg menu are hard to track down. The Nazi Party was humiliated by the disaster. The zeppelin had been a sign of their mastery and dominance of the air. To have the massive airship go down in flames showed the serious flaws in their thinking.

Most records of the Hindenburg were forever sealed by the Nazi Party and have since disappeared. All that is left are first hand accounts and news reports from the time. I have not been able to find the exact recipes, but below are recipes I was able to piece together. Please let me know if you find anything on the culinary experience on the Hindenburg.

Before dinner, quite a few of the guests would have Old-Fashioned Whiskey Cocktails in the smoking saloon. Yes, there was an entire room dedicated to smoking on the highly flammable Hindenburg.

The Old-Fashioned Whiskey Cocktail

Dissolve a small lump of sugar in a little water in a whiskey glass. Add 2 dashes of Angostura Bitters. Add an ice cube, a piece of lemon peel and one jigger whiskey. Mix with a small bar spoon and serve, leaving the spoon in the glass.

None of the first hand accounts went into details of the salad course, other than – they served a salad course in the dining room.

German Potato Salad (Unauthentic for the Hindenburg, but it makes a good potato salad.)

5 lbs. potatoes (do not use baking potatoes because they are too flaky)

1/2 cup diced smoked bacon

3 tablespoons white vinegar

1 tablespoon sugar

1 teaspoon sea salt

1/4 teaspoon fresh ground pepper

3/4 cups sliced green onions

1/4 cup chopped chives

Clean and Boil the potatoes until cooked, but still firm. Cut the potatoes into bite-size chunks. In a bowl, combine: the smoke bacon, vegetable oil, white vinegar, sugar, sea salt, ground pepper, green onions and chives. Pour the mixture over the potato chunks, making sure each one is covered. Chill and serve. Is also pretty good warmed.

Vinaigrette Herb Salad Dressing (Authentic to the time period and German, but no proof that it was actually used on the salads on the Hindenburg. Either way, it’s a good dressing.)

6 tablespoons olive oil

2 tablespoons vinegar

2 tablespoons dry white wine

1 tablespoon prepared mustard

1/2 small white onion, minced

2 small gherkins (i.e. pickles), drained and chopped

1 tablespoon capers, drained and chopped

2 hard boiled eggs, finely chopped

1 tablespoon minced parsley

Combine oil, vinegar, wine and mustard in a bottle and shake vigorously until well blended. Combine onion, gherkins, capers and hard boiled eggs in a bowl and pour dressing over them. Season with salt and stir in parsley. Let chill for half an hour and serve over greens.

The rest of the dinner on the Hindenburg is pretty easy to make.

Due to limited cooking and storage space on the Hindenburg, most of the food on the zeppelin was not very glamorous for a luxury liner. Sandwiches, cold cheeses and canned meats were the typical fair on board. It’s probably why everyone stuck with the whiskey cocktails.

Light up your smokes, kick back with an old-fashioned whiskey cocktail and enjoy the ride.

The Hindenburg Promotional Poster

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