The different delicacies served in the ship 'Titanic', which drowned in 1912, will be available to cruisers who get onboard the Titanic Memorial Cruise.
Yvonne Hume, the great-niece of the vessel's first violinist John Law Hume, has compiled the dishes available in the ship in her new book.
"Over the years I have become fascinated with not only this majestic liner, but also the food served on board," the Scotsman quoted Hume as saying.
She added: "I just researched and found the actual menus themselves and then brought them up to date as well as simplifying them so that cooks of all skills can actually recreate the menus."
Miles Morgan Travel, the organisers of the Titanic Memorial Cruise, plans to re-create the original Titanic menu.
Tara Plumley, of MMT, said: "We are planning to re-create the menus that were served in first class, second class and third class.
"We will also be organising the high teas that were so popular on board the Titanic. The chefs with the Fred Olsen line are keen to be as accurate as possible."
Apparently, honey-roasted salmon with mouseline sauce was served in first class on the evening of 14 April, moments before the ship sank.
The ship also offered a choice of 11-course menus for first class passengers, which included oysters to start, roast squab for main and Waldorf pudding to finish.
Second-class travellers were served pea soup, baked haddock with sharp sauce, and coconut sandwich with American ice-cream.
And the third-class passengers were given rice soup, beef and potatoes and plum pudding.
Hume, who lives in Norfolk, added: "I think the whole subject is almost romantic.
"There are many Titanic societies across the land and these enthusiasts get together and have Titanic-themed evenings as this is their point of interest."
Titanic Memorial Cruise will set sail on April, 2012 to mark the 100th anniversary of the disaster.