With the Royal Wedding of Prince William and Kate Middleton fast approaching, we’ve decided to round up some of our favorite royal eponymous recipes or royal-inspired recipes. Featured in:
Royal Recipes: Food Fit for Kings »
Swedish princesses Martha, Margaretha, and Astridin loved baking this smooth, vanilla cream and raspberry jam filled cake in their domestic science classes so much that their professor, Jenny Âkerstrom, named the confection after them.
See the recipe for Princess Cake »
Made for Queen Elizabeth II’s coronation lunch, in 1953, this curry powder- and mango chutney-laced chicken salad has been wildly popular in Britain ever since.
See the recipe for Coronation Chicken Salad »
Inspired by the colors of the Italian flag, a pizza maker served this tomato, mozzarella, and basil pie to Queen Margherita of Savoy (1851-1926) while she was visiting Naples around 1889.
See the recipe for Pizza Margherita »
Popular at afternoon teas in England, this light and delicious sponge cake was named in honor of Queen Victoria.
See the recipe for Victoria Sponge Cake »
Much speculation surrounds the origin of this sweet treat’s name. While some believe that it took its name from Queen Charlotte of the United Kingdom (1744-1818), others believe it was created by Russian Czar Alexander I’s French chef Marie Antoine Careme (1784-1833), and named after the Czar’s sister-in-law, Charlotte of Prussia.
See the recipe for Raspberry Charlotte »
Queen Elizabeth II’s mother, also named Elizabeth (1901-2002) was first introduced to this flourless cake by her Polish friend and renowned pianist Jan Smeterlin (1892-1967). Her ensuing love of the dessert would give it its name either through Smeterlin, the food writer Clementine Paddleford, or the dessert queen Maida Heatter.
It is believed that this salad was named after the French King Louis XIV, or the “Sun King” (1638-1715) who was known for the large amounts of food he could eat. Legend has it that an autopsy carried out after his death revealed that his stomach was twice the size of that of ordinary men.
See the recipe for Crab Louie »
The name of this classic French sauce is thought to have originated from the nickname of French King Henry IV (1553-1610), “le Grand Bearnais.” It brings together emulsified butter, egg yolks, and herbs.
See the recipe for Bearnaise Sauce »
Many believe that Yorkshire pudding was first invented in the kitchens of King Henry II, where drippings from roasting mutton were used to flavor baked batters.
See the recipe for Yorkshire Pudding »
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