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| King George IV by Lawrence, 1816 |
Hot Dishes
160 tureens of soup: 80 of turtle, 40 of rice, 40 vermicelli
160 dishes of fish: 80 of turbot, 40 of trout, 40 of salmon
160 hot joints: 80 of venison. 40 of roast beef with three barons, 40 of mutton and veal
160 dishes of vegetables: potatoes, peas and cauliflowers
480 sauce boats: 240 of lobster, 120 butter, 120 mint,
Cold Dishes
80 dishes of braized ham
80 savory pies
80 dishes of daubed geese, two in each
80 dishes of savoury cakes
80 pieces of beef braised
80 dishes of capons braised, 2 in each
1,100 side dishes of various sorts
320 dishes of mounted pastry
320 dishes of small pastry
400 dishes of jellies and creams
160 dishes of shell fish 80 of lobster and 80 of crayfish
161 dishes of cold roast fowls
80 dishes of cold house lamb
Total Quantities
7,442lbs of beef
7,133lbs of veal
20,474lbs of mutton
20 quarters of house lamb
20 legs of house lamb
5 saddles of lamb
55 quarters of grass lamb
160 lambs sweetbreads
389 cow heels
400 calves' feet
250lb of suet
160 geese
720 pullets and capons
1610 chickens
520 fowls
1730lbs of bacon
5501bs of lard
9121bs of butter
84 hundred of eggs
All of which are independent of the eggs, butter, flour and necessary articles in the pastry and confectionary departments.
The total supply for serving up the Banquet was 6704 dinner plates, 1406 soup plates, 1499 dessert plates, 288 large ale and beer pitchers.
You can find out more about George's magnificent life of largesse in Life in the Georgian Court, now available to order worldwide!
10 comments:
I am reading this at 7.37 in the morning and feeling slightly sick as a result! Boy were they gluttons in those days!
And George was one of the worst of all!
Gosh, I wonder how many Nectar points he got?
I bet he spent them all on MORE FOOD!
What, no dessert? :-)
I wonder what the desserts were like.
A future post!
Understated, I'm sure!
not much fish. few vegetables. being rich folks they'd have sugar desserts. no mention of culinary or medicinal spices/herbs. tonics. aperitifs as they were then. see any salad greens? anything like that? Aqua vita of any sort? Larks' tongues? the rice is interesting. Wonder what that is exactly? Not a lot of that around at the time. Didn't see a swan, wild boar or other exotic. Taters makes sense though they didn't much know what to do with them. one hell of a lot of animal source saturated fatty acids. Except coconut. No hydrogenated corn oil or margarine or oreos. No corn at all actually. No gourds. Nothing much from the Indies. or Africa or the Americas except the taters. Where are the eels. Eels used to be a really big thing among big shots. Seal? Porpoise, Whale, Walrus? No adventurous suppliers! the sugar had to be W. Indies slave cane sugar. no other big source around. no mention of salt. salt was a big deal. the 'holder' of the Salt. Above or below the Salt.
It's a lot of food, to be sure, but not very adventurous food!
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