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This Jane Austen blog brings Jane Austen, her novels, and the Regency Period alive through food, dress, social customs, and other 19th C. historical details related to this topic.

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A Feast for a Prince

July 22, 2008 by Vic

Planning a banquet for the Prince of Wales (later the Prince Regent) took an enormous amount of time, money, and effort. The following is a partial list of food Lady Fetherstonhaugh of Uppark estimated would serve one hundred guests in 1784:

Kitchen at Uppark

2 Bucks, a Welsh sheep, a doz. Ducks, – 4 Hams, dozens of pigeons, and Rabbits, Flitches of Bacon, Lobsters and Prawns; a Turtle of 120 lbs; 166 lbs. of Butter, 376 Eggs, 67 Chickens; 23 Pints of Cream, 30 lbs. of Coffee, 10 lbs. of Fine Tea; and three lbs. of common tea.

41 Port; 7 Brandy; 1 1/2 Hold of strong Beer; while Musicks cost £26 5s 0d and another chef to assist Moget cost £25; another 2 Bucks added cost £11; 2 more sheep cost only £2 10s, and another 2 carp £1 10s 0d. – National Trust, Investigating the !8th Century. p 26

One can only surmise that too many royal visits could deplete even the wealthiest family coffers! In January 1817, the Prince Regent asked Antonin Careme, the famed French chef, to cook a meal at Brighton:

On 18 January 1817, George invited the greatest (and most expensive) chef in the world, Marie-Antoine Carême, to prepare a unique and extravagant dinner in honour of the visiting Grand Duke Nicholas of Russia. Carême had previously cooked for Napoleon, the Rothschilds and the Tsar. But on that cold night in 1817, Carême outdid all his previous achievements – creating 127 dishes. The evening’s pièce de résistance was a 4ft-high Turkish mosque constructed entirely out of marzipan, although there were pigeon pies, saddles of lamb and a hundred other delicacies. So pleasurable was the feast that the Prince Regent exclaimed: “It is wonderful to be back in Brighton where I am truly loved.” – Blow Out! History’s 10 Greatest Banquets

Read more about food, entertainment, and the master of Uppark in the following links:

  • The Dairy Maid and the Master of Uppark
  • An English Meal
  • Regency Dinner Parties and Etiquette
  • Antonin Careme: Chef Extraordinaire During the Regency Era
  • An Extraordinary Banquet
  • National Trust, Uppark
  • Prince Hosts Regency Banquet

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Posted in jane austen, Regency food, Regency Life, Regency style, Regency World | Tagged Antonin Careme, Feast for the Prince of Wales, Lady Fetherstonhaugh, Uppark | 3 Comments

3 Responses

  1. on July 22, 2008 at 23:58 Kalianne

    Lady Fetherstonhaugh certainly knew how to entertain a crowd – surely the visitor’s were staying for more than one meal though!


  2. on July 23, 2008 at 12:45 Vic (Ms. Place)

    You’re probably right Kalianne. Most likely Lady F. was making a grocery list for a protracted stay for her guests. However, it was common to serve a number of courses, each with a variety of choices at one meal. The waste was astounding! To gain insight on what an ordinary meal for gentry was like in those days, click on my link, An English Meal. In it I quote Louis Simond, who traveled to England in 1811 and wrote down his observations.


  3. on November 26, 2009 at 01:09 Family Dinners, Regency Style « Jane Austen's World

    […] A Feast for a Prince […]



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