Eggs Benedict - History of Eggs Benedict
© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. This web site may not be reproduced in whole or in part without permission and appropriate credit given. If you quote any of the history information contained below for research in writing a magazine or newspaper article, school work or college research, and/or television show production, you must give a reference to the author, Linda Stradley, and to the web site What's Cooking America.
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1860s - Credit is given to Delmonico’s Restaurant, the very first restaurant or public dining room ever opened in the United States. In the 1860’s, a regular patron of the restaurant, Mrs. LeGrand Benedict, finding nothing to her liking and wanting something new to eat for lunch, discussed this with Delmonico’s Chef Charles Ranhofer (1936-1899), Ranhofer came up with Eggs Benedict. He has a recipe called Eggs a' la Benedick (Eufa a' la Benedick) in his cookbook called The Epicurean published in 1894:
A Cozy Book of Breakfasts and Brunches, by James L. Brown & Karletta Moniz, Prima Publishing, 1996.
A History of Eggs Benedict, by JHC, BRUNCH.ORG.
Eggs Benedict New York - What is Eggs Benedict?, Josh Karpf.
Eggs Benedict still reigns supreme, by John Edward Young, The Christian Science Monitor, January 02, 2003.
Ranhofer, Charles. The Epicurean. A Complete Treatise of Analytical and Practical Studies on the Culinary Art, Including Table and Wine Service, How to Prepare and Cook Dishes? etc., and a Selection of Interesting Bills of Fare of Delmonico's from 1862 to 1894 (part 1). New York: C. Ranhofer, 1894.
The Boston Cooking-School Cook Book, 1918, by Fannie Farmer, Great Books Online.
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