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== Headline text == EGGS BENEDICT =) brandan whitehead |
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[[Image:Eggs Benedict.jpg|thumb|right|Eggs Benedict]] |
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'''Eggs Benedict''' is a dish that consists of two halves of an [[English muffin]], topped with [[ham]] or [[bacon]], [[poached egg]]s, and [[hollandaise sauce]]. |
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==Origin== |
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There are differing accounts as to the origin of eggs Benedict. |
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1.) beast football player |
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In an interview in the "Talk of the Town" column of ''[[The New Yorker]]'' in 1942, the year before his death,<ref>{{cite web | url = http://www.echonyc.com/~jkarpf/eggs/feedback.html#lemuel | title = Eggs Benedict New York: Feedback | accessdate = 2007-02-23 | last = Benedict | first = Cutts | archiveurl = http://web.archive.org/web/19981201223133/http://www.echonyc.com/~jkarpf/eggs/feedback.html#lemuel | archivedate = 1998-12-01 }}</ref> Lemuel Benedict, a retired Wall Street stock broker, claimed that he had wandered into the [[Waldorf-Astoria Hotel| Waldorf Hotel]] in 1894, hoping to find a cure for his morning hangover, and ordered "buttered toast, poached eggs, crisp bacon and a hooker of hollandaise". [[Oscar Tschirky]], the [[maître d'hôtel]] and legendary "Oscar of the Waldorf", was so impressed with the dish that he put it on the breakfast and luncheon menus, but substituted ham and a toasted English muffin for the bacon and toast.<ref name = newyorker1942>{{Citation | last = | first = | author-link = | year = 1942 | date = December 19, 1942 | title = Talk of the Town | periodical = [[The New Yorker]] | pages = }} '''Notes:''' ''This hasn't been verified at the source, but is instead taken from the letter to Karpf by Cutts Benedict and the page of J.J. Schnebel.''</ref> |
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2.) P.I.M.P |
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3.) bes kid eva |
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[[Craig Claiborne]], in September 1967, wrote a column in ''[[The New York Times Magazine]]'' about a letter he had received from Edward P. Montgomery, an American then residing in France. In it, Montgomery related that the dish was created by Commodore E.C. Benedict, a banker and yachtsman, who died in 1920 at the age of 86. Montgomery also included a recipe for eggs Benedict, stating that the recipe had been given to him by his mother, who had received it from her brother, who was a friend of the Commodore.<ref name = claiborne1967>{{Citation | last = Claiborne | first = Craig | author-link = Craig Claiborne | title = American Classic: Eggs Benedict | newspaper = [[The New York Times Magazine]] | pages = 290 | year = 1967 | date = September 24, 1967 | url = http://select.nytimes.com/gst/abstract.html?res=F40B13FB3B5F16738DDDAD0A94D1405B878AF1D3 | access-date = 2007-02-19 }}</ref> |
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Mabel C. Butler of Vineyard Haven, Massachusetts in a November 1967 letter printed in ''The New York Times Magazine'' responded to Montgomery's claim by correcting that the "true story, well known to the relations of Mrs. Le Grand Benedict", of whom she was one, was: |
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<blockquote>Mr. and Mrs. Benedict, when they lived in New York around the turn of the century, dined every Saturday at [[Delmonico's Restaurant| Delmonico's]]. One day Mrs. Benedict said to the ''maitre d' hotel'', "Haven't you anything new or different to suggest?" On his reply that he would like to hear something from her, she suggested poached eggs on toasted English muffins with a thin slice of ham, hollandaise sauce and a [[Tuber (genus)|truffle]] on top.<ref name = butler1967>{{Citation | last = Butler | first = Mabel C. | title = Letters: Benedicts' Eggs | newspaper = [[The New York Times Magazine]] | pages = SM40 | year = 1967 | date = November 26, 1967 | url = http://select.nytimes.com/gst/abstract.html?res=F1061FF63D5814728FDDAF0A94D9415B878AF1D3 | access-date = 2007-02-23 }}</ref></blockquote> |
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==Variations== |
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Many variations on the traditional eggs Benedict are available in some restaurants or locations. With the exception of the Egg McMuffin, none of these are as widely known as eggs Benedict. |
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* '''Seafood Benedict''' replaces the bacon with [[crab]] and/or [[shrimp]] and/or [[lobster]] and/or baby [[scallops]]. |
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* '''Eggs Blackstone''' substitutes [[Bacon#Cuts of bacon| streaky bacon]] for the ham and adds a tomato slice.<ref>{{cite book | last = Rombauer | first = Irma S. | authorlink = Irma S. Rombauer | coauthors = Marion Rombauer Becker | others = Illustrated by Ginnie Hofmann and Ikki Matsumoto | title = [[The Joy of Cooking]] | origyear = 1975 | edition = 1st Scribner Edition 1995 | year = 1995 | publisher = [[Charles Scribner's Sons| Scribner]] | location = New York, NY | isbn = 0-02-604570-2 | pages = 222 | chapter = Egg Dishes }} '''Notes:''' ''Title of recipe is poached eggs Blackstone. Uses fried slice of flour dipped tomato, minced bacon, poached eggs, and hollandaise. No bread for base.''</ref><ref>{{cite web | url = http://www.heritagehouseinn.com/refresh_menu.html | title = The Heritage House - Menu | accessdate = 2007-02-26 | archiveurl = http://web.archive.org/web/20060501135905/http://heritagehouseinn.com/refresh_menu.html | archivedate = 2006-05-01 | quote = <small>Eggs Blackstone, poached eggs served with house made English muffin, apple smoked bacon, tomatoes and hollandaise.</small> }} '''Notes:''' ''Located in Mendocino, California.''</ref><ref>{{cite web | url = http://www.rulloffs.com/brunch.htm | title = Rulloff's - Sunday Brunch Menu | accessdate = 2007-02-26 | archiveurl = http://web.archive.org/web/20051109124509/http://www.rulloffs.com/brunch.htm | archivedate = 2005-11-09 | quote = <small>Eggs Blackstone poached eggs over crispy bacon and thin sliced tomatoes on a toasted english muffin, with hollandaise sauce</small> }} '''Notes:''' ''Located in Ithaca, New York.''</ref> |
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EGGS BENEDICT =) brandan whitehead |
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* '''Eggs Florentine''' substitutes [[spinach]] for the ham.<ref>{{Citation | last = | first = | title = Rich mix of patrons makes Moto's special | newspaper = [[The Atlanta Journal-Constitution| The Atlanta Journal and The Atlanta Constitution]] | pages = A/6 | year = 1986 | date = December 18, 1986 | url = }} <small>“eggs Florentine ($3.95), eggs poached and topped with Hollandaise sauce, served on spinach and English muffin”</small> '''Notes:''' ''Not directly verified. Viewed through Google News Archive snippet view.''</ref><ref>{{cite web | url = http://www.eatgoodstuff.com/hermosa-menu.html | title = Good Stuff Hermosa Beach - Menu | accessdate = 2007-03-08 | publisher = Good Stuff Restaurants | archiveurl = http://web.archive.org/web/20060418112759/http://www.eatgoodstuff.com/hermosa-menu.html | archivedate = 2006-04-18 | quote = <small>Eggs Florentine The same good stuff as the benedict, only with fresh spinach instead of ham </small>}} '''Notes:''' ''Located in Hermosa Beach, California.''</ref><ref>{{cite web | url = http://www.buffrestaurant.com/menu.html | title = The Buff Restaurant - Menu | accessdate = 2007-03-08 | publisher = The Buff Restaurant | archiveurl = http://web.archive.org/web/20060420163714/http://www.buffrestaurant.com/menu.html | archivedate = 2006-04-20 | quote = <small>EGGS FLORENTINE - SPINACH, CREAM CHEESE, TOMATO, AND MUSHROOMS TOPPED WITH HOLLANDAISE ON A MUFFIN </small> }} '''Notes:''' ''Located in Boulder, Colorado.''</ref> Older versions of eggs Florentine add spinach to poached or stirred eggs Mornay – eggs covered in [[Mornay sauce]].<ref>{{Citation | last = Claiborne | first = Craig | author-link = Craig Claiborne | title = Maligned Vegetable Has Loyal Fans | newspaper = [[The New York Times]] | pages = 28 | year = 1960 | date = May 26, 1960 | url = http://select.nytimes.com/gst/abstract.html?res=F20E1FF83E5916738DDDAF0A94DD405B808AF1D3 }}</ref> |
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* '''Eggs Hussarde''' substitutes Holland rusks for the English muffin and adds [[Marchand de Vin]] sauce. The dish was created at [[Brennan's| Brennan's Restaurant]] in New Orleans.<ref name = demers1998>{{cite book | last = DeMers | first = John | others = Food photography by John Hay | title = Food of New Orleans: Authentic Recipes from the Big Easy | edition = 1st ed. | year = 1998 | publisher = [[Tuttle Publishing| Periplus Editions]] | location = Boston | isbn = 9625932275 | pages = 44 }}</ref><ref>{{cite web | url = http://www.brennansneworleans.com/r_eggshussarde.html | title = Recipes - Eggs Hussarde | accessdate = 2007-02-26 | publisher = [[Brennan's| Brennan's Restaurant]] | archiveurl = http://web.archive.org/web/20060206235002/http://brennansneworleans.com/r_eggshussarde.html | archivedate = 2006-02-06 }} '''Notes:''' ''Located in New Orleans, Louisiana.''</ref><ref>{{cite web | url = http://www.marashomemade.com/lunch_%20menu.htm | title = Brunch & Lunch Menu | accessdate = 2007-02-26 | publisher = Mara's Homemade Restaurant | archiveurl = http://web.archive.org/web/20060107214023/http://www.marashomemade.com/lunch_+menu.htm | archivedate = 2006-01-07 | quote = Eggs Hussarde Toasted English muffin, Canadian bacon, Marchand de Vin sauce, poached eggs and Mara’s Homemade hollandaise sauce }} '''Notes:''' ''Located in New York, New York.''</ref> |
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* '''Eggs Pacifica''' replaces the bacon with [[smoked salmon]]. |
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* '''Pacific Northwest Eggs Benedict''' Two Poached Eggs over Wild Alaskan [[Smoked Salmon]] on a Toasted English Muffin Covered with Hollandaise Sauce. Can also substitute [[dungeness crab| Dungeness]] [[crab cake| Crab Cakes]] for English Muffin. Popular food item at [[Pike Place Market| Pike Place Market's]] famous [http://www.eatatlowells.com Lowell's Restaurant]. |
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* '''Eggs Sardou''' substitutes artichoke bottoms and crossed anchovy fillets for the English muffin and ham, then tops the hollandaise sauce with chopped ham and a truffle slice. The dish was created at [[Antoine's| Antoine's Restaurant]] in New Orleans in honor of the French playwright [[Victorien Sardou]].<ref>{{cite book | last = Guste | first = Roy | title = Antoine's Restaurant Cookbook | year = 2005 | publisher = Guste Publishing | location = New Orleans, Louisiana | isbn = 978-0976592402 | pages = 88 | chapter = Eggs and Omelettes | quote = <small>This dish was created by Antoine on the occasion of a dinner he hosted for the French Playwright Victorien Sardou.</small> }} '''Notes:''' ''Antoine Alciatore left the U.S. in 1874 so that he could die and be buried in France. If the quote be true and the recipe unchanged since inception, eggs Sardou predates eggs Benedict by a good twenty years. First reference returned by a search of the NYT archive for eggs-Sardou/oeufs-Sardou occurs in 1960. First reference returned by a search of Google Books occurs in 1927. First reference returned by a search of the Google News Archive occurs in 1958.''</ref><ref>{{cite web | url = http://www.antoines.com/menus_sunday.html | title = Sunday "Jazz" Brunch Menu | accessdate = 2007-03-09 | publisher = [[Antoine's| Antoine's Restaurant]] | archiveurl = http://web.archive.org/web/20060422072649/http://www.antoines.com/sundaybrunch.html | archivedate = 2006-04-22 | quote = <small>Oeufs Sardou $17.25 Poached eggs over steamed artichoke bottoms with Hollandaise Sauce</small> }} '''Notes:''' ''Located in New Orleans, Louisiana. Page viewed differs from archived page in URL and price, but the description was unchanged.''</ref><ref>{{Citation | last = Claiborne | first = Craig | author-link = Craig Claiborne | last2 = Franey | first2 = Pierre | author2-link = Pierre Franey | title = EGGS SARDOU | newspaper = [[The New York Times]] | pages = Section 6, p. 87 | year = | date = November 3, 1985 | url = http://select.nytimes.com/gst/abstract.html?res=FA0D1FFC3F5C0C708CDDA80994DD484D81&showabstract=1 }} <small>“It consists of poached eggs served in artichoke bottoms crossed with anchovy fillets. The eggs are then served with a bit of hollandaise sauce spooned on top, along with a garnish of truffles and/or finely chopped ham. Some recipes call for creamed spinach as a base on which to place the artichokes; a nice idea, but not, I believe, a part of the original.”</small></ref> A more widespread version of the dish starts with a base of creamed spinach, substitutes artichoke bottoms for the English muffin, and drops the ham.<ref name = demers1998/><ref>{{Citation | last = Claiborne | first = Craig | author-link = Craig Claiborne | title = The Art Of Serving Artichokes | newspaper = [[The New York Times Magazine]] | pages = SM96 | year = 1960 | date = October 9, 1960 | url = http://select.nytimes.com/gst/abstract.html?res=F70B1FF63A551A7A93CBA9178BD95F448685F9 }} <small>“BRENNAN'S EGGS SARDOU”</small></ref><ref>{{cite web | url = http://www.louisianaexpresscompany.com/lexpbrunch1.htm | title = Brunch Menu | accessdate = 2007-03-09 | publisher = Louisiana Express Company | archiveurl = http://web.archive.org/web/20060504015201/http://www.louisianaexpresscompany.com/lexpbrunch1.htm | archivedate = 2006-05-04 | quote = <small>Poached Eggs ‘Sardou’ Two poached eggs on artichoke bottoms, creamed spinach, sauce hollandaise </small>}} '''Notes:''' ''Located in Bethesda, Maryland.''</ref> |
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* '''Artichoke Benedict''' replaces the English muffin with a hollowed [[Globe artichoke| artichoke]].<ref>{{cite web | url = http://www.artichokes.org/recipes.html | title = Artichoke Recipes | accessdate = 2007-02-28 | publisher = California Artichoke Advisory Board | archiveurl = http://web.archive.org/web/20060523190833/http://www.artichokes.org/recipes.html | archivedate = 2006-05-23 }}</ref><ref>{{cite book | last = California Artichoke Advisory Board | others = edited and compiled by Mary Comfort, Noreen Griffee, Charlene Walker | title = The California Artichoke Cookbook | year = 1998 | publisher = [[Ten Speed Press| Celestial Arts]] | location = Berkeley, California | isbn = 0890878552 | pages = 70 | chapter = Brunch, Lunch and Dinner, Too }}</ref><ref>{{cite web | url = http://www.customculinary.com/recipes.cfm?clctn=99&start=1&id=4667 | title = Recipes | accessdate = 2007-02-28 | publisher = Custom Culinary }} '''Notes:''' ''Archive.org doesn't have a copy of the page. The recipe is a near copy of the one provided by the California Artichoke Advisory Board, but scaled up by a factor of twelve and substitutes the company's hollandaise sauce base.''</ref> A variant that substitutes a mock hollandaise sauce was created for the [[South Beach Diet]] to create a breakfast that is lower in [[carbohydrate]]s and cholesterol than the original eggs Benedict.<ref>{{cite book | last = Agatston | first = Arthur | authorlink = Arthur Agatston | title = The South Beach Diet | year = 2003 | publisher = [[Rodale]] | location = Emmaus, Pennsylvania | isbn = 1579546463 | pages = 135 | chapter = Phase One Recipes }} '''Notes:''' ''This hasn't been verified with the source, but was gained through a recipe that references the book. The chapter name and page number were inferred from the Amazon.com listing of the book's table of contents and index. The recipe is a near copy of the one provided by the California Artichoke Advisory Board save for being scaled down by half and the use of a mock hollandaise sauce.''</ref> |
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* '''Country Benedict''' replaces the English muffin, ham, and hollandaise sauce with a [[Biscuit#Biscuits in North American usage| biscuit]], sausage patties, and [[country gravy]]. The poached eggs are replaced with eggs [[Fried eggs#North America| fried to choice]].<ref>{{Citation | last = | first = | title = All-Star Southern Breakfasts | newspaper = [[The Atlanta Journal-Constitution| The Atlanta Journal and The Atlanta Constitution]] | pages = M/10 | date = February 16, 1986 }} <small>"There is Country Benedict, which is two fried eggs with country sausage on biscuits topped with hollandaise sauce."</small> '''Notes:''' ''This was viewed through a Google News Archive keyhole, rather than directly verified with its source.''</ref><ref>{{cite web | url = http://www.orleanscasino.com/restaurants/courtyard-menu.html | title = Courtyard Cafe Menu | accessdate = 2007-02-27 | publisher = [[Orleans Hotel and Casino| The Orleans Hotel and Casino]] | archiveurl = http://web.archive.org/web/20051223043746/http://www.orleanscasino.com/restaurants/courtyard-menu.html | archivedate = 2005-12-23 | quote = <small>Country Benedict Buttermilk biscuit and sausage patty, topped with poached eggs and country gravy</small> }} '''Notes:''' ''Located in Las Vegas, Nevada. Archived page doesn't match current one. The archived menu item is "Country Biscuit Benedict" and the description is slightly different.''</ref><ref>{{cite web | url = http://www.bigbiscuitrestaurant.com/breakfast.html | title = Breakfast Menu | accessdate = 2007-02-27 | publisher = The Big Biscuit Restaurant | archiveurl = http://web.archive.org/web/20060430204715/http://www.bigbiscuitrestaurant.com/breakfast.html | archivedate = 2006-04-30 | quote = <small>Country Benedict scrambled eggs on a biscuit and sausage patty covered with sausage gravy, served with potatoes</small> }} '''Notes:''' ''Both Big Biscuit restaurants are located in Missouri.''</ref> |
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* '''Irish Benedict''' replaces the ham with [[corned beef]] hash{{cref|*}} or [[Irish bacon]].<ref>{{Citation | last = Townsend | first = Elisabeth | title = Dining Out | newspaper = [[The Boston Globe]] | year = 2005 | date = July 24, 2005 | url = }} <small>“Irish Benedict ($7.50): two poached Eggs and corned beef hash on an English muffin covered with hollandaise sauce”</small> '''Notes:''' ''Not directly verified. Viewed through Google News Archive snippet view.''</ref><ref>{{cite web | url = http://www.thefield.com/food/breakfast-menu.html | title = Breakfast Menu | accessdate = 2007-03-30 | publisher = The Field Irish Pub | quote = <small>Toasted muffin topped with Irish bacon & poached eggs finished with Hollandaise sauce.</small> }} '''Notes:''' ''Located in San Diego, California.''</ref><ref>{{cite web | url = http://www.straffordfarms.com/menu_bfast.html | title = Breakfast Menu | accessdate = 2007-03-30 | publisher = Strafford Farms Restaurant | archiveurl = http://web.archive.org/web/20060512235449/http://www.straffordfarms.com/menu_bfast.html | archivedate = 2006-05-12 | quote = <small>IRISH BENEDICT 3.95 two poached eggs on an English muffin with corn beef hash topped with a hollandaise sauce</small> }} '''Notes:''' ''Located in Dover, New Hampshire.''</ref> |
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* '''Salmon Benedict''' (Also known as Eggs Montreal, Eggs Royal or Eggs Royale) replaces the bacon with [[smoked salmon]]. |
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* '''Eggs Chesapeake''' replaces bacon with crabcake. |
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* '''Veggie Benedict''' replaces the bacon with avocado and tomato. |
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* The [[McDonald's]] [[Egg McMuffin]] was created by Herb Peterson, a McDonald's franchisee, in 1972. As a friend of [[Ray Kroc]]'s, he knew that Kroc liked eggs Benedict. Peterson sought to create a "poor man's version" by replacing the hollandaise with a slice of [[American cheese]]. To cook the eggs, Peterson paid a local blacksmith $90 to make a batch of [[Teflon]] coated rings.<ref>{{Citation | last = Horovitz | first = Bruce | title = Egg McMuffin cost $90 to create | newspaper = [[USA Today]] | pages = A.02 | year = 2002 | date = July 3, 2002 | url = http://pqasb.pqarchiver.com/USAToday/access/132110161.html?dids=132110161:132110161&FMT=ABS&FMTS=ABS:FT&date=Jul+3%2C+2002&author=Bruce+Horovitz&pub=USA+TODAY&edition=&startpage=A.02&desc=Egg+McMuffin+cost+%2490+to+create | access-date = 2007-02-20 }} '''Notes:''' ''This article was accessed through an online service subscribed to by the Houston public library, rather than from the link given here.''</ref> Mainly due to the success of the Egg McMuffin, McDonald's had a monopoly on the fast-food breakfast market until the mid-1980s.<ref>{{cite book | last = Love | first = John F. | title = McDonald's: Behind the Arches | publisher = [[Bantam Books]] | date = 1986, rev. 1995 | isbn = 978-0553347593 }}</ref> |
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* Slices of [[toast]] may be used instead of the traditional [[English muffin]]s. |
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* '''Waffle Benedict''' replaces the English muffins with a full waffle. It is commonly topped with [[maple syrup]] in addition to the hollandaise. |
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* '''Eggs Benedict Arnold''' replaces the English muffin with a biscuit and the hollandaise with country gravy, and also cooks the poached egg longer, so that the yolk is fully cooked. |
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==Timeline of published references== |
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Dates given refer to date of publication. |
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<p style="padding-left: 1.5cm; text-indent: -1cm">'''1898''' – In ''Eggs, and how to use them'', a recipe for eggs Benedict is given as "split and toast some small muffins; put on each a nice round slice of broiled ham, and on the ham the poached egg; pour over some Hollandaise sauce"<ref>{{cite book | last = Meyer| first = Adolphe | title = Eggs, and how to use them | publisher = Published by Author | date = 1898 | location = New York | pages = 43 }} '''Notes:''' ''This reference hasn't been directly verified, but instead comes by way of the online edition of the Oxford English Dictionary, accessed February 19, 2007. There were multiple printings of Meyer's book; the Cornell University library catalog lists one copy they have as published by Caterer Publishing, 3rd edition. Many cookbooks are modified when reprinted, some adding recipes. It is possible that the OED references a reprint and that the recipe isn't in the original.''</ref></p> |
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<p style="padding-left: 1.5cm; text-indent: -1cm">'''1900''' – In ''The Connecticut Magazine: an Illustrated Monthly, Volume VI'', a recipe for eggs Benedict is given as "A third variety is called Eggs Benedict. Broil a thin slice of cold-boiled ham cut the size of a small baker's loaf; toast a slice of bread, butter it and moisten with a little water; lay the ham on it and on that a poached egg. Serve individually."<ref>{{Citation | editor-last = Felch | editor-first = William Farrand | editor2-last = Atwell | editor2-first = George C. | editor3-last = Arms | editor3-first = H. Phelps | editor4-last = Miller | editor4-first = Francis Trevelyan | title = Unknown Article Title | journal = The Connecticut Magazine: An Illustrated Monthly | volume = VI | publisher = The Connecticut Magazine Co. | date = 1900 | pages = 204 }} '''Notes:''' ''This reference hasn't been directly verified, but was accessed through the snippet view of Google Books' digitized copy.''</ref></p> |
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<p style="padding-left: 1.5cm; text-indent: -1cm">'''1907''' – In ''Many Ways for Cooking Eggs'', a recipe for eggs Benedict is given that starts with the muffins. Unlike yeast leavened English muffins, the recipe muffins use baking powder and beaten egg whites for leavening; however, they are still baked on a griddle in muffin rings. The remainder of the recipe reads "Broil thin slices of ham. Make a sauce Hollandaise. Chop a truffle. Poach the required number of eggs. Dish the muffins, put a square of ham on each, then a poached egg and cover each egg nicely with sauce Hollandaise. Dust with truffle and serve at once."<ref>{{cite book | last = Rorer | first = Sarah Tyson | authorlink = Sarah Tyson Rorer | title = Many Ways for Cooking Eggs | publisher = Arnold & Company | date = c1907 | location = Philadelphia | pages = 46 | url = http://www.gutenberg.org/ebooks/6429 | accessdate = 2007-02-19 }} '''Notes:''' ''This is a troublesome reference in that the date and page reference comes from an online OED reference, accessed February 19, 2007. The Project Gutenberg copy of the book does contain a recipe for eggs Benedict, but doesn't list which printing was the source for their copy. Rorer's book had its first printing in 1907, a second in 1912 – both by Arnold and Company – and third by Kessinger Publishing in 2004.</ref></p> |
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<p style="padding-left: 1.5cm; text-indent: -1cm">'''1914''' – In the 1914 printing of the ''The Neighborhood Cook Book'', a recipe for eggs Benedict is given as "Place a slightly fried piece of ham on a piece of toast, place poached egg on ham, and pour over all a Hollandaise sauce."<ref>{{cite book | last = The Council for Jewish Women | title = The Neighborhood Cook Book | edition = 2nd edition | publisher = Bushong & Co | date = 1914 | location = Portland, Oregon | pages = 62 | url = http://digital.lib.msu.edu/projects/cookbooks/html/books/book_68.cfm | chapter = Entrees | chapterurl = http://digital.lib.msu.edu/projects/cookbooks/coldfusion/display.cfm?ID=neig&PageNum=66 | accessdate = 2007-02-19 }}</ref></p> |
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<p style="padding-left: 1.5cm; text-indent: -1cm">'''1918''' – In the 1918 printing of the ''[[Boston Cooking-School Cook Book]]'', a recipe for Eggs à la Benedict is given as "Split and toast English muffins. Sauté circular pieces of cold boiled ham, place these over the halves of muffins, arrange on each a dropped egg, and pour around Hollandaise Sauce II , diluted with cream to make of such consistency to pour easily."<ref>{{cite book | last = Farmer | first = Fannie Merritt | authorlink = Fannie Farmer | title = The Boston Cooking-School Cook Book | publisher = [[Little, Brown and Company]] | date = 1918 | location = Boston | url = http://www.bartleby.com/87/ | chapter = Eggs | chapterurl = http://www.bartleby.com/87/r0172.html | accessdate = 2007-02-19 }} '''Notes:''' ''There were many printings of this cookbook. The original 1896 printing did not contain a recipe for eggs Benedict.</ref></p> |
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<p style="padding-left: 1.5cm; text-indent: -1cm">'''1919''' – In ''The Hotel St. Francis Cook Book'', a recipe for eggs Benedict is given as "Cut an English muffin in two, toast, and put on platter. Put a slice of broiled ham on top of each half, a poached egg on top of the ham, cover all with Hollandaise, and lay a slice of truffle on top of the sauce."<ref>{{cite book | last = Hirtzler | first = Vincent | title = The Hotel St. Francis Cook Book | publisher = The Hotel Monthly Press | | date = c1919 | location = Chicago, Illinois | pages = 34 | url = http://digital.lib.msu.edu/projects/cookbooks/html/books/book_73.cfm | chapter = Menu for February 3 | chapterurl = http://digital.lib.msu.edu/projects/cookbooks/coldfusion/display.cfm?ID=hosf&PageNum=46 | accessdate = 2007-02-19 }}</ref></p> |
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<p style="padding-left: 1.5cm; text-indent: -1cm">'''1938''' – An advertisement for ''Haill Hayden's Hollandaise'' – a bottled hollandaise sold in a 6 ounce jar for 50¢ – runs in ''[[The New York Times]]''. "Here is a sauce such as no man has had before. On tasting it, great chefs have broken their egg-beaters over their knees and wept in jealousy! It is made of butter fragrant from timothy and alfalfa, eggs to which their mothers are still clucking at this hour, lemon and pungent spices! It is not profaned with a drop of oil or any substitutes. Serve it over cauliflower, artichokes, lettuce, eggs Benedict, fish, singing 'Broccoli, Broccoli,' as you eat".<ref>{{Citation | title = Advertisement for Haill Hayden's Hollandaise | newspaper = [[The New York Times]] | pages = 24 | year = 1938 | date = October 26, 1938 }}</ref></p> |
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<p style="padding-left: 1.5cm; text-indent: -1cm">'''1942''' – In an interview in ''The New Yorker'', Lemuel Benedict claims to have originated the dish with an order at the Waldorf Hotel, hoping for a hangover cure.<ref name = newyorker1942/></p> |
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<p style="padding-left: 1.5cm; text-indent: -1cm">'''1967''' – Craig Claiborne writes in ''The New York Times Magazine'' that Edward P. Montgomery wrote him a letter to say that eggs Benedict originated with Commodore E.C. Benedict.<ref name = claiborne1967/></p> |
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<p style="padding-left: 1.5cm; text-indent: -1cm">'''1967''' – In a letter printed in ''The New York Times Magazine'', Mabel C. Butler responds to Montgomery's claim by stating that Mrs. Le Grand Benedict originated the dish with an order at Delmonico's.<ref name = butler1967/></p> |
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Later editions of [[Charles Ranhofer]]’s cookbook ''The Epicurean'' contain a recipe for “Eggs à la Benedick”;<ref>{{cite book | last = Ranhofer | first = Charles | authorlink = Charles Ranhofer | title = The Epicurean Part Two | year = 2004 | publisher = Kessinger Publishing | location = Whitefish, Montana | isbn = 1432625497 | pages = 858 | quote = <small>Eggs à la Benedick—Cut some muffins in halves crosswise, … Cover the whole with Hollandaise sauce (No. 591).</small> }}</ref> however, the recipe is not present in the original 1894 edition.<ref>{{cite book | last = Ranhofer | first = Charles | authorlink = Charles Ranhofer | title = The Epicurean | url = http://digital.lib.msu.edu/projects/cookbooks/html/books/book_47.cfm | accessdate = 2007-04-11 | year = 1894 | publisher = Published by Author | location = New York | pages = 858 | chapter = Page 858 | chapterurl = http://digital.lib.msu.edu/projects/cookbooks/coldfusion/display.cfm?ID=epib&PageNum=276 }}</ref> Save for a hiatus from 1876 to 1879, Charles Ranhofer was the chef at Delmonico's from 1862 till his retirement in 1896. |
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==Trivia== |
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{{Trivia|date=September 2007}} |
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*The dish is the source of American actor [[Dirk Benedict]]'s stage name,<ref>{{cite web | url = http://www.dirkbenedictcentral.com/ | title = Dirk Benedict Central | accessdate = 2007-02-21 | archiveurl = http://web.archive.org/web/20060424055555/http://www.dirkbenedictcentral.com/ | archivedate = 2006-04-24 | quote = <small>Trivia- He gave himself the last name Benedict after eating a plate of Eggs Benedict. </small>}} '''Notes:''' ''The original web page shows a different bit of trivia in the "Did you know?" section every time the page is loaded.''</ref> adopted on the suggestion of his agent whilst searching for something more suitable for Hollywood than 'Niewoehner', his family name.<ref>{{cite news | title = Celeb BB: Dirk Benedict factfile | url = http://www.manchestereveningnews.co.uk/entertainment/film_and_tv/s/232/232241_celeb_bb_dirk_benedict_factfile.html | publisher = Manchester Evening News | date = January 4, 2007 | accessdate = 2007-03-01 | quote = <small>The US star started using the stage name Benedict on the suggestion of his agent, who was inspired by Dirk's breakfast of choice - Eggs Benedict.</small> }}</ref> |
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*South Dakota-based food historian Mary Gunderson created Eggs Benedict XVI to honor the [[Germany|German]] background of the recently elected [[pope]]. [[Sauerbraten]] or [[sausage]] and [[rye bread]] are the eggs' accompaniments.<ref>{{cite news | title = Food Historian Honors New Pope With ‘Eggs Benedict XVI’ | url = http://www.flashnews.com/news/wfn1050421J24205.html | publisher = Wireless Flash News | date = April 21, 2005 | accessdate = 2007-03-01 | quote = <small>Mary Gunderson has just created a new dish to honor Pope Benedict XVI’s German background that she calls – what else? – ‘Eggs Benedict XVI.’</small> }}</ref> |
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==Notes== |
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{{ cnote|*|Although rare in Ireland itself, [[corned beef and cabbage]] is ''the'' iconic Irish-American dish,<ref>{{Citation | last = Jenkins | first = Nancy Harmon | title = The Troubles That Irish Food Has Seen | newspaper = [[The New York Times]] | pages = C8 | year = 1990 | date = March 14, 1990 | url = http://select.nytimes.com/search/restricted/article?res=F30615F739580C778DDDAA0894D8494D81 | access-date = 2007-03-31 }} <small>“James O'Shea … this amazing American idea of Irish food: that it's corned beef and cabbage and that's it.” “You'd never see corned beef on an Irish menu”</small></ref> with over half of the 47 million pounds of corned beef sold annually in the United States sold in the two weeks prior to [[Saint Patrick's Day]].<ref>{{Citation | last = Smith | first = Kathie | title = REUBEN SANDWICHES : Celebrate St. Patrick’s Day with your favorite version | newspaper = [[The Blade (newspaper)| The Blade]] | year = 2007 | date = March 13, 2007 | url = http://www.toledoblade.com/apps/pbcs.dll/article?AID=/20070313/ART06/70313014 | access-date = 2007-03-31 }} <small>“More than 47 million pounds of corned beef are sold annually in the United States, according to FreshLook Marketing, with more than half of the corned beef in the United Sates each year sold in the two weeks prior to St. Patrick’s Day.”</small></ref> }} |
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==References== |
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{{reflist|2}} |
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==See also== |
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*[[List of egg dishes]] |
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*[[List of foods named after people]] |
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==External links== |
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*[http://breakfast.cereal.com/eggs-benedict.htm Eggs Benedict Recipe] |
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*[http://www.echonyc.com/~jkarpf/eggsbenedict.html Josh Karpf's Eggs Benedict New York] |
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*[http://members.cox.net/jjschnebel/eggsbene.html Who Cooked That Up?] page on origin of the dish with a recipe |
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*“[http://www.nytimes.com/2007/04/08/nyregion/thecity/08eggs.html?ex=1333684800&en=475ce1da09cb6767&ei=5090&partner=rssuserland&emc=rss Was He the Eggman?]” An account in ''The New York Times'' about Lemuel Benedict and the efforts of Jack Benedict, the son of Lemuel's first cousin, to promote Lemuel's story. Article includes link to an audio slide show. |
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[[Category:American cuisine]] |
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[[Category:New York City cuisine]] |
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[[Category:Breakfast foods]] |
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[[Category:Egg]] |
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[[de:Eggs Benedict]] |
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[[es:Huevos a la benedictina]] |
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[[he:ביצים בנוסח בנדיקט]] |
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[[no:Eggs Benedict]] |
Revision as of 19:32, 12 December 2007
== Headline text == EGGS BENEDICT =) brandan whitehead
1.) beast football player
2.) P.I.M.P
3.) bes kid eva
EGGS BENEDICT =) brandan whitehead