I did, however, find an etiquette book from 1834 that had this to say about weddings:
"The breakfast should be supplied by a first rate confectioner and the table should be as beautiful as flowers plate glass and china can make it. The ordinary menu of a wedding breakfast is as follows. Tea, coffee, wines, cold game and poultry, lobster salads, chicken and fish à la Mayonnaise, hams, tongues, potted meats, game pies, savory jellies, Italian creams, ices, and cold sweets of every description."
So lots of meat, seafood, and sweets, all served cold. I can only imagine what rotting lobster or fish smelled like in Miss Havisham's house. Yuck.
And while I wasn't able to find an actual menu from Queen Victoria and Prince Albert's wedding, I did find a clip from the show Anna Katherine was referring to!
The Pink Garter (1946)
1/3 ounce lemon juice
1/3 ounce grenadine
1 ounce dry gin
Shake with ice and strain into a martini glass. I garnished mine with a maraschino cherry for extra pizazz.
Still looking for more wedding food history? You can watch my illustrated talk as recorded recently for a library lecture!
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