Stew made with bits of assorted meat and vegetables.
Mulligan (stand in name for an Irishman) Improvised dish prepared by American hobos in the early 1900s; California hobos added a snipe (the butt end of a discarded cigar) for color and aroma.
Poached eggs, broiled ham on an English muffin.
Elias Cornelius Benedict (1834–1920) It was on his yacht, that Cleveland had secret surgery, Benedict supposedly invented the dish, but there are competing claims.
Creamy pastry dessert flavored with almonds.
Muzio Frangipani (1493) A botanist & alchemist, discovered a fragrant flower & purportedly concocted a perfume; the fragrant smell of the almond pastry cream eventually caused it to be named in his honor.
Bright-green tart apple.
Maria Ann Smith (1799-1870) The cultivar originated in Eastwood, New South Wales, Australia (now a suburb of Sydney) in 1868 from a chance seedling propagated by Kentish-born Maria Ann Smith.
Edible nut from Australia
John Macadam (1827–1865) Australian (Scottish-born) chemist, medical teacher and politician; genus Macadamia named after him in 1857 by his colleague Ferdinand von Mueller.
Chicken, truffles and mushrooms stuffed into tomatoes with velouté sauce.
Nellie Melba (1861–1931) One of the most famous singers of the late Victorian Era and the early 20th century; first Australian to achieve international recognition as a classical musician.
Person named after
Tossed salad of greens, cheese, croutons, eggs, anchovies, dressing of olive oil, lemon juice, garlic, peppered tableside.
Caesar Gardini (1896–1956) Claimed to have come up with the dish, adding flourish of chef tossing it tableside; Julia Child claimed to have eaten it at his restaurant as a child in the 20s, but earliest documentation is from 1946.
Louis de Béchame (1603–1703) Said to have invented it when trying to come up with a new way of serving dried cod, 3 competing theories.
Tart, green-red apple.
John McIntosh (1777–1846) Scottish loyalist, fled to Canada; while clearing his property, found seedling apple trees growing wild; transplanted them; only one survived; years later, the tree produced the crisp, delicious fruit.
Beef filet with paté de foie gras, in pastry, baked.
Arthur Wellesley, 1st Duke of Wellington (1769–1852) Earliest recorded recipe to bear this name appeared in a 1966; other accounts credit the name to a patriotic chef wanting to give an English name to a variation on the French filet de bœuf en croûte during the Napoleonic Wars; another theory, dish is named after the finished filet which resembled the brown shiny military Wellington Boots.
Ground beef patty with eggs, milk, onions, seasonings.
James Henry Salisbury (1823–1905) Invented it believing it would help control diarrhea among Civil War soldiers; suggested eating it three times a day with copious amounts of water; gained popularity when anti-German sentiment prejudiced Americans against German sounding 'hamburger.'
Fruit concoction with ice cream.
Nellie Melba (1861–1931) Invented in 1892 by French chef Auguste Escoffier at the Savoy Hotel, London to honor the Australian soprano.
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