THE ROYAL BREAKFAST

What did Queen Victoria and Prince Albert have for breakfast? History books often do not detail the day-by-day dining habits of royalty, perhaps concentrating more on relationships with other countries. Her father, George III died when she was just eight months old. Her mother, a German princess of Saxe-Coberg-Gotha gets little mention in history books. The education of the blonde blue-eyed Victoria was supervised by her shrewd uncle Leopold who was elected King of the Belgians in 1831. In 1838 she was crowned in Westminster Abbey. The prince consort, Albert was said to be hard working, studious and patient. He calmed her occasional tantrums, shared her delight in literature and music and catered to her youthful love of pomp and ceremony. Five daughters and four sons were born to them and they firmly instructed the children in religion and family discipline. When Albert died of typhoid fever she was so saddened she went into seclusion from all except for her household and cabinet. The basic principles of life were laid as the British Empire grew on all continents.

It is time to take a peek into Victoria’s dining room and see what the queen and her consort may have had for breakfast. I think it was basically corn bread with a sprinkle of fruits that came by ship from southern possessions like Australia and India. She was deeply interested in the welfare of her people and in the growth of the empire and in l846 supported the repeal of the Corn Laws of 1815 that would lower the price of bread, the chief food of the working people. It apparently took nearly 25 years for the common people to be able to reach for a second serving of corn-bread burgers perhaps with ground lamb as the part of the filling. The Duke of Sandwich was said to have been the first one to officially ask for a sandwich so he wouldn’t have to leave his gaming table to go to the dining room.

According to James Belch, M.D. the only grain that contains a complete protein source is quinoa. Amaranth is second to quinoa in protein and millet comes in third. Buckwheat is high in potassium, rutin, phosphorus, calcium, vitamin E and other B vitamins. Very few people are allergic to rye. Spelt is better tolerated than any other grain with all essential amino acids, the only grain containing mucopolysacciarides. Many of these ancient grains may not have been available in Victoria’s day. We are of course referring to whole grains in all instances.