Kaiser rolls – originally, rolls made by a Viennese baker in about 1487 for Emperor Frederick V, whose profile was stamped on top.
Kaiserschmarren – the Austrian pancakes were created for Franz Josef I (1848-1916).
Poached eggs la Kapisztran – Italian lawyer/judge of German parentage, turned Franciscan monk and itinerant preacher, Janos Kapisztran (n Capistrano, 1386-1456) became a Hungarian hero at the age of 70 when he helped defeat the Turkish invasion at Belgrade on the direction of Pope Calixtus III. Canonized in 1690, he is also known as St. John Capistran.
Lady Kennys, also Ledikenis – this Bengali sweet of fried chhana balls (a milk-based dough) stuffed with raisins is named after Lady Charlotte Canning ((1817-1861), Lady-in-Waiting to Queen Victoria, and the wife of the Governor-General of India (1856-1862), Lord Charles John Canning. The Cannings were in India during the Indian Mutiny, and Lady Canning’s popularity there is remembered in this sweet which was one of her admitted favorites.
Chicken la King – this dish may have been first named “Chicken la Keene” after J. R. Keene, an American staying at London’s Claridge Hotel in 1881 just after his horse had won a major race in Paris. Other stories make claims for an American origin – Delmonico’s chef Charles Ranhofer creating the dish for Foxhall Keene, J. R. ‘s son, in the early 1890’s, or chef George Greenwald making it for Mr. and Mrs. E. Clark King (II or II) at the Brighton Beach Hotel in New York, about 1898. No royalty is involved in any of the stories.
Kossuth Cakes – pastry originating in late 19th-century Baltimore, Maryland, named for Hungarian patriot Lajos Kossuth (1802-1894), leader of the 1848 Hungarian Revolution, who visited the U.S. in 1851-1852.
Crawfish Lafayette en Crêpes – the Marquis de Lafayette, Marie Jean Paul Joseph Roche Yves Gilbert du Motier (1757-1834), famed French supporter of the American Revolution, is most likely the name source of this New Orleans dish. Lafayette gingerbread was also a popular cake in the 19th-century U.S., with recipes in many cookbooks.
Dartois Laguipire – Laguipire (c. 1750-1812) an influential French chef and mentor of Antonin Creme, worked for the noted Cond family, Napoleon, and finally Marshall Murat, whom he accompanied on Napoleon’s invasion of Russia. He died on the retreat from Moscow. This double-eponym savory pastry, filled with sweetbreads and truffles (see Dartois above), is one of many dishes with his name, either his own recipes or those of other chefs commemorating him, including consomm, various sauces, beef tournedos and fish.
Shrimp Lamaze – developed by chef Lamaze at Philadelphia‘s Warwick Hotel.
Lord Lambourne apple – the apple developed in England in about 1907 was introduced in 1923, and named after the then-president of the Royal Horticultural Society.
Lamingtons – these small cakes, considered one of Australia’s national foods, are usually considered to be named after Lord Lamington, Charles Wallace Alexander Napier Cochrane-Baillie (c. 1860-1940), who was governor of Queensland 1896-1901. But there are other interesting claims which can’t be covered adequately here. Go to lamingtons.
General Leclerc pear – the French pear developed in the 1950’s and introduced in 1974 is named for Jacques-Philippe Leclerc de Hautecloque (1902-1947), World War II French war hero. General Leclerc, as he was better known, dropped his last name during the Occupation to protect his family.
Sirloin of beef la de Lesseps – Ferdinand de Lesseps (1805-1894), French builder of the Suez Canal and first to try to build the Panama Canal, was honored with a dinner at Delmonico’s in 1880. A banana dessert at the dinner was afterward termed ” la Panama.” Ranhofer named this beef dish after de Lesseps, probably well before de Lesseps’ 1889 bankruptcy scandal.
Jenny Lind melon, Jenny Lind Soup, Oysters and Ham Jenny Lind – Jenny Lind (1820-1887), the “Swedish Nightingale”, was already a singing star in Europe when P. T. Barnum convinced her to tour the U.S. Her 1850 visit caused a sensation, and a number of foods were named in her honor.
Biff la Lindstrom – this Swedish beef dish is thought to be named the man who brought it from Russia to Sweden. Henrik Lindstrom is said to have been born in St. Petersburg, Russia. Swedish food lore has it that the army officer brought the recipe to the Hotel Witt in Kalmar, Sweden, ca. 1862. The beets and capers included may indicate Russian origin or influence.
Lindy candy bar – Charles Lindbergh (1902-1974), the pioneering aviator who was first to fly solo, non-stop, across the Atlantic, had at least two American candy bars named after him; another – the “Winning Lindy.”
Cream of cardoon soup la Livingston – Dr. David Livingston (1813-1873), Scottish missionary and explorer, who spent 33 years working in Africa, and was famously “found” by Henry Morton Stanley on his New York Herald story quest, has this Delmonico’s soup named after him, also available in celery.
Crab Louis – (pronounced Loo-ey) while Louis XIV is often cited as the inspiration because of his notorious fondness for food, the The Davenport Hotel (Spokane) in Spokane, Washington claims Louis Davenport is the name source and inventor. Davenport was a Spokane restaurateur from 1889 on, and opened the hotel in 1914. There are several other alleged creators, including Victor Hirtzler (see Celery Victor).
Macaroni Lucullus – Lucullus (c. 106-56 BC), full name Lucius Licinius Lucullus Ponticus, was perhaps the earliest recorded gastronome in the Western world, and he may also be its most famous. After a long spell of wars, the Roman general retired to a life of indulgence and opulence, most evident in his gardens and his cuisine. His name has become associated with numerous dishes of the over-the-top sort, using haute cuisine‘s favorite luxury staples – truffles, foie gras, asparagus tips, artichoke hearts, sweetbreads, cockscombs, wild game meats, Madeira, and so on. Macaroni Lucullus incorporates truffles and foie gras.
Lussekatter, St. Lucia buns – Swedish saffron buns named for Saint Lucia of Syracuse (283-304), whose name day, December 13, was once considered the longest night of the year. As Lucia means light, the saint was incorporated into the celebration when these buns are traditionally eaten. The Swedish term, Lucia’s cats, refers to the bun’s curled shape.
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