When Princess Diana and King Charles III married in 1981, the event came with a tremendous price tag: $48 million ($156 million when adjusted for inflation).

A significant portion of the money spent went towards the food, which included quenelle of brill in lobster sauce, a salad, sides of fava beans, cream of corn, and new potatoes.

Diana even had the dish, “Supreme de Volaille Princess de Galles,” named after her. It was chicken breast stuffed with lamb mousse, wrapped in brioche, and with a Madeira sauce.

For dessert, there were strawberries, clotted cream, and, of course, cake. The New York Times reported in 1981 that the “official” cake was a fruitcake laced with rum.

It was designed by David Avery, head baker at the Royal Naval Cookery School, and had five tiers decorated with flowers, the royal coat of arms, and the couple’s initials.

Additionally, top-of-the-line spirits were also offered at the banquet, and among them was Krug 1969 (a Vintage Brut Champagne that currently sells for over $4000).