7 Must-Try Recipes from President Washington's Kitchen

George Washington, the first President of the United States, was not only a political figure but also an influential presence in American culinary history. During his time at Mount Vernon, his plantation in Virginia, the kitchens were bustling with activity, preparing a wide array of dishes for guests, family, and staff. The recipes from his era reflect the blend of colonial American cooking with European influences. Here are seven must-try recipes from President Washington's kitchen that offer a peek into the past and a taste of historical gourmet.

1. White Soup

White Soup was a favorite of President Washington and was often served at formal dinners. Its delicate flavor and creamy texture made it a sophisticated choice for social gatherings.

• 2 lbs veal
• 3 cups white wine
• 1 onion, chopped
• 1 leek, chopped
• 4 egg whites
• ¹⁄₂ pint cream
• Chicken broth to cover the ingredients

Preparation:

1. Boil the veal with white wine, chopped onion, and leek until the meat is tender.
2. Strain the soup, then return it to the pot.
3. Whisk the egg whites with cream and pour into the soup, stirring gently until the egg whites start to cook, creating a ‘fluff’ on the top.
4. Serve immediately while hot.

🍲 Note: For a modern twist, you might thicken the soup with a roux instead of egg whites.

2. Hoecakes

Hoecakes, a simple cornmeal pancake, were a staple in colonial America, and President Washington enjoyed them regularly.

• 1 cup cornmeal
• 1 cup boiling water
• 1 teaspoon salt
• Butter for frying

Preparation:

1. Mix cornmeal, salt, and boiling water. Let sit for 5 minutes.
2. Heat a skillet or griddle over medium heat. Add butter to coat.
3. Pour batter by spoonfuls onto the skillet, cooking until golden brown on both sides.

🌽 Note: Modern recipes might include baking powder for fluffier results, but the original Washington hoecakes were flat.

3. Cherry Bounce

Cherry Bounce was Martha Washington’s recipe, and it was well-loved by her husband. It’s a spiced, sweet cherry liqueur.

• 4 cups cherries (pitted)
• 4 cups sugar
• 1 liter vodka or brandy
• Spices (cinnamon, cloves, nutmeg)

Preparation:

1. Mix cherries and sugar in a jar, let sit overnight to macerate.
2. Add alcohol and spices. Seal and let it sit for 2-3 months, shaking occasionally.
3. Strain, bottle, and serve as a digestif or use in cocktails.

🍒 Note: This drink was often used as a cordial for health benefits in Washington’s time.

4. Oyster Soup

Oyster Soup was a luxurious choice for Washington’s dinner table, showcasing the bounty of the Chesapeake Bay.

• 2 pints shucked oysters with their liquor
• 1 cup heavy cream
• 1 cup milk
• 1 tablespoon butter
• 1 small onion, finely chopped
• 2 tablespoons flour
• Salt and pepper to taste
• Chopped parsley for garnish

Preparation:

1. Cook onions in butter until translucent. Add flour, stir, and cook for 1-2 minutes.
2. Add the liquor from the oysters, milk, and cream. Simmer until thickened.
3. Add oysters and cook for 2-3 minutes or until they are plump. Season with salt and pepper.
4. Garnish with parsley before serving.

5. Sippet Pudding

Sippet Pudding is a rich, bread-based dessert that was popular in colonial times, using day-old bread to reduce waste.

• 2 cups stale bread, torn into pieces
• 4 eggs
• 1 ¹⁄₂ cups milk
• 1 cup sugar
• ¹⁄₂ teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 2 tablespoons butter, melted
• ¹⁄₄ cup raisins or currants (optional)

Preparation:

1. Preheat oven to 350°F (175°C).
2. Soak bread in milk for 10 minutes.
3. Whisk eggs with sugar, nutmeg, vanilla, and melted butter. Add the bread mixture, combining well.
4. Fold in raisins or currants if using.
5. Pour into a greased baking dish and bake for 45-55 minutes or until set.

6. Martha Washington’s Shrewsbury Cakes

These delicate cookies were a specialty of Martha Washington and were often served at social events at Mount Vernon.

• 1 cup butter, softened
• 1 cup sugar
• 1 large egg, beaten
• ¹⁄₂ teaspoon rose water or vanilla extract
• 3 cups all-purpose flour
• ¹⁄₂ teaspoon baking soda
• ¹⁄₂ teaspoon ground cinnamon

Preparation:

1. Cream butter and sugar together. Add beaten egg and flavoring.
2. Mix flour, baking soda, and cinnamon, then gradually add to the butter mixture until a dough forms.
3. Chill dough for at least an hour. Roll out and cut into rounds.
4. Bake at 350°F (175°C) for 10-12 minutes until golden around the edges.

7. Sally Lunn Bread

Sally Lunn Bread, light and fluffy, was one of the Washington household’s favorites, often served with tea.

• 1 cup milk
• ¹⁄₂ cup butter, melted
• 3 eggs
• 2 cups all-purpose flour
• ¹⁄₂ cup sugar
• 2 teaspoons baking powder
• ¹⁄₂ teaspoon salt

Preparation:

1. Preheat oven to 350°F (175°C) and grease a round 9-inch cake pan.
2. Combine milk and melted butter. Add eggs, one at a time, mixing well after each addition.
3. In another bowl, mix flour, sugar, baking powder, and salt. Combine wet and dry ingredients.
4. Pour into the prepared pan and bake for 35-40 minutes or until a toothpick inserted comes out clean.

In revisiting President Washington’s kitchen, we get a unique glimpse into the culinary delights of his era. These seven recipes are not just a testament to the gourmet tastes of the time but also reflect the seasonal, local ingredients that were available in the 18th century. From White Soup to Sally Lunn Bread, each dish tells a story of American history, culinary innovation, and the joy of communal dining. Today, these recipes can bring a taste of history to modern tables, reminding us of the rich heritage of American cuisine.

What made White Soup so special in Washington’s era?

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White Soup was particularly esteemed in Washington’s time for its elegance and its use of local ingredients like veal, which was common in Virginia. Its presentation and the complexity of flavors made it a sophisticated choice for social events.

Can I make hoecakes with cornmeal?

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Yes, hoecakes are traditionally made with cornmeal, offering a hearty, authentic texture. Using white or yellow cornmeal will give you a taste close to what George Washington would have experienced.

Is Cherry Bounce a drink or a dessert?

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Cherry Bounce is a liqueur made from cherries, sugar, alcohol, and spices. It was typically served as a drink or used in various culinary applications rather than as a dessert itself.

Where did Oyster Soup originate from?

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Oyster Soup, while popular in colonial America, has roots in European cuisine where oysters were a common ingredient in soups and stews.

What is the historical significance of Sally Lunn Bread?

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Sally Lunn Bread, named after a bakery in Bath, England, became popular in the American colonies for its unique texture and flavor. Its presence in Washington’s household signifies the blend of British and colonial culinary traditions.