Martha Washington’s Recipes

GEORGE and MARTHA WASHINGTON entertained a good deal—at the presidential residences in New York and Philadelphia and, of course, at Mount Vernon where they always welcomed a stream of visitors. Although Martha Washington undoubtedly owned several cookbooks only two survive. Her copy of The Art of Cookery, Made Plain and Easy by Hannah Glasse, first published in 1747, is at Mount Vernon. The other, a manuscript cookbook called Martha Washington’s Booke of Cookery, a collection of 16th and 17th recipes (known as receipts) which she acquired from the family of her first husband Daniel Parke Custis, is at the Historical Society of Pennsylvania. In 1981 it was published in an edited and annotated version by Karen Hess.

At the cookery section of Mount Vernon’s website you can peruse many recipes for dishes that were served at Washington dinners …. and make them yourself as they have been adapted for modern methods of preparation and cooking. I have chosen two suitable for this week’s holiday: one a dressing to serve with your bird, and another which is great for using those leftovers. Both are featured on the menu at the Mount Vernon restaurant.

Fruit Dressing for the Holiday Bird

Ingredients

2 cups chopped, unpeeled Jonathan apples
2 cups chopped celery
2 cups chopped, seeded dates
2 cups chopped figs
2 cups mixed nuts (Brazil, walnuts, filberts and pecans)
1 cup grape juice
6 slices buttered toasted bread, cut into cubes
1 cup turkey drippings

Directions

Mix apples, celery, dates, figs, nutmeats and toasted bread cubes. Moisten with grape juice. Arrange ingredients in a 9×13-inch pyrex dish. Baste with turkey drippings. Bake at 350 degrees for 30 to 45 minutes.

Serves 14 to 16

Golden Turkey Pie

Ingredients

1 deep-dish 9-inch pie shell
1 cup chopped celery
1 tablespoon butter or margarine
1 cup diced, cooked turkey
2 tablespoons chopped pimento
3 eggs
1 cup milk
1/4 cup mayonnaise
2 tablespoons prepared yellow mustard
1/2 teaspoon salt
1 cup shredded Cheddar or Monterey Jack cheese
Paprika

Directions

Preheat empty cookie sheet in 375 degree oven. Add pie shell to hot cookie sheet and bake for 10 minutes. (This will make it crisp.) Cook celery in butter until tender; stir in turkey and pimento. Beat together eggs, milk, mayonnaise, mustard and salt. Stir in turkey mixture. Pour into pie shell. Sprinkle with cheese and paprika. Bake at 375 degrees for 25 to 35 minutes, until silver knife inserted near center comes out clean.

Serves 4 to 6

Enjoy Thanksgiving Day with friends and family, and count your blessings.

posted November 21st, 2017 by Janet, CATEGORIES: Food, Mount Vernon, Recipes, Washington, George, Washington, Martha


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