Celebrations | Celebrations | President's Day
ByStephanie Wilson
This post may contain affiliate links. Please read ourdisclosure policy.
Celebrate Presidents Day by bringing to life historic recipes loved by Presidents George Washington and Abraham Lincoln. The following are the favorite foods of both men, and are comfort food classics, easy to make at home!
Want to save this recipe?
Enter your email, and we’ll send it to your inbox.Plus, you’ll get delicious new recipes from us every Friday!
Presidents Day, a federal holiday celebrating the birth of two revered United States presidents, is always celebrated on the third Monday of February. Our first president, George Washington, as well as the great emancipator, President Abraham Lincoln.
Wouldn’t it be fun to step back in time and celebrate Presidents’ Day with foods of the era? Even better, favorite foods of George Washington and Abraham Lincoln?
After all, birthday celebrations should include the favorite recipes of the guest or guests of honor.
Thankfully, archives of these two men have records and even recipes they loved and are easily made today. Keep reading for a menu we’ve put together of their favorite foods.
If you love seafood, you might also want to check out President John F Kennedy’s favorite Fish Chowder recipe.
More President’s Day posts >>
History of Presidents’ Day
President George Washington was born on February 22, 1732, and President Abraham Lincoln was born on February 12, 1809.
In 1879, by an Act of Congress, Washington’s birthday became a United States federal holiday. While President Lincoln’s birthday never became such, “nearly half of the state governments have officially renamed their Washington’s Birthday observances as ‘Presidents’ Day’, ‘Washington and Lincoln Day’, or other such designations.”
President George Washington
From the Mount Vernon archives, we find, “George and Martha Washington welcomed thousands of guests to Mount Vernon and were well known for their boundless hospitality, frequent and memorable parties, and for the wide variety of culinary treats served.”
President Abraham Lincoln
We are fortunate to have a record of some of Abraham Lincoln’s favorite recipes through the book, “Abraham Lincoln in the Kitchen.”
Abraham Lincoln in the Kitchen is a culinary biography unlike any before. The very assertion of the title–that Abraham Lincoln cooked–is fascinating and true. It’s an insight into the everyday life of one of our nation’s favorite and most esteemed presidents and a way to experience the flavors and textures of the past.
Presidents’ Day Menu
Celebrate with friends and family the favorite foods of these two great leaders.
Washington’s Green Peas Soup
“The name comes from the Paris suburb of St.-Germain-en-Laye, where young peas, a rarity in the early eighteenth century, were sown in boxes for early-spring cultivation. The addition of onions and spinach provide a traditional French touch, making this soup a flavorsome beginning for a spring menu.“
Washington’s A Ragoo of Asparagus
“Adapted from Hannah Glasse’s The Art of Cookery, the recipe for this tasty, easy-to-prepare ragout combines asparagus with several other vegetables that were grown at Mount Vernon.”
Washington’s Corn Fritters
“George Washington’s papers contain many references to corn, a popular vegetable that was enjoyed fresh during the summer, or dried for winter use, ground into meal for breads, or made into mush.This recipe, virtually identical to most modern versions, is adapted from one in the Mary Custis Lee Papers at the Virginia Historical Society in Richmond.”
Lincoln’s Chicken Fricassee
Chicken Fricassee: Abraham Lincoln, well known for his love of food and cooking, had a favorite chicken recipe for a beloved comfort classic skillet chicken dish. And, it’s easy to make at home. This recipe is adapted from “Abraham Lincoln in the Kitchen” by Rae Katherine Eighmey. Saleratus biscuits, otherwise known as Baking Soda Biscuits, are especially good with this dish.
Lincoln’s Chicken Fricassee Recipe >
Lincoln’s Favorite White Almond Cake
“This adaptation is from an 1828 recipe, which advises the cook to allot two days to make the cake as the almonds need to be blanched, peeled, and pounded into a paste the day before baking. With modern kitchen equipment and ingredients, this cake is ready in an hour or so.”
More Recipes and Posts You May Also Enjoy
- Chicken Fricassee with Kale: An Updated Classic
- JFK’s Favorite New England Fish Chowder Recipe
- 15 Classic United States History Books You Should Read
- Pretzel Log Cabin
- First Lady Dolley Madison’s Woodbury Cinnamon Teacakes
- Simple Anytime Almond Cake
