It Happened This Day In Food History
President Lincoln's Inaugural Dinner
It was probably not what you would think.
Lincoln got away after the Inaugural address and the
Mary Todd Lincoln was the first to choose Presidential China.
Solferino," a rich fuschia color, had been made fashionable by the French in about 1859, and Mrs. Lincoln perpetuated the vogue by employing it liberally in the interior decoration of the Executive Mansion (then the name for the White House.) She had curtains made in that shade, as well as a ball gown. The china service was delivered to the White House on September 2, 1861, and numbered 658 pieces, including a dinner service of 190 pieces, a dessert service of 208 pieces, and a breafast and tea service of 260 pieces. The total cost was $3,195.00. You can still buy this design today.
Apparently Abe Lincoln asked for the Mock Turtle Soup maybe because he was thrifty and would have been more use to that dish instead of real turtle soup because of the price of turtle meat then.
The obvious choice for a source for mock Turtle Soup would be Mary Randolph's Virginia Housewife. It was first printed in 1824, and this recipe comes from the 1860 edition
Lincoln's China picked by Mary Todd Lincoln
Corned Beef may have been a natural choice back then because it was traditional to have in Spring. People would put meat in brine to cure in fall. It was then brought out and prepared for occasions like Easter dinner and St. Patrick's day. Parsley potatoes have always gone well with corned beef and so has cabbage.
why they call it "corned" when there is no corn in it.
Blackberries are indigenous to the United States and they are plentiful in the northern regions.
From several sources that I have read the term "pie" most likely got its name from the fact that a Magpie is black and white. This became a term or things that had this and that , or a mixture.
This is from the White House Cookbook
Pick the berries clean, rinse them in cold water and finish as directed for huckleberries.
Put a quart of picked huckleberries into a basin of water; take off, whatever floats; take up the berries by the handful, pick out all the stems and unripe berries and put them into a dish; line a buttered pie, dish with a pie paste, put in the berries half an inch deep, and to a quart of berries, put half of a teacupful of brown sugar; dredge a teaspoonful of flour over, strew a saltspoonful of salt and a little nutmeg grated over; cover the pie, cut a slit in the centre, or make several small incisions on either side of it; press the two crusts together around the edge, trim it off neatly with a sharp knife and bake in a quick oven for three-quarters of an hour.
COOKING, TOILET AND HOUSEHOLD RECIPES,
MENUS, DINNER-GIVING, TABLE ETIQUETTE,
CARE OF THE SICK, HEALTH SUGGESTIONS,
FACTS WORTH KNOWING, Etc., Etc.
THE WHOLE COMPRISING
A COMPREHENSIVE CYCLOPEDIA OF INFORMATION FOR THE HOME
MRS. F.L. GILLETTE
Steward of the White house
TO THE WIVES OF OUR PRESIDENTS, THOSE NOBLE WOMEN WHO HAVE GRACED THE WHITE HOUSE, AND WHOSE NAMES AND MEMORIES ARE DEAR TO ALL AMERICANS, THIS VOLUME IS AFFECTIONATELY DEDICATED BY THE AUTHOR. [Pg 2]
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Here is an example of a Blackberry pie recipe from the 1800's
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Last updated March 7, 2011