"Lincoln's Table" by Donna D. McCreary

donna

Brev. Brig. Gen'l
Forum Host
Joined
May 12, 2010
Location
Now Florida but always a Kentuckian
In "Lincoln's Table", A President's Culinary Journey from Cabin to Cosmopolitan, the author, Donna D. McCreary, has complied over 125recipes enjoyed by the Lincoln family. From his boyhood home in Kentucky and Indiana to the elegant dining room of the White House, these foods nourished Mr. Lincoln. Blended with the recipes and menus are intimate glimpses into the home life of the Lincolns. There are stories about their entertaining and the love the Lincolns felt for their family.

The recipes range from rustic Corn Bread and Rail Splitters and the Gingerbread Men his Mother made, to the delectable Mary Todd Courting Cake and French chef inspired menus from the Presidential years.

It is a book that anyone with interest in recipes, Lincoln or cooking in general should try to get.
 
Abe Lincoln's Rail Splitters

1 egg
3 tablespoons sugar
1 teaspoon salt
1 cup yellow cornmeal
4 tablespoons melted butter
1 cup buttermilk
1/3 teaspoon baking soda
1 teaspoon cold water
1 cup flour
4 teaspoons baking powder

Preheat oven to 375 degrees. Grease an iron corn-stick pan or stoneware muffin pan or a dark metal muffin pan well and heat for 10 minutes.

Meanwhile, beat egg well and add sugar, salt and cornmeal. Mix well and slow add melted butter that has been allowed to cool somewhat. Mix again and add buttermilk. Beat all together. Dissolve baking soda in cold water and add to the other mixture. Add flour and baking powder, Beat vigorously. Pour batter in the sizzling muffin cups. Bake for approximately 20 to 22 minutes or until lightly brown. Serve piping hot.
 
With Lincoln's birthday in a few days, thought bump this thread. This is an interesting book on Lincoln and the foods he liked from early childhood until adulthood.

One of his favorites was corn cakes. He is quoted as saying about corn cakes: he could eat them "twice as fast as two women could make them."
 
Back
Top