This month, in the spirit of our Gastronomical Lincoln series, we decided to host a Lincoln-inspired feast for our annual summer staff party. PLC staff tried their hand at recreating some 19th century meals inspired by Rae Katherine Eighmey’s book, Abraham Lincoln in the Kitchen: A Culinary View of Lincoln’s Life and Times. Some soared, some flopped, but all in all it was truly a feast fit for a King (or President, rather).
Here was the menu:
The overall “dark horse” was the rhubarb tonic, as most people said they were surprised with how good it tasted. While there were no real flops, it is interesting to see how the modern versions tasted compared to the old (we had two versions of cornbread and tomato tarts, and safe to say the modern adaptations went first). Anxious to check out some of these recipes? You can either find them in Rae Katherine Eighmey’s book, Abraham Lincoln in the Kitchen: A Culinary View of Lincoln’s Life and Times, or some selected recipes on her blog:
Which dish looks the best to you?