Eat like Washington and Jefferson on this fourth July with historical recipes

Grilling hot dogs and hamburgers on July of the 4th July Is a symbol of eating like American – but have you ever wondered how to eat like a founding father?

In a recent interview of Fox News Digital, Michael Politz, the founder of the Food and Beverej magazine, revealed the founder’s favorite dishes – and how to include it at your Independence Day feast.

In George Washington’s favorite foods, Hokax, Cherry and Fish, Hazelnuts, Hickri Nuts and Acrods, said Politz.

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To lift, the American Cincinnuts enjoyed Wine wine.

“Washington preferred Simple, Heartfelt meals, Shared by Politz.

Hockey was one of the favorite foods of Hockey George Washington with cherry and different types of nuts. (Estock; Heritage Art/Heritage Image by Getty Images)

“He especially hocax – soft, cormail gridal cake – eaten daily for breakfast with butter and honey, partly due to his dental problems.”

Thomas Jefferson, another Virginian, enjoyed favorite foods like peas, Fresh vegetables And in general French recipes.

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“Jefferson was a passionate gardener, more than 250 types of production in Montiselo,” said the Politz.

“He often used meat as a spice to a vegetable that produced my main diet.”

“The rumor is that Ben Franklin had a soft place for a turtle soup, the Filadelphia main in the era.”

“Jefferson is credited with popularizing Makaroni and Cheese, French fries and ice cream in the United States.”

North to Pennsylvania, Benjamin Franklin Favorite substance Oyster, Turkey, Cranberry, Almonds and Indian corn.

Thomas Jefferson is credited with popularizing Makaroni and cheese in the United States, which is the fourth of July. (ISTOCK)

Born in Boston, the Philadelphian also had a little sweet teeth, enjoying apple tarts and maple syrup.

Politz described Franklin quickly as “Lokavor”, which refers to a person who only eats foods grown in the local area.

“They advocated the native American food and introduced new ingredients such as rhubarb and black,” said the buff of history. “He published One action Helps to popularize potatoes for Tofu in 1770 and in France. “

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“And the rumor is that Ben Franklin has a soft place for a turtle soup, which is the main of the philadelphia of time.”

John Adams drink as a congenital resident of New England Hard cider Every day and Apple Palodi enjoyed a dessert like this cabbage, with Indian cases.

Apple Pal Pandodi is a Mochi -like Apple Pal Dessert which John Adams enjoyed. (ISTOCK)

He also hosted a host on New England Boiled meals, Which was mainly made of corded beef with root vegetables.

“Adams’ diet reflects on New England apple rich farming and cold weather, completing the original vegetables and protected meat,” said Polytz. “His wife Abigil made the Apple Palodi, a righteous love.”

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All their geographies contributed to their palette. In Mid-Atlantic, Washington and Jefferson enjoyed abundant entry Fish and shellfish Also, even when there is a wide garden and orchards, Politus said.

“Re -creating these historical dishes is not just a Pakistan exercise – this is a way to contact the roots of American hospitality and storytelling.”

Politz in New England said cold weather “Root vegetables, apples and protected meat were favorable. Boiled meals and dishes Apple Pal dessert The agricultural reality of this region was reflected. “

Want to cook like a founding father?

Politz has only modernized some of the colonial elite for sitting in anyone’s kitchen.

But, he said, many Americans are eating like a father on Independence Day according to default.

For example, Thomas Jefferson enjoyed creamy baked Capricorn and cheese. Jefferson and Washington also destroyed ice cream, Polytz said.

Benjamin Franklin was a developed developed, which enjoyed American Apple Pal Tarts as well as international foods. (Graphicartis by gateie images; Estock)

“Jefferson wrote the first American (ice cream) recipe and Washington ended a future,” said hospitality experts. “(Hosts) can experiment with classic vanilla or periods of periods.”

But Politz mentioned that recipes are not just a chance to affect the guests of the home, but also a way to appreciate the American heritage.

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“Repeating these historical dishes is not just a exercise – this is a way to contact the roots of American hospitality and storytelling,” said Polytz.

“These recipes menu offer opportunities for innovative, seasonal special and educational meal experiences that are looking for truth and history with guests.”

Hocx of George Washington

According to Politz, the recipe is a “simple, gluene-free cornmail pancake”.

He said to wear butter and honey Historic breakfast Or bunch item.

Hokax was a popular colonial dish that includes cornmail instead of wheat flour. (Recipe is not painted.) (ISTOCK)

Material

2 cups cornamel

1 teaspoon of salt

1 teaspoon of sugar

Boiling water (enough to make in a thick flour)

Use of butter or cooking for frying

Honey or syrup to serve

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Direction

1. In a bowl, mix cornel, salt and sugar.

2. Slowly add boiling water until you have a thick flour.

3. Pork in butter or cooking in a skillet or grid.

4. Spoon the flour on a hot surface with a spoon; Make a slightly flat.

5. Fry until golden on both sides.

6. Serve rhimsim with hot, honey or syrup.

John Adams’ Apple Palodi

Polytes describes Pandodi “Declare apple dessert, fall for the falling menu or as a farm-to-table special.”

This modern entertainment of Apple Palodi, which is popular in New England, is described as “Dehrati apple dessert”. (Recipe is not painted.) (Alex Law/Conde Nast by Gatey images)

Material

8 medium baking apples (eg Granny Smith), peeled and cut into parts

½ cup maple syrup

1 cup of sugar

2 tablespoons cornstarch

1 teaspoon lemon juice for apples + 2 tablespoons

1 teaspoon vanilla

1 teaspoon cinnamon

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½ teaspoon nutmeg

Came to ¼ teaspoon

¼ tsp salt

½ cup butter, cubid

2 pi crusts (store-open or homemade)

2 tablespoons of milk

2 tablespoons of sugar + 1 teaspoon cinnamon for topping

½ cup maple syrup (to finish)

Direction

1. Preheat oven to 425 degrees Fahrenheit.

2. Toss peeled, 2 tablespoons lemon juice.

. Add apples and coats well.

4. Line the baking dish with a leg crust by pressing on the sides.

5. Insert the apple mixture; Point with butter.

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6. Top with another crust; In the edges of the tuck. Cut the vents at the top.

7. Brush with milk; Sprinkle with cinnamon + sugar.

8. Bake for 35-40 minutes until golden and bubble.

9. Remove from the oven, cut the armor into pieces, and gently press the apple.

10. Remame with ½ cup maple syrup and let it sit for 30 minutes before serving.

11. Serve warm, ideally with vanilla ice cream or whipped cream.

Classic 18th century mushroom catches up

“Most soon, with the American people, most early Americans, enjoyed a sauce called mushroom catchup,” Politz said.

This modern entertainment that originated in the 17th century is a shelf-stated sauce that is the anterior of modern ketchup. (Recipe is not painted.) (Deba Lindsay for Washington Post by Getty Images)

The shelf-storage sauce was considered the required paintry during the colonial colony. It is the 17th century British and Chinese sauce.

“Today, this dark, earthly, and intensely tasty sauce was rewarded for the ability to add depth and complexity to meat, stews and vegetables, such as WarsterSire sauce or soy sauce.”

Material

2 pounds of fresh mushrooms (brown or white)

Two tablespoons of salt

2 Tamal wrap

1 chopped onion

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1 Lemon’s excitement

1 tablespoon finely grated horsephis

¼ teaspoon cloves

Pinch

½ teaspoon of all -spaye

½ Cup Apple Pal Said Vinegar

Direction

1. Chop the mushrooms and mix in salt and bay. Let it sit overnight to remove the juice.

2. Add onion, lemon zest, horseradish, cloves, red, laws, allypis and vinegar.

3. Cook the mixture for 15-20 minutes.

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4. Cool, then squeeze the liquid as much as possible by the cheescloth.

5. Save solids as spices; Liquid catchup bottle for use as a spice.

These recipes are owned by Michael Politz and are shared with Fox News digital.