By Rae Katherine Eighmey
Abraham Lincoln within the Kitchen is a culinary biography not like any ahead of. The very statement of the title--that Abraham Lincoln cooked--is interesting and actual. It's an perception into the standard lifetime of one among our nation's favourite and such a lot esteemed presidents and how to adventure flavors and textures of the previous. Eighmey solves riddles akin to what form of fish fry can be served to hundreds of thousands at political rallies whilst paper plates and napkins didn't exist, and what gingerbread recipe might have been Lincoln's youth favourite whilst few households owned cookie cutters and he may well hold the cookies in his pocket. via Eighmey's eyes and culinary study and experiments--including sleuthing for Lincoln's grocery money owed in Springfield ledgers and turning a yard grill right into a cast iron stove--the meals that Lincoln loved, cooked, or served are translated into glossy recipes in order that real nutrition and meals of 1820-1865 are attainable for domestic chefs. be at liberty to drag up a chair to Lincoln's desk.
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Extra info for Abraham Lincoln in the Kitchen: A Culinary View of Lincoln's Life and Times
2 ounces (60 ml) brandy (Pierre Ferrand 1840) 1 ounce (30 ml) gin (Plymouth) 1 ounce (30 ml) Cointreau 1/2 ounce (15 ml) fresh lemon juice 3/4 1/2 ounce (15 ml) simple syrup (page 241) ounce (22 ml) fresh lemon juice Granulated sugar, to rim the glass Orange peel, for garnish Prepare a rocks glass with a sugared rim (technique, page 264). Add ice. Shake the ingredients in a strainer with ice and strain into the prepared glass. To garnish, twist the peel over the surface of the cocktail to express the oil.
We like to add a dash of cayenne pepper on top, along with freshly grated nutmeg. 21/2 ounces (75 ml) oloroso sherry 1/2 ounce (15 ml) simple syrup (page 241) 1 small fresh egg (preferably organic) Cayenne pepper, for garnish (optional) Freshly grated nutmeg, for garnish Dry shake sherry, simple syrup, and egg to emulsify. Then, shake with ice and strain into a goblet. Garnish with a dash of cayenne pepper and nutmeg. 32 | Here’s a cocktail that reads like the precursor to all later tiki drinks, but it appeared at least as early as the 1860s.
While some recipes call for Herbsaint or Pernod, absinthe is more traditional. Typically, the Obituary is served straight up, but we prefer it in a rocks glass over a single monster cube. The added ice melt releases grassy notes. 2 ounces (60 ml) gin (Plymouth) 1/4 ounce (7 ml) white vermouth (Dolin) At the turn of the twentieth century, New York’s first hotel to feature running water in the rooms was the Metropole, just off Times Square. It was a classy place with a bar that attracted—shall we say—a lively clientele?
Abraham Lincoln in the Kitchen: A Culinary View of Lincoln's Life and Times by Rae Katherine Eighmey