New Book Shows Fine Dining at Mount Vernon

For more than two decades Mary Thompson, Mount Vernon Estate’s research historian, has been fielding questions from the public. One of the most frequently asked questions is this: what did George Washington eat?

“When George Washington’s birthday was coming up, a call may come in from someone wanting to prepare a dinner just like George Washington would have done. But when they see how much work is required, they change their minds,” explained Thompson.

Mount Vernon Estate’s newest publication, Dining with the Washingtons, divulges everything you wanted to know about what the Washingtons ate and how they entertained guests. 

The hefty 236-page hardcover coffee table book includes essays by experts in all aspects of 18^th and 19^th century culinary history and entertainment styles. Two hundred and thirty color illustrations and photos bring the historical setting to life. Editor Stephen A. McCleod tracked down obscure historical illustrations. Food photographer Renee Comet snapped photos that make the reader's mouth water. These photos accompany 90 recipes that have been adapted to today’s kitchen.

The gracious hospitality of George and Martha Washington is legendary with guests welcomed throughout the year. Some guests arrived with letters of introduction, some did not. In 1798, at least 656 dinner guests and 677 overnight guests were entertained at Mount Vernon.

Nancy Carter Crump, author of the Recipes chapter, often quotes from Hannah Glasse’s ”The Art of Cookery Made Plain and Easy,” which was used at Mount Vernon. The recipes are quite modern in that they would please today’s health food police. Glasse wrote: “All things that are green should have a little Crispness, for if they are over boil’d they neither have any sweetness or Beauty.” Some recipes are simple, some complex. Lamb chops require only three steps to prepare, while Yorkshire Christmas Pie requires 13 steps.

Crump explains that for cakes and small confections, “The only leavening agent employed are eggs or yeast, as was the case in that period.” Although the health food police might frown on the abundant use of butter and heavy cream, these dairy products came fresh, directly from Washington’s farm. Vegetables and fruit came straight from the plantation’s own vegetable garden and fruit trees. Of course, no processed food is in any recipe.

Dining with the Washingtons is a cummulation of Mary Thompson's research on food at Mount Vernon. Thompson noted that this is the first time so much information about food at Mount Vernon is being released in published form, and the research done on the book has been "huge."

”I’ve been working on the whole issue of food at Mount Vernon for about 25 years; writing, giving talks," said Thompson. "Re-writing was the hardest thing. Historical facts don’t change but sometimes your interpretation of what was going on changes. You might have learned something new."

Dining with the Washingtons can be purchased at The Shops at Mount Vernon or online. The book retails for $35.00.