Even our country’s most influential and powerful figures throughout history pulled out their aprons and got cooking. We’ll dig up some of the best treats for you to cook your way through the catalog. Here you’ll find all the recipes and cooking content you may have missed from past weeks – or the content you want to see again!
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As American As Apple 🥧
Want to try your hand at a true American classic this July 4th? We can’t recommend Mamie Eisenhower’s famous deep dish apple pie highly enough to satisfy your summer sweet tooth.
Ike’s Vegetable Soup
Though all presidents know their way around the Oval Office, not all know their way around the kitchen quite like President Dwight D. Eisenhower. As a father to two sons, the president loved to cook and concocted his own vegetable soup recipe that made its way onto the kitchen tables of many Americans. In his very detailed recipe, Ike includes helpful tips and asides––including giving your dogs or the neighbors’ chickens leftover meat from the stock! Try your hand at his veggie soup recipe.
Mom’s Home Cooking
We all have that one special recipe our mom made us when we were sick, when it was our birthday, or just to make us smile. For First Lady Bess Truman, that nostalgia-evoking treat was the sponge cake her mother, Madge Gates Wallace, baked. Try your hand at this mother-approved classic!
Mother’s Sponge Cake
- 3 eggs
- 1 cup sugar
- 2 tbsp milk
- 1 cup flour
- 1 tsp baking powder
Break the eggs separately into bowls and beat until very light. Pour in sugar slowly, beating all the while add milk, flour and baking powder. Bake in greased muffin rings in moderate oven.
A Menu from the Executive Mansion
Invitations to watch a movie at the White House are almost as coveted as those to a state dinner. On March 24, 1948, 24-year old First Daughter Margaret Truman hosted a movie night at the White House. How does your movie night menu stack up to the White House’s? Here’s some inspo for your own movie night menu.
On the Kitchen Front
In World War I and World War II, rationing led Americans to get creative with their tasty treats. Check out these strange spins on classic desserts with unusual ingredient substitutions from World War I. We challenge you to make a treat with what you’ve got on hand in your pantry—or try one from our holdings. You know what they say, when life gives you lemons, or in this case, almond paste, make cannolis and Genoa cake!
World War I Cannoli Recipe
- 1/4 lb. Almond paste
- 3/4 lb. Sugar
- 3 oz. Corn starch
- 1 Gill milk (hint: you know a “gill” as ½ cup)
- 3 Whites of egg
Almond paste and sugar must be made to a smooth batter with half milk and half white of egg, Vanilla flavor, the pan must be waxed and floured. The dough is spread [out], cut in a square, and when baked rolled to a cylinder shape and filled with cream. Bake in a medium oven.
For more minimalist World War I recipes, visit the National Archives Unwritten Record blog.
Scones Fit for a Queen
Looking for a royal start at the breakfast table? Try Queen Elizabeth’s traditional English scone recipe. In 1959, the Queen made drop scones for President Eisenhower using her family recipe. The following year, Queen Elizabeth sent the President a personal note, including an annotated copy of her recipe. In her letter, the Queen suggests substituting treacle (sugar syrup) for caster sugar and using a teacup for measuring.
- 4 teacups flour
- 4 tablespoons caster sugar
- 2 teacups milk
- 2 whole eggs
- 2 teaspoons bi-carbonate soda
- 3 teaspoons cream of tartar
- 2 tablespoons melted butter
Beat eggs, sugar, and about half the milk together, add flour, and mix well together adding remainder of milk as required, also bi-carbonate and cream of tartar, fold into melting butter