Like Washington and Jefferson on July 4, with historical recipes

Growing hot dogs and hamburger on July 4 holiday Is the example of eating like an American – but have you ever wondered how to eat as a founding father?

In a recent interview with Fox News Digital, Michael Politz, founder of Food & Beverage, revealed the preferred dishes of the founders – and how to merge them on Independence Day.

Politz said George Washington’s favorite foods included HoECakes, Cherry and Fish, along with hazelnuts, hacuri nuts and nuts.

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“Washington preferred simple, Delicious meals, Local fish often appear from its fisheries, fruits and vegetables planted with farms. ”Politz shared.

“It was particularly fond of HoeCakes – a soft corn formula – is eaten daily for breakfast with butter and honey, partly due to dental problems.”

Another Virginia, Thomas Jefferson, enjoyed favorite foods such as peas, Fresh vegetables And the French kitchen in general.

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“Jefferson was emotionally gardener, as more than 250 species of products grow in Monteeslo,” Pulitz pointed out.

“Meat was often used” as a spice for vegetables that form my main diet. “

“Rumors made Ben Franklin had a soft spot of turtle soup, which is an essential element in Philadelphia in the era.”

“The credit in Jefferson is due to the generalization of pasta, cheese, fried potatoes and ice cream in America.”

The northern in Pennsylvania, Benjamin Franklin Favorite foods It included oysters, Türkiye, cranberry, almonds and Indian corn.

Philadelphian, born in Boston, also had a few sweet teeth, as he enjoyed apple and maple chips.

Politz Franklin described the early “Locavore”, which indicates a person who only eats food in a local area.

“He called for the original American food and the introduction of new ingredients such as Round and the turnip to the colonies,” said Orange History. “Even posting recipe Tofu in 1770 helped the potatoes while he was in France. “

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“The rumors made Ben Franklin a soft place for turtle soups, which is an essential element in Philadelphia in the afternoon,” Politz added.

As a newborn and born New England, John Adams drank Steel apple juice Daily and enjoyed Apple Pandowdy, a cupper -like candy, along with Indian desserts.

It was also feeding on New England Boiled dinner, Which was made primarily with carved beef with root vegetables.

“The Adams regime in New England is the agricultural rich agriculture and a cold climate, and it prefers root vegetables and reserved meat,” Politz said. “His wife, Apple Pandowdy, made a rural favorite.”

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All their geographical areas contributed to the tastes. In the middle of the Atlantic Ocean, Washington and Jefferson enjoyed reaching and between Fish and shellfish While he had large -scale gardens and orchards, Politz said.

“Re -creating these historical dishes is not just a cooking exercise – it is a way to communicate with American hospitality roots and stories.”

In New England, Politz said that the cold climate “prefers radical vegetables, apples and preserved meat. Dishes such as boiled dinner and Apple sweets It reflects agricultural facts in the region. “

Do you want to cook like a founding father?

Politz has updated some colonial classics to suit almost anyone’s kitchen.

But he said that many Americans are eating like the founding fathers on the day of independence.

For example, Thomas Jefferson enjoyed pasta and cheese. Pulitz said Jefferson and Washington devouring ice cream.

“Jefferson wrote the first American recipe (ice cream) and Washington spent a fortune,” the hospitality expert said. ((Hosts) can present classic vanilla or experience the flavors of the period. “

But Politz indicated that the recipes are not just an opportunity to persuade the guests of the house, but it is a way to appreciate the American heritage.

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“The re -creation of these historical dishes is not just a cooking exercise – it is a way to communicate with the roots of American hospitality and stories.”

“These recipes provide opportunities to create the list, seasonal special offers and educational dining experiences that resonate with guests looking for originality and a sense of history.”

George Washington Hokayk

This recipe is “a small, gluten -free corn”, according to Politz.

He said to present it with butter and honey for a Historical breakfast Or lunch element.

ingredients

2 cups of corn

1 teaspoon of salt

1 tablespoon of sugar

Boiling water (which is enough to make a thick mixture)

Butter or pork for frying

Honey or drink to serve

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1. Mix the lexicon of the corn, salt and sugar in a bowl.

2. Gradually add boiled water, stirring, so that you have a thick dough.

3. Heat the butter or pork in a frying pan or tray.

4. Drink spoons of the mixture on the hot surface. A little flat.

5. Fry even gold on both sides.

6. Serve hot, terrible with honey or drink.

John Adams Pandody apples

Politz Pandowdy described as “rural apple candy, ideal for autumn menus or as distinctive from the farm to the table.”

ingredients

8 average apples (for example, Granny Smith), peeled and cut into pieces

½ cup maple syrup

¾ A cup of brown sugar

2 tablespoons of cornstarch

1 tablespoon of lemon juice + 2 teaspoons for apples

1 teaspoon of vanilla

1 teaspoon of cinnamon

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½ teaspoon of nutmeg

¼ A teaspoon of ginger

¼ 1 teaspoon of salt

½ cup butter, cube

2 pie scales (purchased or homemade)

2 tablespoons milk

2 tablespoons of sugar + ½ teaspoon of cinnamon to top it

½ cup of maple syrup (to finish)

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1. Heat the oven to 425 degrees Fahrenheit.

2. Peel, chopped apples with 2 teaspoons of lemon juice.

3. In a large bowl, mix maple syrup, brown sugar, 1 tablespoon of lemon juice, cornstarch, vanilla, cinnamon, nutmeg, ginger and salt. Add apples and a good coat.

4.

5. Pour into the apple mixture. Point with butter.

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6. top with the second crust. The fold edges in. Cut holes on top.

7. brush with milk. Sprinkle with cinnamon + sugar.

8. Bake 35-40 minutes to golden and tanning.

9. Take it out of the oven, break the shell to pieces and gently press the apple.

10. Spray with maple syrup half a cup and leave it 30 minutes before serving.

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

Classic in the eighteenth century, mushrooms,

Politis said that the founding fathers, along with most of the first Americans, enjoyed a sauce called mushrooms, a prelude to modern ketchup.

The stable sauce on the shelf was a key store in colonial times. It dates back to British and Chinese sauces in the seventeenth century.

“This dark and dirt sauce was intensely delicious for its ability to add depth and complexity to meat, vegetables and vegetables, such as sauce, ursetrystrire or soy sauce today,” Politz said.

ingredients

2 fresh mushroom pounds (brown or white)

A couple of salt from salt

2 Gulf papers

1 chopped onion

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1 lemon enthusiasm

1 tablespoon of finely grated radish

Cloves teaspoon

A pimp of cayenne pepper

½ teaspoon

½ cup apple cider vinegar

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1. Seal the mushrooms and mix with salt leaves and cave. Let’s sit overnight to extract juices.

2. Add onions, lemon enthusiasm, radish, cloves, Cayenne, splendor and vinegar.

3. Cook the mixture for 15-20 minutes.

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4. Cold, then tense through the cotton fabric, and press the largest possible liquid.

5. Save solid materials as a spice. Catchup liquid bottle for use as a spice.

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