"A glass of wine and a bit of mutton are always ready, and such as will be content to partake of them are always welcome."  -George Washington in a letter to a friend.

Because the Washingtons had so many dinner guests, the kitchen bustled with activity day and night. Baking, roasting, broiling, frying and stewing were all accomplished here, both in the fireplace and over piles of hot coals burning at several locations on the hearth.

At least three generous meals were served daily at Mount Vernon. Breakfast was served promptly at 7:00 am; dinner at 3:00 pm; and tea at 6:00 pm.Sometimes a light supper was served at 9:00 pm. As you can imagine, this schedule meant a long and exhausting day for the team of enslaved workers, such as Nathan and Lucy, who did the cooking.  Lucy lived in an apartment above the kitchen with her husband Frank, the butler. Assistants or scullions, who lived elsewhere on the grounds, hauled water and wood, washed dishes and cooking utensils, and helped with food preparation.

The two recipes below were family favorites. The Great Cake was served during the Christmas holidays and for other special occasions. The hoe cakes were George Washington's breakfast of choice.

Martha Washington's Great Cake

Take 40 eggs and divide the whites from the yolks and beat them to a froth. Then work 4 pounds of butter to a cream and put the whites of eggs to it a Spoon full at a time till it is well work'd. Then put 4 pounds of sugar finely powdered to it in the same manner then put in the Yolks of eggs and 5 pounds of flour and 5 pounds of fruit. 2 hours will bake it. Add to it half an ounce of mace and nutmeg half a pint of wine and some fresh brandy.

Modern adaptation of recipe:

In making Martha Washington's famed cake, Mount Vernon's curatorial staff followed Mrs. Washington's recipe almost exactly. Where the recipe called for 5 pounds of fruit, without specifying which ones, 2 pounds of raisins, 1 pound of currants, and 2 pounds of apples were used. The wine used was cream sherry. Since no pan large enough was available to hold all the batter, two 14 layers were made and stacked (note: the original was one single tall layer). The layers were baked in a 350 degree oven for 1.5 hours. Should be iced with a very stiff egg-white based icing, flavored with rosewater or orange-flower water.

Nelly Custis's Recipe for Hoecakes

Modern adaptation of recipe:

8 3/4 cups white cornmeal
1/4 teaspoons dry yeast
1 egg
Warm water
Shortening or other cooking grease
Honey & Butter

1. In large container, mix together 4 cups white cornmeal, 1 1/4 teaspoons dry yeast, and enough warm water to give the mixture the consistency of pancake batter (probably 3-4 cups). Cover and set on the stove or counter overnight.
2. In the morning, gradually add remaining cornmeal, egg and enough warm water to give the mixture the consistency of pancake batter (3-4 cups). Cover and set aside for 15 to 20 minutes.
3. Add cooking grease to a griddle or skillet and heat until water sprinkled onto it will bead up.
4. Pour batter, by the spoonful, onto the hot griddle. (Note: since the batter has a tendency to separate, you will need to stir it well before pouring each batch.) When the hoecake is brown on one side, turn it over and brown the other. Serve warm with butter and honey.