Try one of Martha Washington’s favorite dishes: Peas Porridge
What you’ll need:
- 1 quart green peas
- 1 quart water
- 1 bundle dried mint
- A pinch of salt
- Ground pepper to taste
- Walnut size ball of butter (about 2 T)
- 2 Tbsp. flour
- 2 quarts milk
- Pick a quart of green peas, and put them into a quart of water with a bundle of dried mint and a little salt.
- Let them boil until the peas are quite tender, then put in some ground pepper, along with a piece of butter as big as a walnut rolled in flour.
- Stir it all together and let it boil a few minutes.
- Add 2 quarts of milk.
- Let it boil for 15 minutes.
- Remove the mint bundle and serve.
Watch them cook this historic recipe.
Did you know: In August 1789, Pennsylvania Sen. William Maclay listed in his diary the foods the Washingtons served in New York at a dinner the senator attended.
“It was a great dinner,” he wrote. “First was soup [followed by] Fish, roasted & boiled meats Gammon Fowls &ca.” [fn, WM, pp. 136-137]
Watch the historians at Mount Vernon who opened the doors — and the outdoor kitchen — to welcome three of our Grateful American™ Kids, AJ, Avery, and Callie. They prepared two dishes the Washington’s and their guests would have enjoyed: curry of catfish and peas porridge. These students from Longfellow Middle School in Fairfax County, VA, were our reporters for the day as they were guided through a Revolutionary cooking lesson by Deborah Colburn, the interpretive programs supervisor at Mount Vernon, and her colleague, interpreter Sara Marie Massee.
Recipe from: The Art of Cookery made Plain and Easy by Hannah Glasse, 5th edition p.79