In the basement historic kitchen at Morris Jumel Mansion 1765.A common belief is that dishes made from historical recipes are bland. However, the opposite is often true. Diners in previous centuries favoured strong flavours and their cooks had access to the same ingredients, herbs and spices as we use today.
In the 1765 Morris Jumel Mansion kitchen preparing layered salad.There is no historical record of the menu from the Washington Dinner of July 10, 1790, but I suggested dishes of the period that might have appeared on Washington’s table. Along with the wines that were imported from France and Italy, there is no reason to believe that dinner would have been anything but an entirely pleasurable experience.
First Course:SALMON FILLET GENTLY COOKED THEN GARNISHED WITH PARSLEY AND WHITE WINE, HORSERADISH, AND ANCHOVY SAUCE (BUTTER WITH ANCHOVY EXTRACT AND LEMON PICKLES )
Second Course: LAYERED SALAD: MINCED EGGS , LEMON PULP,ROMAINE LETTUCE, WATERCRESS, COLD BLANCHED BROCCOLI, OIL, VINEGAR, AND SALT, PICKLED BEETS AND NASTURTIUMS/CALENDULA GARNISH.
Third Course: APRICOT TART BAKED SUGARED STEWED PITTED APRICOTS OVER A FLAKY CRUST, CREAM , PUT ON TOP CRUST COLLARDED ROLLED PORK ROAST WITH A STUFFING MADE OF BREADCRUMBS, MILK, NUTMEG, PEPPER, SALT, THYME, PARSLEY, AND BOILED CHOPPED CUCUMBERS
