In keeping with celebrations observing Thomas Jefferson’s birthday April 13, 1743, here are some recipes that, according to the National Constitution Center, Jefferson served at the first meeting of the First Continental Congress in 1774. The Jefferson biscuits, or scones, are still served at the City Tavern at Second and Walnut streets in Philadelphia’s historic district.
Try them with or without nuts, and smear with butter or honey before enjoying.
Jefferson’s Biscuits
2 1⁄2cups all-purpose flour
1⁄2teaspoon allspice
1⁄4cup brown sugar
1⁄2cup butter, cut in small pieces
1tablespoon baking powder
1⁄2cup milk
3⁄4teaspoon salt
3⁄4cup sweet potato, mashed
1⁄2teaspoon cinnamon
1⁄2teaspoon ginger
1⁄2cup pecans, chopped
Directions
Preheat oven to 450°F.
Combine dry ingredients.
Add butter with fork, food processor or pastry cutter until the texture is small crumbs.
Combine milk and sweet potatoes. Add to flour mixture. Add pecans.
Knead dough until it’s a smooth mass. Roll out on a floured surface to 1/2″ thickness and cut with a 2″ biscuit cutter.
Place on a greased baking sheet 2″ apart.
Bake for about 10-15 minutes, or until lightly browned.
The nation’s third President was a tireless recorder, writing down everything from how to plant seeds and vines in the garden to recipes for his favorite foods.
Thomas Jefferson’s Macaroni and Cheese
2-1/2 cups macaroni
1/4 cup butter
1/4 cup flour
2-1/4 cups milk
1 tsp salt
Dash pepper
2 cups grated cheese
Cook macaroni according to package directions until tender, drain thoroughly. While macaroni cooks, melt butter in a saucepan, stir flour until smooth, and cook a minute or two. Add milk, a little at a time, and cook, stirring constantly until sauce bubbles. Add salt and pepper.
Arrange alternate layers of macaroni and grated cheese in a medium-sized baking dish or casserole, reserving about 1/4 cup cheese to sprinkle over the top.
Pour hot sauce over all, sprinkle with the remaining cheese, and dot with bits of butter.
Bake 35 minutes in a preheated 400-degree oven. Serves 4 to 6.
If you have a cast iron griddle or cast-iron pan, the Monticello Museum staffers have modernized the three ingredient Monticello Muffins found in Jefferson’s granddaughter’s cookbook , said to be his original recipe.
Monticello Muffins
4 Cups flour
1 ½ packages of yeast
1 ½ Cups water.
Mix flour yeast and water together and knead. It will be sticky so add small amounts of flour as you go along to stop the stickiness. Place it in a bowl, cover with a towel and let rise overnight. Shape into small balls ( like golf balls) and let rise again for an hour or so.
Heat griddle and cook the muffins for five minutes on each side over medium heat.
