Several eyewitness accounts confirm that, as a young attorney, Abraham Lincoln would walk home at lunch, put on an apron, and help his wife feed their young boys. Eighmey, the author of four previous books on American food history, doesn’t claim to know Lincoln’s precise culinary practices but using an array of documents and scholarship, she creates a rich context for understanding the types of ingredients available, common everyday foods, and available equipment. She also covers the differences in fare between a comfortable home, the grub Lincoln would have known while serving in the Black Hawk War, and even the food of inaugural banquets and the White House. Sample recipes have been adapted from sources available during Lincoln’s lifetime.
Paperback. Line drawings.