Abraham Lincoln in the Kitchen: A Culinary View of Lincoln's Life and Times

by Rae Katherine Eighmey

Abraham Lincoln in the Kitchen is a culinary biography unlike any before. The very assertion of the title--that Abraham Lincoln cooked--is fascinating and true. It's an insight into the everyday life of one of our nation's favorite and most esteemed presidents and a way to experience flavors and textures of the past. Eighmey solves riddles such as what type of barbecue could be served to thousands at political rallies when paper plates and napkins didn't exist, and what gingerbread recipe could have been Lincoln's childhood favorite when few families owned cookie cutters and he could carry the cookies in his pocket. Through Eighmey's eyes and culinary research and experiments--including sleuthing for Lincoln's grocery bills in Springfield ledgers and turning a backyard grill into a cast-iron stove--the foods that Lincoln enjoyed, cooked, or served are translated into modern recipes so that authentic meals and foods of 1820-1865 are possible for home cooks. Feel free to pull up a chair to Lincoln's table.

Genres: History, Food, Nonfiction, Cookbooks, Cooking, Food Writing, Biography

280 pages, Paperback

First published January 1, 2014

Reviews

[Fran · Rating 4 out of 5]

Such an interesting concept! Research into Lincoln, the economy and food trends of the period, combined with recipes (updated for modern replication).

[Wendy · Rating 4 out of 5]

Denser than I expected, but I will be revisiting this book for rereads and closer reads.

[Sarah Bierle · Rating 3 out of 5]

Abraham Lincoln in the Kitchen is a light-hearted investigation of 19th Century cooking in Kentucky, Illinois, and Washington D.C. during the mid-19th Century. Ms. Eighmey shares her dedicated research, detailed knowledge of American culinary practices and recipes, and devotion to recreating historic recipes in modern kitchens. It’s a unique perspective in an easy-to-read format, and I’m sure it will give you a year’s worth of Civil War cookin’ inspiration.

Find my complete book review here:
https://emergingcivilwar.com/2017/11/...

[James · Rating 4 out of 5]

The novelization of a key era must read like a story and stories include details about how the protagonists and antagonist lived. A writer can go overboard on food, lodging, transportation, clothing, etc. but a sprinkling of these details enlivens the narrative. Luckily, the description of ordinary people’s lives became an academic trend, and when I wrote Tempest at Dawn, I found countless books on the day to day life of our Revolutionary forebears. For some reason, descriptions of culture and daily routines are harder to find for the Civil War period. Actually, books about common soldiers are abundant, but I’m writing a novel about the politics of the war, not the battles.

Abraham Lincoln in the Kitchen helped fill the void. I’m not a cook, so I merely scanned the fifty-five recipes, but these are surrounded by excellent descriptions everyday life, especially food procurement, preparation, and consumption. Each chapter covers a specific historical period and Eighmey does a good job of sleuthing out how Lincoln lived and accurate period recipes.

I’m unqualified to review the recipes, but I have read enough period history to say that Eighmey did her homework, which gave me confidence to rely on her descriptions on mundane daily activities.

The subtitle, A Culinary View of Lincoln’s Life and Times, is more accurate than the main title, Abraham Lincoln in the Kitchen. Eighmey does list a couple of references of Abe helping out in the kitchen, but this did not appear to be frequent. Most historians say that Lincoln was disinterested in food and ate lightly. My greatest insight from this book is that this common wisdom is only partially true. Lincoln enjoyed being around people and he also enjoyed being the center of attention. Food is frequently prevalent when people gather, but telling stories without a mouthful hampers chowing down. In the right setting, it appears Lincoln had a healthy appetite, but when distracted by thoughts or an audience, he could neglect to fuel his body. Another insight is that Mary was much more of a homemaker than generally conveyed. Reading about their pre-presidential life made me think their marriage was stronger than I had previously assumed.

[Judy · Rating 3 out of 5]

This was an interesting account of the kinds of foods that Abraham Lincoln would have eaten and how they had been prepared during his lifetime. The author delves into his life from Kentucky to Indiana and then to Illinois and on to Washington, D.C. Eighmey spent a great deal of time researching Lincoln's life and connecting it to food. There was not always very much documentation regarding food, so she had to fit the pieces together by taking a look at period cookbooks. Having visited many of the locations depicted in the book, I enjoyed learning more about them, especially Lincoln's Springfield home.

[Kirk Dobihal · Rating 5 out of 5]

More than a cookbook this is a dive into 19th century gastronomic history. After making corn dodgers and several corn bread recipes as well as jumble cookies my wife says the diet of like explains the gaunt, thin stature of those living those times; I say she just doesn't like corn bread. Can't decide which Almond Cake to make as I've heard this was Lincoln's favorite. Also can't wait to try Soldier's Bread, though I will use my starter and do a slow ferment which I think will improve the crumb and flavor. The addition of pickle juice in the meat cakes is ingenious. If you like to cook and you like Lincoln this book will make a good addition to your library.

[Katherine Lee · Rating 5 out of 5]

Unique blend of history and cookery, well written and well researched. Eighmey presents aspects of the character and world of Abraham Lincoln far beyond the tall dour man in the top hat. Enjoyable. Mary Lincoln gets a fair assessment. Eighmey offers her view of a devoted couple. And those who have tried the recipes for gingerbread men, corn dodgers, and more have found the results tasty and the recipes doable.

[April Rothenbach · Rating 5 out of 5]

If you love history and cooking this is the book for you! It is a light Abraham Lincoln biography (meaning if you already know alot about him you will know most of what is presented in the book) with a focus on food and foodways from the time period that he lived in. The author is a fantastic writer and includes her trials when testing the historic recipes that she present. Also, you can cook your way through the book and try all of the recipes.

[JMM · Rating 4 out of 5]

Aspects of Lincoln’s life combined with culinary history add up to a great, lively volume that includes recipes while it peers back into the kitchens of the early and mid-19th century. The author’s obviously done her research, both in the library and at the stove!

[Riley · Rating 5 out of 5]

What would Abraham Lincoln ate during the different periods in his life? An enjoyable look into the history of Lincoln from a culinary point of view. Well researched and supported with recipients for the modern kitchen.

[Jennifer · Rating 4 out of 5]

My husband pointed this book out in a museum gift shop and I realized I already owned it, but hadn't read it yet. I liked that the author told not only the story of Lincoln, but also the story of her trying to figure out what he would have eaten. It's a fun read if you're into food history.

[Carol Fischer · Rating 3 out of 5]

Interesting take on placing an historical figure in their time and place - via food. Clearly the author did much research, by her own admission not many details of what one eats on a regular basis is recorded for posterity. I did enjoy learning more of cooking methods/dishes of the period.

[Marianne · Rating 4 out of 5]

Well, that was fun!! A lighthearted history of Abraham Lincoln including well-done research into what he might have eaten. I really enjoyed this and look forward to trying some of the recipes. Thankfully, they have been rewritten with adaptation to updated appliances. Very interesting read.

[Eleanor · Rating 3 out of 5]

A pleasant book, not for everyone. If you are fascinated by all things Lincoln and have an interest in culinary history, you will enjoy this book.

[Tony Ettwein · Rating 4 out of 5]

An interesting book about what Abraham Lincoln cooked, what he ate, and what he might have eaten based on recipes that were common during his day.

[Elizabeth · Rating 5 out of 5]

Made me want to make all the recipes included in the book (especially curry). An interesting look at the food of Lincoln's day.

[K A · Rating 4 out of 5]

There is no such thing as New Orleans Chicken Curry. Why make a whole recipe up when there's so many delicious dishes from the Crescent City?

[Jennie Morton · Rating 5 out of 5]

Absolutely delightful! A sure treat for those interested in history + food. I appreciate how the author was clear if a recipe was an amalgamation of period sources or from a specific reference.

[Barb · Rating 3 out of 5]

3.5 stars, rounded down

[Barbara · Rating 3 out of 5]

Interesting format with recipes and tidbits of history

[Elizabeth · Rating 3 out of 5]

I enjoyed this book. I didn't really think I would as much as I did, but it was interesting. The recipes were fascinating. Is this a complete depiction of what Lincoln ate? No. There were a lot of gaps to be filled and I think the author, through her amazing research, did an excellent job of filling them in.

We had an interesting conversation about archeologists digging through our garbage pile, as they did Lincoln's. First, they'd have to find it, since our garbage disappears from a big green can every Monday. Second, I'm pretty sure partially eaten Little Debbies do not disintegrate and I find the fact that I purchase them shameful. We have a teenager and he entertains a lot. They are his snacks, not mine. Perhaps I should start leaving little notes with them. "Dear Future Person Interested in our Garbage because Our Son Created Something Amazing After He Left Home and Started that Company that is Now a Household Name, These half eaten cement like Cosmic Brownies were his. Please don't clone him from the DNA left clinging..."

I'm a from scratch cook. I don't like processed foods and I like to serve simple and delicious meals. So, the recipes were of particular interest to me. I'm not sure many people could cook the way the author described. I'm sure I could, but would I want to take it to the level that Lincoln era cooks did? Absolutely not. Thankfully, the author's recipes are geared towards the savvy 21st century cook. Imagine what it would take to get ham or a bacon on your table if someone handed you a pig. I rest my case.

Anyway, I'm rambling. It's interesting and worth a read.

[Christina Dudley · Rating 4 out of 5]

(Rounding up from 3.5 stars.)

Author Eighmey examines Lincoln's life through the lens of what he and his contemporaries ate, with emphasis on contemporaries. As other readers have pointed out, the data on what Lincoln ate is fairly sparse, but I think she does a great job researching contemporary cookbooks and historical tidbits from neighbors and family and friends of Lincoln to come up with a plausible picture. Not only did the man save the country in a desperate hour and free millions of slaves, but he also knew how to tie on an apron and help Mary Todd get dinner on the table. I think I'm in love.

On a side note, I was fascinated by the foods native to Illinois, as well as those available to be shipped in as Springfield grew, or grown by residents from seed. Hooray that heritage foods are making a comeback!

Eighmey includes recipes adapted for modern kitchens from period cookbooks, of which I'm eager to try the almond cake (easier version) and harico mutton (although I'll use some other meat).

Worth a read for Lincoln-lovers and historic foodies.

[Kaara · Rating 3 out of 5]

3 1/2 stars, actually.
I love the premise of this book--what could be cozier, happier, geekier fun than learning about American history through a history of food, plus hands-on culinary experimentation? The author knows her stuff, has done thorough research, and is delightfully interested in the work. I especially enjoyed the early chapters, of Lincoln's childhood and young adulthood.

I feel the thread started getting lost, though, as Lincoln got more involved in his political career. Ironically, as his historical footprint grew, the details of what he ate seem to get fainter. The author filled in the gaps with thorough research and a lively voice, but at times the thread between these two interests seemed pretty tenuous. There were also some organizational challenges in the book--chunks occasionally repeated in different chapters. It could have stood one more editorial comb-through.

All in all, the book was thoroughly enjoyable and I look forward to trying out the recipes (more accurately, having my husband try them out--he's the cook in the family!).

[Kyle D. · Rating 4 out of 5]

So I expected something more formal, more filled with rich, intimate details of Lincoln's life, more like your typical big-kid biography. I got something more friendly and casual--but I actually like that I was surprised.

Look for lines kind of like this (and I'm making this up here): "I was convinced that Mary Lincoln would never have cooked in those conditions. So I went out to my trusty Weber grill and made this iron box and tried cooking in it based on the snippets of conversation I found in some old diaries and cookbooks--and it turned out great!" In other words, Eighmey's life is as much part of this story as Lincoln's, as she narrates her visits to various Lincoln-ish spots and tells how she felt while reading Springfield food ads in microfilm of 1830s newspapers. If that's not your style, it's not your style.

I haven't made any of the recipes yet--but I will.

[Becky Loader · Rating 3 out of 5]

I got to hear the author give a talk about writing this book. She approached her topic from the viewpoint of a cook, rather than a historian. She did a lot of research and obtained a copy of the cookbook most often attributed to being used by Mrs.Lincoln: "Miss Leslie's Directions for Cooking." I especially enjoyed that she tested out recipes by building wood fires in her Weber kettle and cooking on an open hearth. Mr. Lincoln's anecdote about gingerbread men inspired Eighmey to try to come up with a viable recipe based on the only two ingredients he listed: sorghum and ginger. Her experiments resulted in a great dough that she made into long rolls that she could shape into "men." She brought samples to the book talk, and I must admit that the "men" were very good.

Fun book.

[Michael Lewyn · Rating 4 out of 5]

This book discusses the sort of dishes common in Lincoln's day - both frontier food from Lincoln's youth and the more luxurious food of his years in Springfield and Washington. His diet probably differed dramatically from both the stereotypical American fast-food diet and the fruits-and-vegetables only conventional wisdom of today's health-conscious middle class. Lincoln-era food apparently included lots of meat and butter, and probably more corn than wheat (especially in the frontier where corn was a major crop).

Along the way, Eighmey discusses issues less directly related to food. For example, Lincoln's boyhood farm included only about 350 square feet (22 x 16) of living space, roughly the size of a Manhattan studio. Why? Because most space was devoted to farming.

[Mickie · Rating 3 out of 5]

This book has great information about the Lincoln's lives and many facts that I didn't know and several of the recipes I am excited to try, but it is still frustrating that we know so little about what the Lincoln's actually ate...So even as exciting as the topic is I still feel unfulfilled. It is worth reading...as anything about Lincoln usually is. We will never know the real man, but he is fascinating from afar.

[Rachel · Rating 5 out of 5]

It's best strength is the clarity of the writer's voice- straightforward yet comfortable with the facts and direct in tone. She also collects recipes from the time period that people would actually make, while presenting Mary Todd without the sensationalism that is often used by historical writers. Lincoln is also portrayed similarly, without all of the hype, in a manner that humanizes the legendary figure.

[Eric · Rating 4 out of 5]

An interesting topic. The modernized recipes and the discussion of nineteenth century techniques is really well done. The biographical information of Lincoln's life and time is equally well done. However I was not a fan of the use of the first person travel log style which took away from the reading enjoyment. But as a resource it is highly useful. I have not checked the sources, but they appear good and credible.

[Michael Manzano · Rating 3 out of 5]

As a social studies teacher and accomplished cook, I found this book a charming diversion. The author did some remarkable (and delicious) research and mixes history, recipes, and some of her own musings in the book. I would have liked a few more recipes but she does offer easily available sources to pursue those.