Details of Jefferson’s Dining Habits”
by Guy Coalter,
Special Features Writer
Canton OH, (Special)
Jefferson set sail for France in 1784 as Minister to the Court of Louis
cuisine of France, which he was to discover, was a joy and a revelation to him.
the four years he lived in Paris... Jefferson devoted himself to the intricacies
of French cooking. The most precious recipes of his French kitchen were
carefully copied in his own hand and brought back to the United States.
Jefferson returned to America, he came not only as a distinguished statesman,
but as one of the greatest epicures and connoisseurs in the art of fine dining
of his day.
choicest delicacies of two continents now made their appearance on his table...
the finest wines were imported from France, Spain, and Italy... all personally
supervised by Jefferson.
recipes for these delicious ices, tender cakes, superlative ragouts and
marvelous coffees were preserved in Jefferson’s personal cookbook.
little granddaughter, Virginia Randolph carefully copied the recipes he brought
back from France, as well as additional ones from friends and the various cooks
and stewards who worked at different times, at Monticello and the White House.
one-of-a-kind cookbook was handed down for generations from mother to daughter
as a priceless possession.
the late 1930s, Fanny M. Burke... great-great granddaughter of Jefferson...
presented the book to the Thomas Jefferson Memorial Foundation shortly before
her death. Ms. Burke joined with the Foundation in giving noted historian, Marie
Kimball permission to prepare it for publication.
Kimball fully adapted Thomas Jefferson’s Cook Book to practical, modern use.
the recipes were proportioned to our current practice of a formula for serving
recipe has been tested. It is not only correct, but tastes great!
Jefferson’s Cook Book by Marie Kimball was published in 1938. It has now, of
course, long been out-of-print.
Ohio publisher, however, has recently made special arrangements to reprint a
limited edition of Thomas Jefferson’s Cook Book.
recipes are given for Ice Cream, Blanc Mange, Wine Jelly, Macaroons, Meringues,
Noodles a la Macaroni, Brandied Peaches and more.
his recipes used in Paris, Monticello and in the White House are complete
treatises on many delicious soups... both French and American. You’ll love
Jefferson’s personal comments about his soup recipes.
coverage of meats and fowl is quite extensive. Many great recipes are included
for chicken, veal, mutton, beef, ham, turkey, goose, venison and more.
recipes for fish and seafood also abound... as does his treatment for scads of
delicious vegetable recipes.
yet, the list of desserts and creams will make you hungry when you really
aren’t! Under “Creams” are recipes for dishes as tasty today as when they
were written over 200 years ago!
you contact the publisher right now, you can get your own personal copy of this
delightful historic cookbook. It is a beautiful full-size perfect bound book you
will be proud to display on your coffee table, bookshelf, or where ever you keep
your very best books.
to really be a hit with your family and friends? Simply invite them over for
“dinner with Jefferson” and serve all your dishes from Thomas Jefferson’s
friends and neighbors are guaranteed to be absolutely envious.