Jimmy Carter's Hush Puppies (1987)

• 2 quarts vegetable oil
• 2 cups yellow cornmeal
• 1 tbspn baking powder
• 1 tspn salt
• 1/4 tspn white pepper
• 2 eggs
• 1/2 cup cold milk
• 1/2 cup finely diced onions
• 2 garlic cloves, pressed

1. In a deep fryer or large cast-iron skillet, heat oil to 375 degrees.

2. In a large mixing bowl, combine cornmeal with baking powder, salt, and white pepper.

3. In a smaller bowl, mix eggs with cold milk, diced onion, and pressed garlic. Add to large mixing bowl, and stir until batter is well blended.

4. Carefully drop heaping tablespoonfuls of the batter into the hot oil. 

5. Fry for 3 minutes, or until golden brown. Turn to brown evenly, using a slotted spoon. 

6. Drain on paper towels. Serve hot. Makes 24 hush puppies.

More "Lost" White House Recipes

White House Golden Spice Cake (1887)

White House Cream of Asparagus Soup (1887)

(Origin - :"The White House Family Cookbook" by Henry Haller, White House Executive Chef from 1966 to 1987. Published by Random House in 1987.) 

White House Pickled Blueberries (1887)

"For blueberry pickles, old jars which have lost their covers, or whose edges have broken so that the covers will not fit tightly, serve an excellent purpose, as these pickles must not be kept air tight.

"Pick over your berries, using on the sound ones. Fill your jars or wide-mouthed bottles to within an inch of the top. 

"Pour in enough molasses to settle down in all the spaces. This cannot be done in a moment, as molasses does not run very freely. Only lazy people will feel obliged to stand by and watch it progress.

"As it settles, pour in more until the berries are covered. Then tie over the top a piece of cotton cloth to keep the flies and other insects out, and set away in the preserve closet. Cheap molasses is good enough, and your pickles will soon be 'sharp.' Wild grapes may be pickled in the same manner."

More "Lost" White House Recipes
White House Molasses Cup Cakes (1887)

White House Golden Spice Cake (1887)

Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

White House Baked Sweet Corn Pudding (1887)

"This is a Virginia dish. Scrape the substance out of twelve ears of tender, uncooked corn (it is better scraped than grated, as you do not get those husky particles which you cannot avoid with a grater).

"Add yolks and whites, beaten separately, of four eggs, a teaspoonful of sugar, the same of flour mixed in a tablespoonful of butter, a small quantity of salt and pepper, and one pint of milk. Bake about half or three-quarters of an hour."

More "Lost" Corn Recipes
Mennonite Corn Pie with Bacon (1950)

Corn Buttermilk Bread Sticks (1950)

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

White House Molasses Fruit Cake (1887)

"One teacupful of butter, one teacupful of brown sugar worked well together. 

"Next, add two teacupfuls of cooking molasses, one cupful of milk with a teaspoonful of soda dissolved in it, one teaspoonful of ginger, one tablespoonful of cinnamon, one teaspoonful of cloves, and a little grated nutmeg.

"Now add 4 eggs well-beaten and five cups of sifted flour, or enough to make a stiffer batter. Four a cup of raisins and one of currants, and add last.

"Bake in very moderate oven one hour. If well covered, will keep for six months."

More "Lost" White House Desserts
White House Jelly Cake (1887)

White House Sweet Strawberry Cake (1887)

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

White House Pumpkin Pie (1887)

"For three pies:

• One quart of milk
• Three cupfuls of boiled and strained pumpkin
• One-half cupful of molasses
• One and one-half cupfuls of sugar
• Yolks and whites of four eggs, beaten separately
• One tablespoonful each of cinnamon and ginger
• A little salt

"Beat all together, and bake with an under-crust. Boston marrow or Hubbard squash maybe be substituted for pumpkin, and are preferred by many, as possessing a less strong flavor."

More "Lost" White House Recipes

White House Sweet Strawberry Cake (1887)

White House White Ginger Biscuits (1887)

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

White House Molasses Cup Cakes (1887)

"One cupful of butter, one of sugar, six eggs, five cupfuls of sifted flour, one tablespoonful of cinnamon, two tablespoonfuls of ginger, three teacupfuls of cooking molasses, and one heaping teaspoonful of soda.

"Stir the butter and sugar to a cream. Beat the eggs very light, the yolks and whites separately, and add to it.  Put in the spices, then the molasses and flour in rotation, stirring the mixture all the time. 

"Beat the whole well before adding the soda, and beat a little afterwards. Put into well-buttered patty-pan tins, and bake in a very moderate oven. A baker's recipe."

More "Lost" Molasses Recipes
Hot Molasses Cake (1927)

Swedish Spice Snap Cookies (1927)

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

White House Scalloped Tomatoes (1887)

"Butter the sides and bottom of a pudding dish. Put a layer of bread crumbs in the bottom. On them, put a layer of sliced tomatoes, then sprinkle with salt, pepper, some bits of butter, and a very little white sugar.

"Then repeat with another layer of crumbs, another of tomatoes, and seasonings until full. having the top layer of tomatoes, with bits of butter on each. Baked covered until well cooked through. Remove the cover, and brown quickly."

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

More "Lost" White House Recipes
White House Golden Spice Cake (1887)

White House Scalloped Onions (1887)

White House Sweet Strawberry Cake (1887)

White House Baked Eggs on Toast with Gravy (1887)

"Toast six slices of stale bread, dip them in hot salted water, and butter them lightly.  After arranging the bread on a platter or deep plate, break into a bowl enough eggs to cover them. Slip over bread so the eggs don't break. Sprinkle the eggs with salt and pepper.

"Turn over the bread and eggs some kind of thickened gravy--- either chicken or lamb, cream, or a bechamel sauce (see below). 

"Bake in a hot oven until the eggs are set, or about five minutes."

White House Bechamel Sauce
"Put three tablespoonfuls of butter in a sauce-pan; add three tablespoonfuls of sifted flour, quarter of a teaspoonful of nutmeg, ten pepper-corns, a teaspoonful of salt. Beat all together, then add to this three slices of onion, two slices of carrot, two sprigs of parsley, two of thyme, a bay leaf, and half a dozen mushrooms cut up. 

"Moisten the whole with a pint of stock or water and a cup of sweet cream. Set it on the stove and cook slowly for half of an hour, watching closely that it does not burn. Strain through a sieve." 

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

More "Lost" White House Recipes
White House Peach Fritters (1887)

White House White Ginger Biscuits (1887)

White House Cream of Asparagus Soup (1887)

White House Golden Spice Cake (1887)

"Take:

• The yolks of 7 eggs 
• 1 whole egg
• 2 cupfuls of brown sugar
• 1 cupful of molasses
• 1 cupful of butter
• 1 large coffee-cupful of sour milk
• 1 teaspoonful of soda
• 5 cupfuls of flour
• 1 teaspoonful of ground cloves
• 2 teaspoonfuls of cinnamon
• 1 teaspoonful of ginger
• 1 teaspoonful of nutmeg
• Pinch of cayenne pepper.

"Beat eggs, sugar, and butter to a light batter before putting in the molasses. Then add molasses, flour, soda, spices, and sour milk. 

"Beat it well together, and bake in a moderate oven. If fruit is added, take 2 cupfuls of raisins, flour them well, and put them last in the batter.

"This cake can be made to advantage when you have the yolks of eggs left, after having used the whites in making white cake."

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

More "Lost" Pre-1900 Sweets

Feather Cake (1883)

Martha Washington's Nutmeg Custard Pie (1770)

Abraham Lincoln's Christmas Shortbread Cookies with Brandy (1861)

White House Jelly Cake (1887)

"One and one-half cups sugar, two eggs, one-half cup butter, three-fourths cup milk, two heaping cups flour with one teaspoonful cream tartar, one-half teaspoonful of soda, dissolved in milk.

"Put half the above mixture in a small shallow baking tin, and to the remainder add one teaspoonful molasses, one-half cup raisins (chopped) or currants, one-half teaspoonful cinnamon, cloves, allspice, and a little nutmeg, and one tablespoonful flour. Bake this in the same kind of baking tin. 

"Put cake sheets together while warm, with jelly between."

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

More "Lost" White House Desserts
White House Peach Fritters (1887)

White House Raspberry Sherbet (1887)
White House Sweet Strawberry Cake (1887)

White House Chicken Cream Soup (1887)

"An old chicken for soup is much best. Cut it up in quarters, put it into a soup kettle with half a pound of corned ham and an onion, and add 4 quarts of water. Bring slowly to a gentle boil, and keep this up until the liquid has diminished one-third, and the meat drops from the bones.

"Add a cup of rice. Season with salt, pepper, and a bunch of chopped parsley.  

"Cook slowly until the rice is tender, then the meat should be taken out. Now, stir in 2 cups of rich milk thickened with a little flour. The chicken could be fried in a spoonful of butter, and a gravy made, reserving some of the white meat, chopping it and adding it to the soup."

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

More "Lost" Soup Recipes
White House Onion Soup with Egg Yolks (1887)

White House Cream of Asparagus Soup (1887)

Classic Corn Chowder with Potatoes (1952)

White House Onion Soup with Egg Yolks (1887)

• I quart milk
• 6 large onions
• yolks of 4 eggs
• 3 tablespoonfuls of butter
• 1 large tablespoonful of flour
• one cupful of cream
• Salt and pepper

"Put the butter in a frying pan. Cut the onions into thin slices and drop in the butter. Stir until they begin to cool; then cover tight and set back where they will simmer. but not burn, for half an hour. 

"Now put the milk on to boil, and then add the dry flour to the onions, and stir constantly for 3 minutes over the fire. Turn the onion mixture into the milk, and cook for 15 minutes. Rub the soup through a strainer, return to fire, and season with salt and pepper.

"Beat the yolks of the eggs well, add cream to them, and stir into the soup.  Cook 3 minutes, stirring constantly. If you have no cream, use milk, in which case add a tablespoonful of butter at the same time.

"Pour over fried croutons in a soup tureen. This is a refreshing soup when fatigued."

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

More "Lost" Soup Recipes
White House Cream of Asparagus Soup (1887)

Avocado Cream Soup (1948)
Winter Tomato Soup with White Wine (1962)

Curried, Lemony Cream of Chicken Soup (1960)

White House Cream of Asparagus Soup (1887)

"For making two quarts of soup, use two bundles of asparagus. Cut the tops from one of the bunches, and cook them 20 minutes in salted water, enough to cover them. Cook the remainder of the asparagus about 20 minutes in a quart of stock or water.

"Cut an onion into thin slices and fry in 3 tablespoonfuls of butter 10 minutes, being careful not to scorch it. Add the asparagus that has been boiled, into the stock. Cook for 5 minutes, stirring constantly. 

"Add 3 tablespoonfuls of dissolved flour; cook 5 minutes longer. Turn this mixture into the boiling stock, and boil for 20 minutes. Rub through a sieve.  Add milk and cream to desired taste, and add the asparagus heads. If water is used in place of stock, use all cream."

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

More "Lost" Soup Recipes
White House Onion Soup with Egg Yolks (1887)
New Orleans Bouillabaisse with White Wine (1891)

New Orleans Cream of Jerusalem Artichoke Soup (1932)

White House Turkey Gravy (1887)

"When you put the turkey in to roast, put the neck, heart, liver, and gizzard into a stew-pan with a pint of water. Boil until they become quite tender, and take them out of the water.

"Chop the heart and gizzard, mash the liver, and throw away the neck. Return the chopped heart, gizzard, and liver to the liquor in which they were stewed. 

"Set it to one side, and when the turkey is done, it should be added to the gravy that dripped from the turkey, having first skimmed off the fat from the surface of the dripping pan.  Set it all over the fire, boil three minutes, and thicken with flour. It will not need brown flour to color the gravy.

"Garnishes for turkey or chicken are fried oysters, think slices of ham, slices of lemon, fried sausages, or force-meat balls, also parsley."

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

More "Lost" Recipes with Gravy
Old-Fashioned Country Gravy (1976)
Fried Tomato Gravy on Toast with Bacon (1976)

Classic Swiss Steak in Gravy (1952)

White House Pot Roast in Gravy, Old Style (1887)
Hunter's Steak in Red Wine Gravy (1935)

White House Scalloped Onions (1887)

"Take eight or ten onions of good size, slice them, and boil until tender. Lay them in a baking dish, put in bread crumbs, butter in small bits, pepper, and salt between each layer of onions until the dish is full.

"Put a layer of bread crumbs last. Add cream or milk until the baking dish is full. 

"Bake 20 minutes or half-hour."

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

More "Lost" White House Recipes
White House Peach Fritters (1887)
White House Sweet Strawberry Cake (1887)

White House Pot Roast in Gravy, Old Style (1887)

White House Pot Roast in Gravy, Old Style (1887)

"This is an old-fashioned dish, often cooked in our grandmothers' time. Take a piece of fresh beef weighing about five or six pounds. It must not be too fat. Wash it and put it into a pot with barely sufficient water to cover it.

"Set it over a slow fire, and after it has stewed an hour, salt and pepper it. Then stew it slowly until tender, adding a little onion if liked. Do not replenish the water at the last, but let it nearly boil away. 

"When tender all through, take the meat from the pot, and pour the gravy in a bowl.  Put a lump of butter in the bottom of the pot, then dredge the meat with flour, and return to the pot to brown, turning it often to prevent its burning.

"Take the gravy that you have poured from the meat into the bowl, and skim off all the fat. Pour the gravy in with the meat, and stir in a large spoonful of flour. Wet with a little water. Let it boil up to ten or fifteen minutes, and pour into a gravy dish.

"Serve both hot, with the meat on a platter. Some are very fond of this way of cooking a piece of beef which has been previously placed in spiced pickle for two or three days."

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

More "Lost" Beef Recipes
Steak Diane (1965)
Beef Stroganoff with Coffee (1981)

Classic Swiss Steak in Gravy (1952)

Abe Lincoln's Butter-Browned Steak with Coffee-Mustard Sauce (1837)

White House Raspberry Sherbet (1887)

• 2 quarts of raspberries
• 1 cupful of sugar
• 1-1/2 pint of water
• Juice of 1 large lemon
• 1 tablespoonful of gelatine

Mash the berries and sugar together, and let them stand for two hours.  Soak the gelatine in cold water, and cover. Add 1 pint of water to the berries, and strain. 

Dissolve the gelatine in a half a pint of boiling water, add this to the strained mixture, and freeze.  

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

More "Lost" Ice Cream Recipes
French-Fried Ice Cream with Marsala Wine (1971)
Tangerine Cream Ice (1885)

Baked Alaska (1969)

Orange Milk Sherbet (1946)

More "Lost" White House Recipes

White House Sweet Strawberry Cake (1887)

White House White Ginger Biscuits (1887)

White House Peach Fritters (1887)

White House Sweet Strawberry Cake (1887)

• 3 eggs
• 1 cupful of sugar
• 2 cupsful of flour
• 1 tbspn of butter
• 1 tspn of baking powder
• 3 pints of strawberries

"Beat the butter and sugar together, and add the eggs well beaten.  Stir in the flour and baking powder well sifted together.  Bake in deep tin plate. This quantity will fill four plates.

"With three pints of strawberries, mix a cupful of sugar, and mash them a little.  Spread the fruit between the layers of cake.  

"The top layer of strawberries may be covered with a meringue made with the white of an egg and a tablespoonful of powdered sugar.

"Save out the largest strawberries, and arrange them around in circles on the top of the cake.  Makes a very fancy dish, as well as a delicious cake.  The cake may also be topped with white frosting."

More "Lost"  White House Recipes

White House Peach Fritters (1887)

White House White Ginger Biscuits (1887)

More "Lost" Cake Recipes

Rose Geranium Cake (1809)
Blackberry Buttermilk Cake (1980)
7-Up Pound Cake (1980)
Black Pepper Cake with Nuts (1975)

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

White House White Ginger Biscuits (1887)

• 1 cup of butter
• 2 cups of sugar
• 1 cup of sour cream or milk
• 3 eggs, beaten
• 1 tspn of soda, dissolved in 1 tbspn of warm water
• 1 tbspn of ginger
• 1 tspn of ground cinnamon
• 5 cups of sifted flour

"Combine all, and roll out.  Cut out rather thick, like biscuits.  Bake in even, moderate oven.

"Brush over the tops while hot, with the white of an egg, or sprinkle with sugar while hot.

"The grated rind and the juice of an orange add much to the flavor of ginger cakes."

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

More "Lost" Biscuit Recipes

Toll House Rum Biscuits with Frosting (1948)

Southern Beaten Biscuits (1857)

3-Layer Coffee Biscuit Torte with Viennese Mocha Filling (1967)

White House Peach Fritters (1887)

"Make a batter in the proportion of:

• One cup sweet milk
• Two cup flour
• One heaping teaspoonful of baking-powder
• Two eggs beaten separately
• One tablespoonful of sugar
• One saltspoon of salt.

"Heat the milk a little more than milk-warm.  Add it slowly to the beaten yolks and sugar. The add flour and whites of the eggs.  

"Stir all together, and throw in thin slices of good peaches, dipping the batter over them. 

"Drop into boiling hot lard in large spoonfuls with pieces of peach in each, and fry to a light brown.  Serve with maple syrup, or a nice syrup made with clarified sugar.

"Bananas, apples, sliced oranges, and other fruits can be used in the same batter."

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

More "Lost" Recipes of Fried Delicacies

Beer-Batter Vegetables (1982)

Swiss Cheese Fritters (1967)

Apple Butter Pumpkin Fritters (1946)

Fried Pork Balls (1935)