15 Foods That Were Abraham Lincoln’s Favorites

Abraham Lincoln, the 16th President of the United States, is remembered as one of the most iconic leaders in American history. Known for his humility, integrity, and strong moral compass, Lincoln’s tastes in food reflected his modest upbringing and straightforward personality. Unlike many political figures of his time, Lincoln preferred simple, wholesome meals over elaborate or luxurious dishes. His favorite foods paint a picture not only of his personal preferences but also of the 19th-century American culinary landscape.

Apple Pie: A Presidential Sweet Treat

Apple pie was one of Lincoln's favorite desserts, and for good reason. The key to a perfect pie lies in selecting the right apples—Granny Smith and Honeycrisp are ideal for their balance of tartness and sweetness. A flaky, buttery crust requires cold butter and minimal handling to prevent gluten development. Precook the apples with a bit of sugar, cinnamon, nutmeg, and lemon juice to enhance their natural flavors and reduce moisture. Ensure the pie bakes evenly by covering the edges with foil if they brown too quickly. Serve it warm for a nostalgic and satisfying finish.

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Savory Delight: Chicken Fricassee

Lincoln enjoyed chicken fricassee for its comforting richness. Start by browning chicken pieces in a mix of butter and oil for color and flavor. Remove the chicken and sauté onions, garlic, and mushrooms, scraping up brown bits for added depth. Return the chicken to the pot, adding homemade chicken stock and a bouquet garni. Simmer until the chicken is tender, then enrich the sauce with a touch of cream. Incorporate lemon juice and parsley before serving, creating a harmonious balance of richness and freshness that makes this historical dish timeless.

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Gingerbread Men: Lincoln's Childhood Joy

Gingerbread men were a nostalgic treat for Lincoln, reminiscent of his childhood. The dough requires a blend of ground ginger, cinnamon, cloves, and nutmeg, complemented by molasses for a deep, warming flavor. Chill the dough thoroughly before rolling to maintain its shape during baking. Cut into festive shapes and bake until firm but not too dark. Decorate with royal icing once cooled for an inviting appearance. These cookies capture the simple joys of the past, perfect for a taste of childhood delight.

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Oysters: A Taste of Lincoln's Elegance

Oysters were a favored delicacy, showcasing the luxurious side of Lincoln's palate. Freshness is paramount, so purchase from a reputable source and shuck just before serving to retain their briny, oceanic flavor. Serve raw on the half shell over ice, garnished with lemon wedges and a classic mignonette sauce. Alternatively, bake with a simple topping of breadcrumbs, garlic, and parsley, broiling until golden. These elegant preparations highlight the pure essence of the oysters, making them a refined addition to any meal.

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Bacon: Lincoln's Beloved Breakfast

For Lincoln, a breakfast with bacon was a cherished start to the day. Achieving crispy, flavorful bacon requires patience; cook strips in a cold skillet to render fat slowly and evenly. For less mess, bake on a wire rack over a sheet pan, ensuring each piece is uniformly crisp. Enhance breakfast with a sprinkle of black pepper or a dash of maple syrup for a sweet twist. Whether paired with eggs or pancakes, bacon's savory richness offers a homely comfort that surely resonated with the president's fondness for hearty morning meals.

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Blackberry Pie: A Presidential Dessert

Blackberry pie held a special place in Abraham Lincoln's culinary preferences. Start with fresh, firm blackberries, ensuring they are washed and rinsed well to avoid excess moisture in the pie. Combine the berries with a balanced mix of sugar, a hint of cinnamon, and a bit of cornstarch to achieve the right thickness. Opt for a flaky pie crust made from chilled butter and all-purpose flour, remembering to rest the dough to enhance its texture. Bake until the crust is golden and the filling bubbles gently, allowing it to cool before serving for the flavors to meld harmoniously.

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Corn Cakes: A Simple Lincoln Staple

Known for their simplicity and comfort, corn cakes were a staple in Lincoln's diet. Use coarse cornmeal for optimal texture, combined with buttermilk for a tender crumb. Mix in melted butter, a touch of sugar, and eggs to create a smooth batter. Cook on a hot skillet lightly greased, allowing each side to form a golden-brown crust. These cakes pair well with fresh butter or a drizzle of honey. The rustic appeal of corn cakes lies in their straightforward preparation and warm, satisfying flavor—ideal for breakfast or a simple snack.

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Corned Beef & Cabbage: Heartwarming Dish

Corned beef and cabbage was cherished for its hearty simplicity and comforting essence. Start by choosing a quality cut of beef brisket, brined to perfection for a rich flavor profile. Cook the beef slowly with a bouquet garni, adding carrots, potatoes, and onions halfway through the cooking process for additional depth. Introduce the cabbage towards the end to retain its crispness. The slow cooking method ensures the beef is fork-tender, and the seasoned broth enhances the vegetables, resulting in a meal that's both satisfying and nourishing.

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Apples: Lincoln's Favorite Fruit

Apples were a perennial favorite for Lincoln, celebrated for their versatility. Select crisp, tart varieties like Granny Smith for pies or sweeter ones like Honeycrisp for snacking. For a classic apple dish, consider baking sliced apples with a sprinkle of cinnamon and sugar, allowing their natural sweetness to shine. Make fresh applesauce by simmering peeled slices with a splash of apple cider and a touch of nutmeg for warmth. Valued for their simplicity, apples can elevate both savory and sweet dishes, showcasing their enduring appeal.

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Biscuits: A Comforting Lincoln Favorite

Biscuits were a comforting choice in Lincoln’s culinary repertoire, renowned for their tender, flaky texture. Use cold, diced butter with self-rising flour to ensure a light crumb. Incorporate buttermilk gradually, mixing until just combined to avoid overworking the dough. Gently pat the dough and cut it into rounds, taking care not to twist the cutter for even rise. Bake at a high temperature until the tops are golden brown. Enjoy these biscuits warm, offering a satisfying balance of crisp exterior and soft, buttery interior.

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Almond Cake: A Nutty Presidential Favor

Almond cake was one of President Lincoln's favored treats, appreciated for its delightful texture and nuanced flavor. Start by finely grinding blanched almonds to a sandy consistency to incorporate the nutty base into the batter seamlessly. Mix with a blend of sugar and butter until creamy. Adding a touch of almond extract elevates the flavor, imbuing the cake with a deeper richness. Use cake flour for a light, tender crumb. Bake until golden and set, and finish with a light dusting of powdered sugar for a subtle sweetness.

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Coffee: Lincoln's Essential Brew

President Lincoln valued a robust cup of coffee, savoring its invigorating qualities. To match his taste, choose a medium to dark roast for the fullest flavor. Grind the beans just before brewing to optimize freshness and aroma. Use a French press or pour-over method to extract the rich oils and bold flavors. Ensure water is just off the boil—about 200°F—to prevent scalding. Allow the coffee to steep for approximately four minutes before serving. This method produces a well-rounded, satisfying cup that pays homage to Lincoln's simple yet refined preferences.

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Venison: A Taste of the Wild

Venison provided a connection to Lincoln's frontier roots, offering a lean, flavorful protein option. Begin by marinating venison steaks in a mixture of olive oil, garlic, rosemary, and juniper berries to tenderize and enhance flavor. Cook over high heat in a cast-iron skillet for a perfectly caramelized crust, ensuring the interior remains tender. Rest the meat for a few minutes to allow juices to redistribute. Serve with a side of root vegetables or a berry reduction sauce to complement the meat’s natural earthiness, resulting in a meal that's both rustic and refined.

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Turkey Legs: Lincoln's Feast Fave

Turkey legs were a staple at Lincoln’s table, known for their tender meat and rich, hearty flavor. Start by brining the legs in a solution of water, salt, sugar, and aromatics like sage and thyme for deep seasoning. Roast at a high temperature to crisp the skin while keeping the meat juicy. Baste with a mixture of butter and pan drippings for added depth. Once cooked, allow them to rest, locking in moisture. The resulting dish is succulent and pleasing, just as it might have graced the President's own dining table, highlighting his preference for robust, satisfying meals.

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Cured Meat Fit for a President: Martha Washington

Lincoln enjoyed meats cured using techniques dating back to Martha Washington's kitchen. To replicate this, use a mix of salt, sugar, and spices like black pepper and bay leaves to cure meats such as ham or bacon. Allow the meat to cure in a cool, dry place, ensuring flavors penetrate deeply. This method intensifies the meat's natural flavors, offering both preservation and enhancement. When sliced thinly, cured meats provide a rich, savory experience. Serve with fresh bread or pickles to balance, celebrating a timeless tradition linked to the culinary practices of early American leaders.

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