Eat Like a President: U.S. Presidents’ Favorite Recipes

As America celebrates its 250th birthday, it’s the perfect time to look beyond the history books and into the kitchens of the nation’s leaders. From the earliest to the most modern presidents, food has played a meaningful role in shaping traditions, entertaining guests, and reflecting the culture of each era.

These presidential recipes offer a unique way to experience history—one bite at a time.

Abraham Lincoln’s Favorite Corn Dodgers

You’ll find in the history books a small snack that Abraham Lincoln would carry in his pockets while working on his family farm. That snack is called a Corn Dodger, a rustic take on corn cakes made from a simple cornmeal dough. It’s crispy on the outside, tender on the inside, and can be eaten as a savory complement to gumbo or a sweet snack with a little honey.

Ingredients:

• 1 cup cornmeal
• ½ tsp salt
• ½ tsp sugar
• 1 tbsp bacon grease or butter
• 1 cup boiling water
• 1-2 tbsp cooking oil (or bacon grease) for frying

Instructions:

1. Combine cornmeal, salt, and sugar in a mixing bowl.
2. Make a well in the center and pour in the bacon drippings or butter and the boiling water.
3. Stir contents until combined and set aside for 20 minutes to cool.
4. Heat a skillet and add extra bacon grease drippings or cooking oil.
5. Spoon mixture into skillet in 2-tablespoon size dollops and cook over medium-low heat for 8-10 minutes, until the bottoms are golden.
6. Flip and cook for another 5 minutes – They should be crisp on the outside but chewy on the inside.

Jimmy Carter’s Famous Cookies

Jimmy Carter was a peanut farmer before he was president, so it’s no surprise that he perfected a peanut butter cookie recipe that now has something of a cult following on Reddit. Start by creaming butter with sugar, then follow with eggs and vanilla before folding in your flour mixture, rolled oats, and salted peanuts. The result is a homemade, irresistible peanut butter cookie of presidential renown.

Ingredients:

• 1 cup butter
• 1 cup sugar
• 1cup brown sugar (dark)
• 2 eggs
• 1 1/2 cups sifted flour
• 1 tsp baking soda
• 3 cups rolled oats
• 1 1/3 cups salted peanuts
• 1 tsp vanilla

Instructions:

1. Cream butter and slowly beat in the sugars.
2. Add eggs and vanilla, beat until fluffy.
3. Sift flour with baking soda, add oats, and stir into the first mixture.
4. Stir in peanuts, mixing well.
5. Drop rounded teaspoonfuls onto an ungreased baking sheet.
6. Bake in a preheated oven at 375 degrees for 12 minutes.

John F. Kennedy’s New England Fish Chowder

President John F. Kennedy’s favorite fish chowder reflects his deep connection to New England, particularly his home state of Massachusetts, where seafood is a cornerstone of regional cuisine. This creamy, hearty dish—made with fresh fish, potatoes, and milk or cream—was a staple in coastal communities and a regular feature in Kennedy family meals. Its simplicity and reliance on fresh, local ingredients embody both the traditions of New England cooking and JFK’s appreciation for the flavors of his heritage.

Ingredients:

• 2 lbs haddock
• 2oz salt pork, diced
• 2 onions, sliced
• 4 large potatoes, diced
• 1 cup celery, chopped
• 1 bay leaf
• 1 quart milk
• 2 tbsp butter
• 1 tsp salt
• Ground black pepper

Instructions:

1. Simmer haddock in 2 cups of water for 15 minutes.
2. Drain the fish and reserve the broth.
3. Remove the bones from the fish.
4. Sauté diced pork until crisp, remove and set aside.
5. Sauté onions in pork fat until golden brown.
6. Add fish, potatoes, celery, bay leaf, salt, and pepper.
7. Pour in fish broth plus enough boiling water to make 3 cups of liquid.
8. Simmer for 30 minutes.
9. Add milk and butter and simmer for 5 minutes.
10. Remove the bay leaf.
11. Serve chowder sprinkled with diced pork.

Richard Nixon’s Ham Mousse

Richard Nixon’s ham mousse reflects the mid-20th-century American fascination with molded and convenience-based dishes, often featured at formal dinners and social gatherings. Popular in the 1950s and 1960s, recipes like ham mousse combined processed meats with gelatin or cream to create smooth, spreadable dishes that showcased modern kitchen trends. Nixon’s association with this dish highlights the era’s preference for presentation, efficiency, and the evolving role of convenience foods in American entertaining.

Ingredients:

• ½ cup cooked ham (finely ground)
• 1 cup tomato juice
• 1 cup beef consommé
• ½ tsp paprika
• 4 tbsp cold water
• 1 envelope gelatin
• 2 cups cream, whipped
• Salt
• Mayonnaise
• Lemon juice
• Heavy cream
• Finely chopped chives

Instructions:

1. Mix ham, tomato juice, consommé, and paprika in a saucepan, and bring to a boil.
2. Dissolve gelatin in cold water. Pour the boiling ham mixture over the gelatin and gently mix.
3. Place in refrigerator, mixing every 10 minutes or so for one hour or until it congeals to a syrupy consistency.
4. Once it has congealed, carefully fold in the whipped cream until the mixture is well-combined. Add a teaspoon of salt and pour into a large ring mold or other container.
5. Let set in the refrigerator overnight, or until firm. Before serving, mix together a dollop of mayonnaise, a few drops of lemon juice, a spoonful of heavy cream, and chopped chives.
6. Unmold ham mousse onto a serving platter, stare in disbelief, and serve with mayonnaise sauce on the side.

Presidential recipes reflect the evolving tastes, traditions, and cultures of America. These dishes offer more than just flavor—they provide a window into the lives of the leaders who helped shape the nation.

As you celebrate America’s 250th birthday, consider adding a presidential twist to your menu. Each recipe is a delicious reminder that history isn’t just something we read—it’s something we can taste.

Want to see more recipes tied to America’s history? Visit amac.us/250 to learn more!