You Never Forget Your First: A Biography of George Washington

by Alexis Coe

In the 1790s, Washington’s favorite breakfast was prepared by two enslaved house servants: Nathan, who slept in a bunk in the crowded greenhouse quarters, and Lucy, who lived in a nearby cabin with her husband, Frank Lee, a butler. Their days were long. They were expected to be in the plantation’s mansion house kitchen by 4:30 a.m. to prepare Washington’s breakfast. By 5 a.m., Lucy was stirring the hoecake batter she had prepared the night before, and by 6:30 a.m., she and Frank were frying the hoecakes and preparing coffee, tea, and hot chocolate. They may have added cold cuts or leftovers from the night before to the breakfast spread. At 6:45 a.m., the plantation bell rung, alerting the Washingtons that their breakfast would soon be served, and by 7 a.m., Frank would bring the food to the table for it to be served by Marcus, another house slave. This, along with the sandwich Lucy prepared Washington for his daily eight- to fourteen-mile ride around Mount Vernon, would satisfy him until dinner. Ingredients ½ teaspoon active dry yeast 2½ cups white cornmeal 3 to 4 cups water, room temperature 1 large egg, room temperature Vegetable oil or lard Salt Directions The night before: In a large bowl, mix the yeast with 1¼ cups of cornmeal. Stir in 1 cup of water for the consistency of pancake batter. If needed, add an additional cup of water. Cover the bowl and refrigerate overnight. The next day: Preheat the oven to 200°F. Remove the batter from the refrigerator. Lightly beat th...