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George Washington Hoecakes

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General Washington's typical breakfast has been described by members of his immediate family and several guests. His step-granddaughter, Nelly Custis Lewis, who was raised at Mount Vernon wrote...He rose before sunrise, always wrote or read until 7 in summer or half past seven in winter. His breakfast was then ready - he ate three small mush cakes (Indian meal) swimming in butter and honey, drank three cups of tea without cream... This is a modernized version of Nelly's recipe.

8 - 3/4 cups white cornmeal
1/4 teaspoons dry yeast
1 egg
Warm water
Optional: You may want to add salt to the batter
Shortening or other cooking grease
Honey
Butter

In large container, mix together 4 cups white cornmeal, 1 1/4 teaspoons dry yeast, and enough warm water to give the mixture the consistency of pancake batter (probably 3-4 cups). Cover and set on the stove or counter overnight.

In the morning, gradually add remaining cornmeal, egg and enough warm water to give the mixture the consistency of pancake batter (3-4 cups). Cover and set aside for 15 to 20 minutes.

Add cooking grease to a griddle or skillet and heat until water sprinkled onto it will bead up.

Pour batter, by the spoonful, onto the hot griddle. (Note: since the batter has a tendency to separate, you will need to stir it well before pouring each batch.) When the hoecake is brown on one side, turn it over and brown the other. Serve warm with butter and honey.

 

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