Sunday, November 15, 2020

Garden to Table at Mt Vernon - Lemonade

 Martha Washington (1731-1802) - From the Garden to the Table 

While George Washington oversaw most aspects of managing Mount Vernon's  pleasure gardens & grounds, Martha Washington oversaw the Kitchen Garden (The Lower Garden), allowing her to keep fruits and vegetables on the table year round.

The Kitchen Garden at Mount Vernon

“…impress it on the gardener to have every thing in his garden that will be nece]ssary in the House keeping way — as vegetable is the best part of our living in the country.” – Martha Washington, 1792

Inside the Kitchen at Mount Vernon

Outside The Kitchen at Mount Vernon

Lemonade

The Washingtons served simple refreshments at their Friday-night receptions during the presidential years, including nonalcoholic beverages such as orangeade and lemonade. Recipes for lemonade came to England from France and, by the early eighteenth century, were widely used there. English recipes often called for adding white wine to basic lemonade, as is the case in this refreshingly tart recipe from Elizabeth Raffald.

This lemonade is less sweet than the kinds we drink today. Add the two cups of sugar called for, and then stir in more if you want it sweeter—or enough, in Raffald’s words, “as will make it pleasant.”12 She also suggested adding white wine and orange juice to the basic recipe. The lemonade is delicious without them, but the wine and juice turn this simple citrus beverage into a refreshing libation.

This recipe is a modern adaptation of the 18th-century original. It was created by culinary historian Nancy Carter Crump for the book Dining with the Washingtons.

Ingredients

Juice and zest of 6 large lemons

4 1/2 cups water, divided, plus more as needed

2 cups sugar, plus more as needed

2 cups medium-dry white wine (optional)

Juice of 1 orange (optional)

Directions

1. Put the zest in a medium saucepan, and pour in 2 cups of the water. Cover and bring to a boil. Immediately turn off the heat and let cool to room temperature.

2. Stir in the lemon juice, add the sugar, and stir to dissolve. Strain and add enough of the remaining water and more sugar, if necessary, to suit your taste.

3. Stir in the wine and orange juice, if desired, and chill for at least 1 hour before serving.

Research & images & much more are available from the Mount Vernon website, MountVernon.org.