Eat like Washington and Jefferson this Fourth of July with historic recipes

Grilling hot dogs and hamburgers on the Fourth of July holiday is the epitome of eating like an American — but have you ever wondered how to eat like a Founding Father?

In a recent interview with Fox News Digital, Michael Politz, founder of Food & Beverage Magazine, revealed the Founders’ favorite dishes – and how to incorporate them into your Independence Day feast.

George Washington’s favorite foods included hoecakes, cherries and fish, along with hazelnuts, hickory nuts and walnuts, Politz said. 

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To indulge, the American Cincinnatus enjoyed Madeira wine.

“Washington preferred simple, hearty meals, often featuring local fish from his own fisheries, plantation-grown fruits and vegetables,” Politz shared.

“He was especially fond of hoecakes – soft, cornmeal griddle cakes – eaten daily for breakfast with butter and honey, partly due to his dental issues.”

Another Virginian, Thomas Jefferson, enjoyed such favorite foods as peas, fresh vegetables and French cuisine in general.

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“Jefferson was a passionate gardener, growing over 250 types of produce at Monticello,” Politz noted. 

“He often used meat ‘as a condiment to the vegetables which constitute my principal diet.'”

“Rumor has it Ben Franklin had a soft spot for turtle soup, a Philadelphia staple of the era.”

“Jefferson is credited with popularizing macaroni and cheese, french fries and ice cream in America.”

Farther north in Pennsylvania, Benjamin Franklin’s favorite foods included oysters, turkey, cranberries, almonds and Indian corn.

Thomas Jefferson is credited with popularizing macaroni and cheese in the U.S., which remains a Fourth of July staple. (iStock)

The Boston-born Philadelphian also had a bit of a sweet tooth, enjoying apple tarts and maple syrup.

Politz described Franklin as an early “locavore,” which refers to a person who only eats food grown in a local area.

“He advocated for Native American foods and introducing new ingredients like rhubarb and kale to the colonies,” the history buff said. “He even published a recipe for tofu in 1770 and helped popularize potatoes while in France.”

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“And rumor has it Ben Franklin had a soft spot for turtle soup, a Philadelphia staple of the era,” Politz added.

As a born-and-bred New England resident, John Adams drank hard cider daily and enjoyed apple pandowdy, a cobber-like dessert, along with Indian pudding.

Apple pandowdy is a cobbler-like apple dessert that was enjoyed by John Adams. (iStock)

He also feasted on New England boiled dinners, which were primarily made with corned beef with root vegetables.

“Adams’ diet reflected New England’s apple-rich agriculture and cold climate, favoring root vegetables and preserved meats,” Politz said. “His wife Abigail made apple pandowdy, a rustic favorite.”

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All of their geographies contributed to their palates. In the Mid-Atlantic, Washington and Jefferson enjoyed abundant access to fish and shellfish while also having extensive gardens and orchards, Politz said.

“Recreating these historic dishes isn’t just a culinary exercise – it’s a way to connect with the roots of American hospitality and storytelling.”