December 29, 2011
Washington Family Leftovers: Meat Pie Edition
Something akin to turducken (the infamous chicken-stuffed-inside-a-duck-stuffed-inside-a-turkey entree), an 18th-century Christmas pie incorporated just as many if not more meats under a crust-like exterior that leaves many modern-day visitors to George Washington’s kitchen believing that they’re looking at a decadent dessert rather than a carnivore-worthy feast.
Like 21st-century revelers who come to terms with Christmas dinner in meal after meal of leftovers, 18th-century pie partakers had a lot of eating to do in subsequent days.
In November of 1786 one of Washington’s friends wrote to inform the General that he would not be able to make the Washingtons’ Christmas dinner and eat their pie. On December 26, having dined with at least nine people, Washington informed his friend that they “had one [pie] yesterday on which all the company, tho’ pretty numerous, were hardly able to make an impression …”
Consuming concentric layers of turkey, goose, duck, partridge and pigeon, surrounded by hare, woodcocks or whatever other game or fowl was available, was no doubt an arduous task. And that’s not including the four pounds of butter and bushel of flour that were called for in the recipe that belonged to Martha Washington.
But as large as Washington’s pies may have been, they were no match for the nine-foot-circumference record-breaking Christmas pie that was said to have been made in London in 1770. It’s a case of Christmas gluttony at its best. Check out Mount Vernon’s faux food replica of a much smaller Christmas pie on display in the Mount Vernon kitchen through January 6.
Category: George Washington



