George Washington was born at his father's plantation on Pope's Creek in Westmoreland County, Virginia, on February 22, 1732. Over six feet tall, athletically built, and red haired in his youth, he was also charming, persuasive, and dignified. President Washington is normally depicted in marble or stiffly posing in numerous famous paintings. Sometimes what is lost is the fact that Washington was a real flesh and blood man. Mt. Vernon was the beloved plantation that George and Martha Washington loved and lived in for many years. When George Washington lived there, Mount Vernon was an 8,000-acre plantation divided into five farms. Each farm was a complete unit, with its own overseers, work force of slaves, livestock, equipment, and buildings.

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, and drank three cups of tea without cream.

On December 12, 1799, Washington was caught out in sleet and snow while riding over his farms. The resulting illness progressed rapidly, and Washington suffered with a throat inflamation that made breathing extremely painful. Doctors arrived early on the morning of December 14 but could do little to ease his pain. He faced death with characteristic courage, saying, I die hard, but I am not afraid to go. With his wife at his side, George Washington died at around 10:00 p.m. on December 14, 1799. Four days later a solemn funeral was held at Mount Vernon. This breakfast recipe will hopefully serve to bring life to a great leader and an even better man, Happy Birthday President Washington!

Modern adaptation of recipe:

8 3/4 cups white cornmeal

1/4 teaspoons dry yeast

1 egg

Warm water

Shortening or other cooking grease

Honey & Butter

1. 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).

2. Cover and set on the stove or counter overnight.

3. In the morning, gradually add remaining cornmeal, egg and enough warm water to give the mixture the consistency of pancake batter (3-4 cups).

4. Cover and set aside for 15 to 20 minutes.

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

6. 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.)

7. When the hoecake is brown on one side, turn it over and brown the other.

Serve warm with butter and honey.

Recipe courtesy of mountvernon.org.

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