The following recipes were served at the Governor's Mansion between its opening in 1855 until present. For our chef's opinion on how each tastes and video instructions, click the social media icons at the top right of this page.
We made marmalade! A favorite of Paddington and the entirety of the British Isles, marmalade has long had a global reach and colorful history thanks to its simplicity and luscious flavor. Having raised eight children, it's no surprise that First Lady Emma Oglesby had a recipe for marmalade, most certainly deployed to appease picky appetites. We've included a much simpler recipe if you find that this heirloom is a bit tedious.
The 1950's kitchen staff proudly displays their desserts, one of which we believe to be a pineapple custard pie, as prevalently advertised in period homemaker magazines.
First Lady Dorothy Ogilvie collected a book of her favorite recipes with a little bit of Illinois dispersed within. Swedes settled in Andersonville in the mid-1800s and with them brought their recipe for "limpa", a spiced rye loaf typically prepared around the holidays. This recipe seems a little light in color and flavor compared to the traditional recipes that contain brewer's wort, but it's delicious nonetheless.
Here's an interesting recipe from the Stratton administration, served for dinner on May 7th, 1958. This combination of oranges, capers, olives, and bleu cheese is downright dubious and shockingly sloppy.
Let's try Gertrude Dant's Eclairs. She was the mansion chef for Governors Stratton, Stevenson, Green, Stelle, and Horner, dedicating a good chunk of her professional career to feeding the executive branch.
We are whipping out the aluminum ring mold and presenting this questionable staple of a bygone era: the Jello Dessert. This gelatinous "treat" features First Lady Dorothy Ogilvie's favorite ingredient, cream cheese. Her cookbook includes sixty recipes, ten of which include cream cheese. This one for "Peachy Cream" seemed the most interesting.
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