In 1987, the Springfield Woman's Club published A Tasting Tour Through Washington County. It has been reprinted several times.
The latest reprint has a new look and commemorates the legacy of President Abraham Lincoln. Washington County was where Lincoln's parents, Thomas Lincoln and Nancy Hanks, were married, on June 12, 1806. The ceremony was at the home of the bride's cousin Francis Berry, near Springfield. The original Berry home was moved from the Beechland section of the county and preserved at Lincoln Homestead State Park.
A copy of the ”marriage bond“ of Thomas Lincoln and Nancy Hanks is on display at the Berry cabin, and those who buy the new cookbook, A. Lincoln Legacy Tasting Tour, will receive a parchment marriage certificate to use as a bookmark.
The cookbook is $21.20, including tax. Contact Nell Haydon, A. Lincoln Legacy Tasting Tour Springfield Main Street/Renaissance, 124 West Main Street Springfield, Ky. 40069; (859) 336-5412, Ext. 2; or firstname.lastname@example.org.
A celebration to honor the marriage of Lincoln's parents will be 9 a.m. to 6 p.m. Saturday at the state park. A wedding drama, Dearly Beloved ... Vows of a Lincoln Legacy, will be presented at 11 a.m. and 4 p.m. The park is 5 miles north of Springfield on Ky. 438.
The Lincoln-Hanks wedding menu was recorded by one of the guests, Christopher Columbus Graham, and is included in the cookbook.
”We had bear meat (that you can eat the grease of, and it will not rise like other fats); venison; wild turkey and ducks, eggs wild and tame (so common that you could buy them at two cents a bushel); maple sugar, swung on a string, to bite off for coffee or whiskey; syrup in big gourds; peach and honey; a sheep that the two families barbecued whole over coals of wood burned in a pit, and covered with green boughs to keep the juices in; and a race for the whiskey bottle. The sheep cost the most, and corn was raised in what now is Boyle County, at the Isaac Shelby Place,“ Graham wrote.
The cookbook includes photographs of many of the historic homes in the county and recipes from previous and current owners. The special entertaining section includes Pineview, circa 1851, built by Thomas Irvine McElroy and now owned by Todd Allen and Tyler Horton, who operate it as Maple Hill Manor bed and breakfast.
In the late 1970s, the house was the Pineview Farm Dinner House. Sylvia M. Smith was renowned for the dishes she served; daughter Mary Smith Carey shares her late mother's recipes for corn pudding and brown sugar pie.
Simmstown, owned by Larry Hodge, was built about 1842 by Harvey McElroy for his daughter Mariah when she married William Simpson. Marithelma Kelly shares a recipe for hot apple soup that was served at Simmstown more than 100 years ago.
Glenmar, the oldest of Washington County Grundy houses, circa 1785, is owned by Roger A. Ballard and William Sympson. An authentic recipe for Glenmar pulled candy is included in the cookbook.
The oldest house still standing in Springfield is owned by Sandra P. Davis. The previous owner was Lucille (Mrs. Garland) Pinkston, who submitted a 150-year-old recipe for old-fashioned tea cakes. Simply called the ”house of history,“ the house was built of logs about 1800 by John Thompson, whose wife, Sarah Mitchell Thompson, was a first cousin and best friend to Abraham Lincoln's mother, who was maid of honor in Sarah's wedding. Silversmith David H. Spears also lived in the house.
Old-fashioned tea cakes
1 quart flour
2 cups sugar
2⁄3 cup lard (twice)
6 tablespoons sour milk
½ teaspoon soda
2 teaspoons baking powder
2 teaspoons nutmeg
2 teaspoons vanilla extract
Red decorating sugar
Now roll your sugar fine. Level your cups. Sift your flour into a large pan. Add eggs, sugar, lard, 2⁄3 cup sour milk in soda, baking powder, nutmeg and vanilla. Work all together, then add another 2⁄3 cup lard; knead well. Squeeze off ball of dough. Roll out cookie dough very thin; sprinkle well with red sugar. Cut out. Cook quickly in hot oven, 350 degrees. Raisins or other nuts may be added. Bake at 350 to 400 degrees for 10 minutes.
This recipe from Marithelma Kelly has been in the Simms-Kelly family since 1865.
Simmstown hot apple soup
2 ribbons celery, diced
1 medium onion, chopped fine
2 tablespoons butter or margarine
5 cans chicken bouillon
1⁄3 cup sugar
6 apples, peeled and diced
½ teaspoon pumpkin pie spice or allspice
Drop of red coloring
Sauté celery and onion lightly in butter or margarine, but do not brown. Add bouillon, sugar, apples and spice. Simmer until apple bits are softened. Add coloring and serve hot. Excellent when reheated.