Nelly Custis Lewis (George Washington’s step-granddaughter), wrote about the cooking method for the three small mush cakes that was typical for George’s breakfast. Drop a spoonful at a time on a hoe or griddle. When done on one side turn the other-the griddle must be rubbed in the first instance with a piece of beef suet or the fat of cold corned beef…. Emma Lee of Newsworks has captured the sizzling of the mush cakes in my reproduction spider (a griddle with legs).
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Heart to Hearth Cookery 
[…] Monday was President’s Day and no snow to shovel. Susan McLellan Plaisted made George Washington’s Mush Cakes on Bites of Food History […]
By: Bits and Pieces | Foodways Pilgrim on February 23, 2014
at 5:19 pm