{"id":74766,"date":"2022-07-04T04:00:14","date_gmt":"2022-07-04T08:00:14","guid":{"rendered":"https:\/\/quotulatiousness.ca\/blog\/?p=74766"},"modified":"2022-07-03T18:06:16","modified_gmt":"2022-07-03T22:06:16","slug":"a-dish-for-the-first-4th-of-july-and-why-it-should-be-on-the-2nd","status":"publish","type":"post","link":"https:\/\/quotulatiousness.ca\/blog\/2022\/07\/04\/a-dish-for-the-first-4th-of-july-and-why-it-should-be-on-the-2nd\/","title":{"rendered":"A Dish for the First 4th of July &#8230; and why it should be on the 2nd"},"content":{"rendered":"<p align=\"center\"><iframe loading=\"lazy\" width=\"854\" height=\"480\" src=\"https:\/\/www.youtube.com\/embed\/DOMlXRxuwlM\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n<blockquote><p><strong>Tasting History with Max Miller<\/strong><br \/>\nPublished 30 Jun 2020<\/p>\n<p>While we may think of BBQ, hot dogs, and potato salad as traditional 4th of July fare, the Founding Fathers certainly did not. We&#8217;ll take a look at one of the earliest celebratory meals and explore why John Adams wasn&#8217;t a fan of July 4th.<\/p>\n<p>Follow Tasting History with Max Miller here:<br \/>\nInstagram: <a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&#038;redir_token=QUFFLUhqbW9vT1NiNnIwb2N0YzI2M2daWEhKcXRXODFZUXxBQ3Jtc0ttRTNjUEVYLVhyUEJvTDkzMmhwT3h6Rkp5SWg0aFd2ZWpsdUJpcG4tZmNrd0F4dHR3VlB6UWV1THE4dmFsRmhZLUZLcERWazJfMDUzb3A5RlVObTBhajdvZjJWaElzSE5VRzBBSVhtZXVTRHJiZHo5Zw&#038;q=https%3A%2F%2Fwww.instagram.com%2Ftastinghistorywithmaxmiller%2F&#038;v=DOMlXRxuwlM\" rel=\"noopener\" target=\"_blank\">https:\/\/www.instagram.com\/tastinghist&#8230;<\/a><br \/>\nTwitter: <a href=\"https:\/\/twitter.com\/TastingHistory1\" rel=\"noopener\" target=\"_blank\">https:\/\/twitter.com\/TastingHistory1<\/a><br \/>\nReddit: r\/TastingHistory<\/p>\n<p>Help Support the Channel with Patreon: <a href=\"https:\/\/www.patreon.com\/tastinghistory\" rel=\"noopener\" target=\"_blank\">https:\/\/www.patreon.com\/tastinghistory<\/a><\/p>\n<p>LINKS TO INGREDIENTS &#038; TOOLS**<br \/>\nOrganic Nut Milk Bag: <a href=\"https:\/\/amzn.to\/3i6D3sh\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/3i6D3sh<\/a><br \/>\nWilton Candy Thermometer: <a href=\"https:\/\/amzn.to\/3i0Kkdb\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/3i0Kkdb<\/a><\/p>\n<p>LINKS TO SOURCES**<br \/>\n<em>1776 the Musical<\/em>: <a href=\"https:\/\/amzn.to\/3eDvXZX\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/3eDvXZX<\/a><br \/>\n<em>John Adams<\/em> by David McCullough: <a href=\"https:\/\/amzn.to\/3i3SBNj\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/3i3SBNj<\/a><br \/>\n<em>1776<\/em> by David McCullough: <a href=\"https:\/\/amzn.to\/3i8cAKY\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/3i8cAKY<\/a><br \/>\nTownsends: Spanish Cooking &#8211; Salmon and Onions From 1750 https:\/\/www.youtube.com\/watch?v=DjrGc&#8230;<br \/>\n<em>The Martha Washington Cook Book: A Compendium of Cookery and Reliable Recipes<\/em>: <a href=\"https:\/\/amzn.to\/38dRwhz\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/38dRwhz<\/a><br \/>\nDid you know&#8230; Independence Day Should Actually Be July 2nd?: <a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&#038;redir_token=QUFFLUhqbVJ1b0lKUmk4VFhIYjl5Mmp4WnhTX3JJZTVVZ3xBQ3Jtc0tsVVYwcTFHLXliZTZUQVVZOHBqV3ZXNFRoRS1OdnZjSTl6U2F5QWs5d1dZbEJYdi15S3dqSmJBN2NSM250WjZvc1FnZUk5TVNWQVoyd3Y2WHpGMjJPV0hMRngxZkQwY3g4SHA4cXg5T3hPcDlfZ0N1NA&#038;q=https%3A%2F%2Fwww.archives.gov%2Fpress%2Fpress-releases%2F2005%2Fnr05-83.html&#038;v=DOMlXRxuwlM\" rel=\"noopener\" target=\"_blank\">https:\/\/www.archives.gov\/press\/press-&#8230;<\/a><\/p>\n<p>**Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you.<\/p>\n<p>MENTIONED LINKS<br \/>\nEverlasting Syllabub: <a href=\"https:\/\/www.youtube.com\/watch?v=CQksGGtDB2w\" rel=\"noopener\" target=\"_blank\">https:\/\/www.youtube.com\/watch?v=CQksG&#8230;<\/a><\/p>\n<p>Poached Salmon in Egg Sauce<br \/>\nORIGINAL RECIPES (From <em>The Martha Washington Cook Book<\/em>)<br \/>\nEGG SAUCE<br \/>\nMake a drawn butter; chop two hard-boiled eggs quite fine, the white and yolk separately, and stir it into the sauce before serving. This is used for boiled fish or vegetables.<\/p>\n<p>TO MAKE DRAWN BUTTER<br \/>\nPut half a pint of milk in a perfectly clean stewpan, and set it over a moderate fire; put into a pint bowl a heaping tablespoonful of wheat flour, quarter of a pound of sweet butter, and a saltspoonful of salt; work these well together with the back of a spoon, then pour into it, stirring it all the time, half a pint of boiling water; when it is smooth, stir it into the boiling milk, let it simmer for five minutes or more, and it is done. <\/p>\n<p>Drawn butter made after this recipe will be found to be most excellent; it may be made less rich by using less butter.<\/p>\n<p>Boiled Salmon<br \/>\nThe middle slice of salmon is the best. Sew up neatly in a mosquito-net bag, and boil a quarter of an hour to the pound in hot, salted water. When done, unwrap with care, and lay upon a hot dish, taking care not to break it &#8230; Garnish with parsley and sliced eggs. <\/p>\n<p>MODERN RECIPE<br \/>\nINGREDIENTS<br \/>\n&#8211; 2 Hard Boiled Eggs, chopped into small pieces<br \/>\n&#8211; 1 Cup (240ml) of whole milk<br \/>\n&#8211; A heaping tablespoon of flour<br \/>\n&#8211; 1 Stick or 113g of softened butter<br \/>\n&#8211; \u00bd teaspoon salt<br \/>\n&#8211; 1 Cup of boiling water<br \/>\n&#8211; Salmon<br \/>\n&#8211; Salted Water<\/p>\n<p>METHOD<br \/>\n1. Add the milk to a sauce pan and set over medium heat and simmer making sure not to scorch it.<br \/>\n2. In a small bowl, add the flour, the butter, and the salt, and mix together. Slowly add the boiling water while continuing to stir. Once smooth, pour into the milk and allow to simmer for 5 minutes. Then stir in the chopped eggs and allow to simmer for another minute, then remove from the heat.<br \/>\n3. Fill a medium saucepan half full with water and add some salt (about 2 tsp). Set over low heat and bring to a simmer of 175-180\u00b0F\/80\u00b0C. Place salmon into the water and cook until ready (12-15 per pound). Make sure not to let the temperature raise past the 180\u00b0F.<br \/>\n4. Once cooked, place salmon on a warm dish and pour the egg sauce on top. Garnish with parsley. <\/p>\n<p>PHOTO CREDITS<br \/>\nRichard Henry Lee: National Portrait Gallery \/ CC BY (<a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&#038;redir_token=QUFFLUhqbVZnaGxUaGJoTjJua1pFdmZDNmFvVjEtbEZCQXxBQ3Jtc0tuSXF3Z3JzWHYyNU9vN2VxRW1tYVVpc1FQb2ZUaHYyWm96T1JfZkpkR3ZXQ0FGTUpLVzJoenNhMzVOR3d2NHNpQm9iTGNJdEFLNEZUVS1HeHJXZ1d4VF8ySWZCTThjNmVPelNPb05wTnowYlhxel9qUQ&#038;q=https%3A%2F%2Fcreativecommons.org%2Flicenses%2Fby%2F3.0&#038;v=DOMlXRxuwlM\" rel=\"noopener\" target=\"_blank\">https:\/\/creativecommons.org\/licenses\/&#8230;<\/a>)<\/p>\n<p>MUSIC CREDITS<br \/>\nRecord Scratch &#8211; Raccoonanimator <a href=\"https:\/\/freesound.org\/s\/160909\/\" rel=\"noopener\" target=\"_blank\">https:\/\/freesound.org\/s\/160909\/<\/a><\/p>\n<p>#tastinghistory #colonialcooking #4thOfJuly #IndependenceDay<\/p><\/blockquote>\n<p><a href=\"https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2022\/07\/Screenshot-2022-07-04-at-17-50-52-A-Dish-for-the-First-4th-of-July-\u2026-and-why-it-should-be-on-the-2nd-Quotulatiousness.png\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2022\/07\/Screenshot-2022-07-04-at-17-50-52-A-Dish-for-the-First-4th-of-July-\u2026-and-why-it-should-be-on-the-2nd-Quotulatiousness-480x270.png\" alt=\"\" width=\"480\" height=\"270\" class=\"aligncenter size-medium wp-image-74768\" srcset=\"https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2022\/07\/Screenshot-2022-07-04-at-17-50-52-A-Dish-for-the-First-4th-of-July-\u2026-and-why-it-should-be-on-the-2nd-Quotulatiousness-480x270.png 480w, https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2022\/07\/Screenshot-2022-07-04-at-17-50-52-A-Dish-for-the-First-4th-of-July-\u2026-and-why-it-should-be-on-the-2nd-Quotulatiousness-150x84.png 150w, https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2022\/07\/Screenshot-2022-07-04-at-17-50-52-A-Dish-for-the-First-4th-of-July-\u2026-and-why-it-should-be-on-the-2nd-Quotulatiousness-768x432.png 768w, https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2022\/07\/Screenshot-2022-07-04-at-17-50-52-A-Dish-for-the-First-4th-of-July-\u2026-and-why-it-should-be-on-the-2nd-Quotulatiousness.png 854w\" sizes=\"auto, (max-width: 480px) 100vw, 480px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tasting History with Max Miller Published 30 Jun 2020 While we may think of BBQ, hot dogs, and potato salad as traditional 4th of July fare, the Founding Fathers certainly did not. We&#8217;ll take a look at one of the earliest celebratory meals and explore why John Adams wasn&#8217;t a fan of July 4th. Follow [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":35193,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[74,7,13],"tags":[1276,1388,506,1442,38],"class_list":["post-74766","post","type-post","status-publish","format-standard","hentry","category-food","category-history","category-usa","tag-cooking","tag-recipes","tag-revolution","tag-tastinghistory","tag-thomasjefferson"],"jetpack_featured_media_url":"https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2016\/06\/favicon.png","jetpack_shortlink":"https:\/\/wp.me\/p2hpV6-jrU","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/74766","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/comments?post=74766"}],"version-history":[{"count":2,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/74766\/revisions"}],"predecessor-version":[{"id":74769,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/74766\/revisions\/74769"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/media\/35193"}],"wp:attachment":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/media?parent=74766"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/categories?post=74766"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/tags?post=74766"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}