Taste Trendsetters: First Ladies In The Kitchen

Mamie’s Recipes

Mamie was quite the homemaker. Her recipes took the nation by storm. In 1953, when she hosted her first Thanksgiving, the press was quite intrigued by her “Pumpkin Chiffon Pie” and she was asked about it so much, that she just gave the public her recipe, which turned out to be so popular that it was printed in newspapers every Thanksgiving.

But probably more famous than her pumpkin pie, was her “Million Dollar Fudge.” The recipe for Mrs. Eisenhower’s fudge became an American staple for mothers and grandmothers all over the country. It has been reproduced and reprinted in publications for decades, and people even make it to this day.

Jacqueline Kennedy

When Jacqueline Kennedy became First Lady of the United States in 1961, she veered away from the penny-pinching, American style of eating that was in the White House and introduced a new era of classy, French cuisine. According to First Lady historian Carl Anthony, “Jackie wanted to show the sophistication of the U.S. to the eyes of the world. In the Cold War we had come of age, and she felt that we must be considered equal to England, France and Russia.”

This was in stark contrast to eras that preceded her since the Kennedys presented a more youthful and fresh presence in the White House.