General George Washington's typical breakfast has been described by members of his immediate family and several guests. His step-granddaughter, Nelly Custis Lewis, who was raised at Mount Vernon, wrote..."He rose before sunrise, always wrote or read until 7 in summer of half past seven in winter. His breakfast was then ready - he ate three small mush cakes (Indian meal) swimming in butter and honey, drank three cups of tea without cream..."
"The bread business is as follows if you wish to make - 2 1/2 quarts of flour up-take at night one quart of flour, five table spoonfuls of yeast & as much lukewarm water as will make it the consistency of pancake batter, mix it in a large stone pot & set it near a warm hearth (or a moderate fire) make it at candlelight & let it remain until the next morning then add the remaining quart & a half by degrees with a spoon when well mixed let it stand 15 or 20 minutes & then bake it - of this dough in the morning, beat up a white & half of the yolk of an egg -& add as much lukewarm water as will make it like pancake batter, drop a spoonful at a time on a hoe or griddle (as we say in the south). 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..." Excerpt from a letter written by Nelly Custis Lewis, Martha Washington's youngest granddaughter.