A Massachusetts lawyer, independence advocate and the second president.
Documented meal / preference
Adams’s diary entry for 18 November 1777 records salt pork and cabbage among the dishes at his meal. We use a meaty cured shoulder, then add the vegetables to its cooking broth. The cut matters: very fatty salt-pork belly is not a direct substitute.
The president & the table
On 18 November 1777, John Adams recorded a meal of salt pork and cabbage, roast beef and potatoes, pudding, grog and port. The entry predates his presidency, but it gives us something more useful than a modern list of favourites: a meal he actually ate.
Behind this story
John Adams diary, 18 November 1777; New England culinary context.
APRON ON. HISTORY CAN WAIT.
Make it at home.
Our home adaptation · Serves 4 · Not yet kitchen-tested
What you’ll need
Let’s make it
Check the pork label. If soaking is required, follow its instructions in the refrigerator. Do not add salt to the cooking water.
Put pork, onion, bay and peppercorns in a pot. Cover with fresh water, bring just to a boil and skim. Cover partly and simmer gently for 75–100 minutes, until tender; raw whole pork must reach at least 63°C / 145°F and rest 3 minutes, or follow a higher package temperature.
Transfer pork to a covered plate. Taste the broth; dilute if salty. Simmer potatoes in the broth for 10 minutes, then add cabbage and cook 15–20 minutes more until tender.
Slice the pork. Serve with drained vegetables, a spoonful of broth and mustard.
About this home version
A modern home recipe with practical ingredients and measured quantities.
Metric and US measures are approximate equivalents. For baking, use weights when you can.
