John Quincy Adams

John Quincy Adams favored fresh fruit, particularly in the summer when options like grapes and plums were abundant. Back then, fresh produce was seasonal; winter made it hard to find, so people dried fruits for consumption. Adams’ choice showcased his preference for healthier options during a time when fresh fruits were a rare treat.

Andrew Jackson

Andrew Jackson loved leather britches, a dish made by drying green beans in fatback, a type of pig meat. The beans were strung behind a wood stove until they looked like shriveled leather, hence the name. He also enjoyed “floating island,” a dessert with meringue atop vanilla custard.

Martin Van Buren

The eighth U.S. president, Van Buren, adored oysters. Known for his luxurious taste, he ensured his home dining was top-notch. He avoided sweets, opting for fruits over pastries and puddings, maintaining his unique culinary preferences.

William Henry Harrison

William Henry Harrison, the shortest-serving U.S. president, passed away 31 days after his 1841 inauguration due to typhoid. His favorite dish was squirrel stew, also called “burgoo,” made from available meats like squirrel, opossum, and game birds. Quite unusual, right?

John Tyler

John Tyler, once Harrison’s VP, became president unexpectedly. He had a sweet tooth for Indian pudding, a New England treat made from Indian corn cooked in milk or water. Although less common now, it’s still recreated in some restaurants, especially during autumn, and often served with ice cream or whipped cream.

James K. Polk

President James K. Polk enjoyed simple Southern dishes, like Corn Pone, similar to corn bread. He also relished tomato omelets, a vegan breakfast made with chickpea flour. This dish, served hot with tomato sauce or coconut chutney, reflects his diverse taste.