Want to eat like the Founding Fathers this July 4th? How to incorporate their favorite foods into your holiday

Grilling hot dogs and hamburgers on the Fourth of July holiday is the epitome of eating like an American but have you ever wondered how to eat like a Founding Father In a current interview with Fox News Digital Michael Politz founder of Food Beverage Magazine revealed the Founders' favorite dishes and how to incorporate them into your Independence Day feast George Washington's favorite foods included hoecakes cherries and fish along with hazelnuts hickory nuts and walnuts Politz mentioned CELEBRITY CHEF GUY FIERI'S MESSAGE TO AMERICANS LET'S 'EAT BETTER' TO LIVE BETTERTo indulge the American Cincinnatus enjoyed Madeira wine Washington preferred simple hearty meals often featuring local fish from his own fisheries plantation-grown fruits and vegetables Politz shared He was especially fond of hoecakes soft cornmeal griddle cakes eaten daily for breakfast with butter and honey partly due to his dental issues Another Virginian Thomas Jefferson enjoyed such favorite foods as peas fresh vegetables and French cuisine in general AMERICA'S FAVORITE PASTA REVEALS STRONG REGIONAL PREFERENCES REVIEW SHOWS Jefferson was a passionate gardener growing over types of produce at Monticello Politz noted He often used meat 'as a condiment to the vegetables which constitute my principal diet ' Jefferson is credited with popularizing macaroni and cheese french fries and ice cream in America Farther north in Pennsylvania Benjamin Franklin's favorite foods included oysters turkey cranberries almonds and Indian corn The Boston-born Philadelphian also had a bit of a sweet tooth enjoying apple tarts and maple syrup Politz described Franklin as an early locavore which refers to a person who only eats food grown in a local area He advocated for Native American foods and introducing new ingredients like rhubarb and kale to the colonies the history buff stated He even published a recipe for tofu in and helped popularize potatoes while in France GAS STATION FOOD IS 'EXTRAORDINARY' AND 'HIDING IN PLAIN SIGHT ' SAYS TOP CHEF And rumor has it Ben Franklin had a soft spot for turtle soup a Philadelphia staple of the era Politz added As a born-and-bred New England resident John Adams drank hard cider daily and enjoyed apple pandowdy a cobber-like dessert along with Indian pudding He also feasted on New England boiled dinners which were primarily made with corned beef with root vegetables Adams' diet reflected New England's apple-rich agriculture and cold context favoring root vegetables and preserved meats Politz mentioned His wife Abigail made apple pandowdy a rustic favorite ONE OF AMERICA'S BEST FOOD TOURS IS HELD IN THIS SURPRISING SOUTHERN TOWNAll of their geographies contributed to their palates In the Mid-Atlantic Washington and Jefferson enjoyed abundant access to fish and shellfish while also having extensive gardens and orchards Politz announced In New England Politz announced the cold atmosphere favored root vegetables apples and preserved meats Dishes like boiled dinners and apple desserts reflected the region's agricultural realities Politz has modernized specific colonial classics to fit the kitchen of just about anyone But he mentioned several Americans are eating like the Founding Fathers on Independence Day by default For example Thomas Jefferson enjoyed creamy baked macaroni and cheese Jefferson and Washington also devoured ice cream Politz noted Jefferson wrote the first American ice cream recipe and Washington spent a fortune on it the hospitality expert explained Hosts can offer classic vanilla or experiment with period flavors But Politz noted that the recipes aren't only an opportunity to impress house guests but a way to appreciate American heritage HOT DOG TOWERS ARE A BUDGET-FRIENDLY REPLACEMENT FOR SEAFOOD TOWERS Recreating these historic dishes isn't just a culinary exercise it's a way to connect with the roots of American hospitality and storytelling Politz explained These recipes offer opportunities for menu innovation seasonal specials and educational dining experiences that resonate with guests seeking authenticity and a sense of history This recipe is a simple gluten-free cornmeal pancake according to Politz He reported to serve it with butter and honey for a historic breakfast or brunch item cups cornmeal teaspoon salt tablespoon sugarBoiling water enough to make a thick batter Butter or lard for fryingHoney or syrup for servingBREAKFAST KEY TO MEETING DAILY FIBER NECESSITIES AMID AMERICAN 'HEALTH CRISIS' Mix cornmeal salt and sugar in a bowl Add boiling water gradually stirring until you have a thick batter Heat butter or lard in a skillet or griddle Drop spoonfuls of batter onto the hot surface flatten slightly Fry until golden on both sides Serve hot drizzled with honey or syrup Politz described a pandowdy as a rustic apple dessert ideal for fall menus or as a farm-to-table special medium baking apples e g Granny Smith peeled and cut into chunks cup maple syrup cup brown sugar tablespoons cornstarch tablespoon lemon juice teaspoons for apples teaspoon vanilla teaspoon cinnamonMOTHER WHO STARTED NUT BUTTER COMPANY IN BASEMENT IS LIVING 'AMERICAN DREAM' teaspoon nutmeg teaspoon ginger tsp salt cup butter cubed pie crusts store-bought or homemade tablespoons milk tablespoons sugar teaspoon cinnamon for topping cup maple syrup for finishing Preheat oven to degrees Fahrenheit Toss peeled chopped apples with teaspoons lemon juice In a large bowl mix maple syrup brown sugar tablespoon lemon juice cornstarch vanilla cinnamon nutmeg ginger and salt Add apples and coat well Line a baking dish with one pie crust pressing up the sides Pour in apple mixture dot with butter For more Lifestyle articles visit foxnews com lifestyle Top with second crust tuck edges in Cut vents in the top Brush with milk sprinkle with cinnamon sugar Bake minutes until golden and bubbly Remove from oven break the crust into pieces and gently press into the apples Drizzle with cup maple syrup and let sit minutes before serving Serve warm ideally with vanilla ice cream or whipped cream The Founding Fathers along with greater part early Americans enjoyed a sauce called mushroom catchup a precursor to modern ketchup Politz revealed The shelf-stable sauce was considered a pantry essential in colonial times It dates back to th century British and Chinese sauces This dark earthy and intensely flavorful sauce was prized for its ability to add depth and complexity to meats stews and vegetables much like Worcestershire sauce or soy sauce nowadays Politz commented pounds fresh mushrooms brown or white A couple spoonfuls of salt bay leaves chopped onionCLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTERZest of lemon tablespoon finely grated horseradish teaspoon clovesPinch of cayenne pepper teaspoon allspice cup apple cider vinegar Chop mushrooms and mix with salt and bay leaves Let sit overnight to draw out the juices Add onion lemon zest horseradish cloves cayenne allspice and vinegar Cook the mixture for minutes Cool then strain through cheesecloth squeezing out as much liquid as practicable Save the solids as a seasoning bottle the liquid catchup for use as a condiment These recipes are owned by Michael Politz and were shared with Fox News Digital