Newlyweds Abraham and Mary Todd Lincoln rented a small room at the Globe Tavern in Springfield, Illinois in 1842.

On Friday night, November 4, 1842, Abraham Lincoln and his bride Mary Todd, left the festivities following their wedding at the Ninian W. Edwards home and took up residence in Springfield's Globe Tavern at 315 East Adams Street. The Lincoln's rented a second-floor room which was only 8x14 feet, paying $4 a week ($110 today) for room and board (in all probability he meant $4 each for himself and his wife). 

The Globe Tavern was run by Sarah Beck. It was a typical two-story Springfield wood boardinghouse. The Lincoln's occupied a room on the second floor which was only 8x14 feet. Their first child, Robert Todd Lincoln, was delivered at the Globe Tavern on August 1, 1843, and on May 2, 1844, when they moved to a small house on Fourth Street in Springfield, Illinois.

The Globe Tavern, photo by S.M. Fassett 1865. Note the length of the building showing the Bennett-Spottswood and the Allen additions from 1839.

The Globe Tavern in 1886 shows only the Globe Tavern after the Bennett-Spottswood and the Allen additions were demolished.

The building was significantly larger (see photograph above) when the Lincolns lived there. The Globe was demolished in the 1890s.

Springfield Chapter of the National Society Daughters of the American Revolution placed a marker at the site of the Globe Tavern, the first home of Abraham and Mary Lincoln (from November 4, 1842, to May 2, 1844,) and the birthplace of their first child Robert. The marker, located in the 300 Block of East Adams, Springfield, Illinois, was rededicated by the Historic Sites Commission on April 15, 1987.

Compiled by Neil Gale, Ph.D.

Recipe: Fried Matzah and/or Matzah Brei, the Chicago way.

Most people don't know this dish even exists. And just to be clear, for any food snobs, don’t pronounce this “bree” as in brie cheese; it’s not nearly that sophisticated. It’s pronounced “bry” as in “bribe” or, more relevantly, “fry.”

Matzah Brei, in Hebrew and in Yiddish, literally means “fried matzah” (var. matzoh, matzah or matzo).

The development of Fried Matzah, in which crumbled pieces of matzah and beaten egg is combined before cooking, is attributed to the influence of Eastern European Jewish immigrants to New York and Chicago. The introduction of the first matzah–baking machine in 1857, produced slightly thicker and flakier matzah than those made by hand. It is the ideal type of matzah to use for this dish.

Fried Matzah is scrambled in the pan.

Matzah Brei as a fried matzah-and-egg dish originated in North America. Egg-based recipes began to be published in early Jewish-American cookbooks, including Aunt Babette's (1889 edition) and The Settlement Cook Book (1901). These early recipes called for whole matzahs or large, broken pieces of matzah to be dipped in beaten egg and then fried (like today's French toast). 

Matzah Brei is baked and served pancake-style.

Decide which style of this recipe you wish to serve:
    Fried Matzah or Matzah Brei

Ingredients for one or two servings:
    3 matzah sheets (for each additional matzah sheet - ADD one egg)
    4 large eggs 
    Salt - to taste
    White Pepper - to taste
    Oil / Butter / Chicken schmaltz (you choose)
    Example: (Serves 4 people - use 6 matzah and 7 eggs; or more)

Fried Matzah Directions:
    1) Wet both sides of the matzah sheets completely, under the running faucet.
    2) Pat the excess water from the wet matzah (lay flat on a kitchen towel or paper towel).
    3) beat eggs.
    4) break up the matzah sheets into medium-sized pieces.
    5) combine matzah and eggs in a bowl and stir lightly to coat all the matzah.
    6) In a frying pan, coat lightly with oil.
    7) Pour the mixture into a hot frying pan on medium heat.
    8) Fry and gently stir until the eggs are not runny any longer (soft) or to the desired
        consistency.

Matzah Brei Directions:
    1) Preheat oven to 375°F.
    2) Follow above directions #1 to #5.
    3) Pour the mixture into buttered glass bakeware, size depending upon serving size.
    4) Bake uncovered for 25 minutes until a toothpick inserted in the center comes out clean.

Serve immediately.

Traditional: Serve with grape jelly (or your choice of jam, jelly or preserves)

Variation: Serve with Sour Cream or Apple Sauce or both
Variation: Serve with Honey
Variation: Serve with natural Maple Syrup
Variation: Use Onion Matzah or Egg Matzah
Variation: Add onions
Variation: Add Apples & Cinnamon
Variation: Add Nuts

Recipe by Neil Gale, Ph.D.