Transcript Colonial Cooking

By: Mika Rudsky and Aleksandra
Syroyezhkina
 The kitchen was the most favorite place in the home.
 It was the busiest and warmest room
 Fireplaces were used for cooking and heat
Fun Fact: Many
fireplaces were so big a
person could stand in it!
 Many tools were used in the colonial kitchen
 They were made of iron so won’t catch on fire
 Skillet with legs- put on coals to cook
 Some colonial kitchens had a bread oven
 A peel was used to take the bread out
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Women played an important role in the colonial kitchen
They began cooking before dawn
It took them two hours to prepare a meal
They had to build a fire, bring water, pick vegetables, milk the cow, gather eggs and
hang meat
Breakfast was served after the family members did their chores
The main meal was at two p.m
They planted peas, pears, apple seeds, wheat, rye, and other grains
 They also fished in the middle colonies
 The middle colonies produced most of the grain and bread for the
colonies
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The New England colonies depended on the food that was grown in
the wild region
 They also depended on animals
 Moisture spoiled many seeds in the New England colonies
 It was hard to farm there
 They learned how to make bread, stew, pudding and jam
 Some colonists thought tomatoes were poisonous and didn’t want to eat
them
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The soil in the southern colonies was good for farming
 They grew tobacco, rice and indigo
 Settlers owned large farms
 Colonists produced crops for trading
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Cookies, chicken, rice, salad, bread, pie, chowder, corn, beans, squash
and pudding were made
 Some famous recipes are johnny cakes, sugar cookies, and apple pie
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It was very different than now
 Breakfast was served early if you were poor and later if you were rich
 Dinner was a mid-day meal
 There was no meal called lunch
 In the 18th century, dinner was the biggest meal of the day
 Supper was served in the evening
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Families drank cider and ate porridge at breakfast
 In the 19th century breakfast was eaten at nine or ten o’clock
 Proportions depended on your wealth
 Bread was eaten at all times of the day especially breakfast
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Dinner took place in the afternoon
 In the 16th century dinner was served in two courses
 In the first course meat, meat pudding and/or meat pies were served
 In the second course dessert, dried fruits, custards, tards and
sweetmeats were served
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Supper was a bedtime meal and it was short
 In the southern colonies it was served late
 Supper became more and more important as the 19th century
continued
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www.handsonhistoryinc.org/HOH-Page 11.html
www.cooks.com/rec/search/o,l-11,colonialcooking,FE.html
www.foodtimeline.org/foodcolonial.html#colonialmea
ltimes
http://www.cooks.com/rec/view/0,1837,152185240206,00.html
http://www.cooks.com/rec/doc/0,1810,153186243207,00.html
http://www.cooks.com/rec/view/0,176,129176247193,00.html
http://books.google.com/books
www.ssdsbergen.org/colonial/food.htm
Colonial Cooking by Susan Doiser