Transcript Colonial Cooking

Colonial Cooking
By Katie Walsh 7C2 ID3
The Kitchen
If you lived in a colonial
house, the center of many
things were done in the
room; such as cooking, of
course, and most of the
family members spent their
time in there because of the
warmth radiating from the
fireplace.
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The Colonial
Fireplace
In a colonial kitchen, the brick oven was by
far the largest thing in the room. It was used
for cooking! Notice the small opening in the
wall to the left of the fireplace. That was
where the colonists actually made food. The
food would get burned if it was put right in
the fireplace above the fire, so they put it in
the compartment so it would get heat, but
not the direct fire or smoke. Another use for
the fireplace was to keep the house warm.
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Tools Used for
Cooking
These are a few of many tools used in a
colonial kitchen:
Fire Spoon A fire spoon, very similar to a fireplace shovel, is a long handled
tool used to carry hot coals from place to place. For example, with a fire
spoon, you could easily carry hot coals from the fireplace to start an oven.
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Quern A quern is a tool that is used to pound grain in to
flour.
Peel Tool used to take bread out of the oven.
Women’s Jobs in the
Kitchen
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The women played an extremely important role in cooking. They would
prepare the meals for the family. Cooking would start each day before dawn
in a colonial house. The woman would bring in fresh water, milk the cow, pick
fresh vegetables, collect eggs, and hang meat to dry. In the house, breakfast
would not be served until every other member had finished their daily chores.
Men’s Jobs
in a Colonial
Kitchen
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Men also had rather important jobs in a colonial kitchen. They
provided the food women used in preparing meals by hunting and
trapping animals and fish, and sowing the fields at the beginning of
planting season.
Meals
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BREAKFAST Breakfast time in a colonial household is far different from the juice,
eggs, and bacon we are all used to. Before the members of the family would eat,
they’d have to do chores. Afterwards, the family members would drink cider or
beer and eat porridge which was slowly cooking over the embers overnight.
Another popular morning meal was cornmeal mush with molasses.
DINNER During dinner, members of the family usually started off one of two
courses of the meal with several kinds of meats, plus meat puddings and/or deep
meat pies containing fruits and spices, pancakes and fritters, side dishes of sauces,
pickles, and soups. Desserts seemed to arrive in the second course, including pies,
cobblers, custards, cakes such as pound, gingerbread, cheese, or spice, etc.
Meals
QuickTime™ and a
decompressor
are needed to see this picture.
BREAKFAST Breakfast time in a colonial household is far different from the juice,
eggs, and bacon we are all used to. Before the members of the family would eat,
they’d have to do chores. Afterwards, the family members would drink cider or
beer and eat porridge which was slowly cooking over the embers overnight.
Another popular morning meal was cornmeal mush with molasses.
DINNER During dinner, members of the family usually started off one of two
courses of the meal with several kinds of meats, plus meat puddings and/or deep
meat pies containing fruits and spices, pancakes and fritters, side dishes of sauces,
pickles, and soups. Desserts seemed to arrive in the second course, including pies,
cobblers, custards, cakes such as pound, gingerbread, cheese, or spice, etc.
BIBLIOGRAPHY

http://www.foodtimeline.org/foodcolonial.html#colonialmealtimes

http://www.foodtimeline.org/foodcandy.html#earlyamericancandy

http://www.ssdsbergen.org/Colonial/food.htm

http://www.ehow.com/about_4567543_colonial-kitchens.html

http://www.montgomeryschoolsmd.org/schools/forestoakms/site%20pa
ges/academics/social%20studies/colonisl%20times/baker.html