Transcript Colonial Baking

COLONIAL BAKING
By Fionna Du 7A2
WHO DID THE BAKING?
Women were expected to clean, look after
children, garden, mend and make clothes,
milking cows, starting the fire in the mornings,
cook, and bake.
Families who were wealthy had slaves to work.
WHAT DID THEY USE?
MILK!
Milk was milked
from the family’s
farm. It was also
turned into
butter and
cheeses.
EGGS!
Eggs were
collected from the
household’s farm.
It was used to
made different
goods rise.
CORN!
WHEAT!
SUGAR!
SUGAR CUTTER!
Corn was a major
part of baking.
Corn was ground
down to made
into flour for
various goods.
Sugar was
bought in blocks
or cones and
had to be cut
when needed to
be used.
Wheat was also
ground down to
made into flour.
The flour was also
used to make
goods.
A sugar cutter
was used to slice
the sugar cones
instead of the
granulated kind
we have today.
While the cooking was done in a kitchen, baking was done
outside in a clay oven. In order to tell the temperature of
the oven, the baker would stick their arm in the oven and
count until the heat was unbearable.
WHAT WERE THE DANGERS?
The obvious: There could be a fire.
Women’s skirts were very capable of catching
on fire.
Kettles and pots were extremely heavy and
could fall on one’s foot. All tools were made out
of iron. Ouch.
Food poisoning. Milk and eggs could go bad,
especially with refrigerators not being invented.
Meal worms and other bugs could be drawn to
flour.
And of course, there could be dangerously
tasteless food.
WHAT WERE SOME FOODS THEY BAKED?
They baked:
Pies.
Cobblers.
Molasses cookies.
Gingersnaps.
Bread.
Muffins.
Cakes.
Cobblers.
And even…
ICE CREAM
SPICES?
Salt-They would have a bucket of sea water and
wait for the liquid to evaporate.
Nutmeg.
Rosemary
Thyme
Sage
Mint
Marjoram
Flavors were limited compared to the thousands
we have today.
A LITTLE ABOUT MOLASSES
We’ve all heard of “slow as molasses,” but what
ARE molasses?
Molasses are a derivative of the processing of
sugar canes, sugar beets, or grapes into sugar.
It was used as a sweetener since it was cheaper
than refined sugar until the 1880s.
It was used as a basis of rum in the West Indies.
GINGER SNAPS!
Serves about 48
Recipe from
allrecipes.com
What you need to make them…
 1-1/3 cups vegetable oil
 2 cups white sugar
 2 egg
 1/2 cup molasses
 4 cups all-purpose flour
 1 tablespoon and 1 teaspoon baking soda
 2 teaspoons ground cinnamon
 2 teaspoons ground ginger
 1 teaspoon ground cloves
 2/3 cup white sugar
Recipe from
allrecipes.com
HOW TO MAKE GINGERSNAPS
Serves 48
Preheat oven to 350 degrees F (180 degrees
C).
 In a large bowl mix oil and 2 cups of sugar. Add
eggs, beat well. Stir in molasses, 4 cups flour,
baking soda and spices. If necessary, add
more flour to make a firm dough.
 Shape dough into 1 1/4 inch balls. Roll in 1/3
cup sugar. Place 3 inches apart on an
ungreased baking sheet. Bake 12 to 14 minutes
or until tops crack. Remove from baking sheet
and cool on rack.

HINT: If you want to make your cookie’s flavor stronger, add ¼ teaspoon
of black or white ground pepper and/or use “dark” molasses instead of
“light.”
BIBLIOGRAPHY
http://www.webconnections.com/MES5th/ColonialWomen_B4.htm
http://www.personal-enterprise-self-help-resources.com/party-plannerself-help-books-DRINKS-RECIPES-Medieval-Feast.html
http://www.history.org/foundation/journal/summer07/kitchens.cfm
http://www.ehow.com/about_4567543_colonial-kitchens.html
http://www.foodtimeline.org/foodcolonial.html#colonialovens
http://www.bbc.co.uk/ahistoryoftheworld/objects/3KrYjJGHRzGsidNnC
gK97g
http://www.socialstudiesforkids.com/articles/ushistory/13coloniesfood.h
tm
http://www.joyofbaking.com/Gingersnaps.html
http://www.foodchannel.com/media/uploads/egg.jpg
http://www.socialstudiesforkids.com/articles/ushistory/13coloniesfarm.h
tm
http://allrecipes.com/recipe/crackle-top-molasses-cookies/detail.aspx
http://www.maltproducts.com/images/design/products.large.molasses
.jpg
http://www.ssdsbergen.org/Colonial/food.htm
Colonial Cooking by Susan Dosier ; consultant, Melodie Andrews.