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Colonial Cooking. By: Mika Rudsky and Aleksandra Syroyezhkina. Introduction. 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!. Tools.
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Colonial Cooking By: Mika Rudsky and Aleksandra Syroyezhkina
Introduction • 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!
Tools • 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
Women in the Colonial Kitchen • 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
Middle Colonies • 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
New England Colonies • 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
Southern Colonies • 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
What they cooked • 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
Breakfast, Lunch and Dinner • 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
Breakfast • 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
Dinner • 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
Supper • 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
Websites and books that were used • www.handsonhistoryinc.org/HOH-Page 11.html • www.cooks.com/rec/search/o,l-11,colonial-cooking,FE.html • www.foodtimeline.org/foodcolonial.html#colonialmealtimes • http://www.cooks.com/rec/view/0,1837,152185-240206,00.html • http://www.cooks.com/rec/doc/0,1810,153186-243207,00.html • http://www.cooks.com/rec/view/0,176,129176-247193,00.html • http://books.google.com/books • www.ssdsbergen.org/colonial/food.htm • Colonial Cooking by Susan Doiser
