Cooking in the 1700’s

1. Cooking in the 1700’s By: Jordan

2. When Food was Cooked Food was cooked in the morning, for breakfast In the afternoon, for tea Late in the evening, for dinner

3. What was Cooked? • Breakfast, was usually ale, or cider, cornmeal mush, and bread • For dinner, usually in the early afternoon stews, bread, and vegetables and/or fruit • For supper, cider or ale, leftovers, and gruel

4. How Food was Cooked • In brick ovens usually only one pot was used and the meals often lacked lots of flavorings • Kettles were used to boil water for tea • Pots were used to cook stews and soups • Pans were used to fry meat and hotcakes

5. Who Cooked? In a wealthy household, they would have hired a professional cook who prepared all of their meals. In a poor household, the woman of the house would cook all of the meals.

6. How Food was Preserved • Meat was salted • Dairy products, fruits and vegetables, drinks, and fresh meats were kept in underground cellars • They also pickled beans and vegetables

7. Credits • http://foodtimeline.org/foodcolonial.html#colonialmealtimes • http://www.bl.uk/learning/langlit/booksforcooks/1700s/1700sfood.html • http://www.ehow.com/about_4567543_colonial-kitchens.html • http://www.ehow.com/about_4566338_cooking-colonial-times.html • https://sites.google.com/site/dailylifein1700s/home/cooking • http://historiccookingschool.com/colonial-meals/ • http://chestofbooks.com/food/household/Foods-And-Household-Management/Cooking-Apparatus.html • http://www.allposters.com/-sp/A-Glass-Jar-of-Preserved-Green-Beans-Posters_i8520491_.htm • http://blogs.voanews.com/tedlandphairsamerica/category/american-history/