Colonial CookingBy: 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

Introduction

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

Tools

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

Women in the Colonial Kitchen

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

Middle 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

New England 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

Southern Colonies

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

What they cooked

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, Lunch and Dinner

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

Breakfast

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

Dinner

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

Supper

www.handsonhistoryinc.org/HOH-Page 11.html www.cooks.com/rec/search/o,l-11,colonial-cooking,FE.htm

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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

Websites and books that were used