Colonial Cooking By: Mika Rudsky and Aleksandra Syroyezhkina
Transcript
Slide 1
Slide 2
Slide 3
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!
Slide 4
Many tools were used in the colonial kitchen They were made of
iron so wont 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
Slide 5
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
Slide 6
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
Slide 7
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 didnt want to eat them
Slide 8
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
Slide 9
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
Slide 10
IIt was very different than now BBreakfast was served early if
you were poor and later if you were rich DDinner was a mid-day meal
TThere was no meal called lunch IIn the 18 th century, dinner was
the biggest meal of the day SSupper was served in the evening
Slide 11
FFamilies drank cider and ate porridge at breakfast IIn the 19
th century breakfast was eaten at nine or ten oclock PProportions
depended on your wealth BBread was eaten at all times of the day
especially breakfast
Slide 12
Dinner took place in the afternoon In the 16 th 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
Slide 13
SSupper was a bedtime meal and it was short IIn the southern
colonies it was served late SSupper became more and more important
as the 19 th century continued