1 / 7

Culinary Practices in the 1700s: A Look at Colonial Cooking

Explore the cooking habits of the 1700s, where meals were prepared throughout the day—from hearty breakfasts to light suppers. Discover the typical foods served, including ale, cornmeal mush, stews, and gruel. Learn about the cooking methods employed, such as using brick ovens and kettles, and who cooked in various households, from professional cooks in wealthy homes to women in poorer households. Additionally, uncover preservation techniques like salting meats and pickling vegetables that were vital for food security.

conroy
Télécharger la présentation

Culinary Practices in the 1700s: A Look at Colonial Cooking

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  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/

More Related