1 / 10

Baking

Baking. By: Ranielle Nulman 7A4 ID2. The Beginning. The Pilgrims came to Plymouth, Massachusetts in 1620 on the Mayflower. The Pilgrims brought seeds and other farming materials with them. Unfortunately, the seeds did not grow so well because of the soil.

janice
Télécharger la présentation

Baking

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. Baking By: RanielleNulman 7A4 ID2

  2. The Beginning • The Pilgrims came to Plymouth, Massachusetts in 1620 on the Mayflower. • The Pilgrims brought seeds and other farming materials with them. • Unfortunately, the seeds did not grow so well because of the soil. • Then came the Wampanoag Indians, who wanted to help the Pilgrims farm and take care of themselves. • So the Indians taught the Pilgrims to farm, fish, hunt and many more things.

  3. Cooking: Past and Present Colonial Times America (Today) • Food was very scarce and hard to make. • Took a lot of patience and effort. • No refrigerators, running water, and stoves. • All tools to cook were handmade. • Plentiful food and resources. • Cooking took less time and effort. • All tools are electronic. • Electronic and efficient.

  4. The Women in the Kitchen • It was most of the time the mother who cooked and took care of everything around the house. • Women cooked before dawn and the meals would take hours to prepare because there was no technology. • The women had to go milk the cows, make the fire, bring water, grab eggs, hang meat to dry and pick vegetables. • You can see what a hard job the women had back in the day. They had to take care of their kids, do housework, and cook!

  5. Tools Used in Baking The sugar cutter was used to get a piece of small sugar from the large sugar cones. The quern was used to grind corn into cornmeal. The butter churn was used to turn cream into butter.

  6. The New England Colonies • The New England ate many dishes such as Indian corn, succotash, pumpkins, green corn, whale, and shark. • They also had and ate lots and lots of corn. Corn was the main thing that people would eat. They had cornbread, corn on the cob, corn pudding, and much more. • The New England colony only drank water, milk, beer and ale.

  7. The Middle Colonies • The Middle Colonies ate peanut soup, Welsh rabbit, Veal chop with celery, apple dumplings, mushrooms, thyme and port, Carolina fish muddle, shepherd’s pie, Gazpacho, blueberry flummery, gingerbread and Holiday Wassail, cookies, and pudding. • The middle colonies drank whine, milk, tea, water, ale, and beer.

  8. The Southern Colonies • The Southern Colonies had summer harvest every year which would bring fruits to their dedicated tobacco. • They ate cornbread, corn, snicker doodles, vegetables., gravy, cheese, and foal. • The Southerners drank bear, milk, ale, tea, and water.

  9. Spoon Bread Recipe • Cook time: 45 min • 1 cup of white or yellow corn flower • 1 teaspoon of salt • 2 cups of milk • 4 eggs • 1/3 cup butter • Directions: Preheat the oven to 350. Mix the salt and the cornmeal together in a large bowl. Heat the milk just until little bubbles form at the edges and remove it from the stove. Do not boil. Stir until butter melts. Add the milk to the corn meal, stirring until smooth. Beat the eggs with a fork until they are light yellow. Stir them into the cornmeal. Pour into a greased 8-inch square baking pan. Bake 45 minutes. Serve the bread hot with sweet butter.

  10. Bibliography • WEB RESOURCES • http://www.montgomeryschoolsmd.org/schools/forestoakms/site%20pages/academics/social%20studies/colonisl%20times/baker.ht\ml • http://www.google.com/imgres?q=sugar+cutter&hl=en&biw=1344&bih=750&gbv=2&tbm=isch&tbnid=IKnY49A4PU4UPM:&imgrefurl=http://www.bbc.co.uk/ahistoryoftheworld/objects/3KrYjJGHRzGsidNnCgK97g&docid=AK-08vOQOBJ-3M&imgurl=http://static.bbc.co.uk/ahistoryoftheworld-ic/imageasset/iclarge/historyworld-webapp/user/somersetrurallife/object/3KrYjJGHRzGsidNnCgK97g/asset/1&w=620&h=346&ei=_cXVTvX_CKj40gHJweCeAg&zoom=1&iact=hc&vpx=170&vpy=205&dur=580&hovh=168&hovw=301&tx=216&ty=73&sig=114115918577935672073&page=1&tbnh=114&tbnw=204&start=0&ndsp=15&ved=1t:429,r:0,s:0 • http://www.beaverbuckets.com/coloni_butterch_lg_6x2.jpg • http://www.probertencyclopaedia.com/j/Quern.jpg • http://www.ssdsbergen.org/Colonial/food.htm • http://www.baes.nvusd.k12.ca.us/sutter/subjects/history/colony/aky25food.htm • http://www.foodhistory.com/foodnotes/road/cwf1/12-image.jpg • http://retrorenovatio.wpengine.netdna-cdn.com/wp-content/uploads/2008/03/1955-blush-colonial-kitchen-cropped.jpg • BOOK RESOURCES • The Colonial Cookbook by: Lucille RechtPenner

More Related