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Colonial Food and Cooking

Colonial Food and Cooking. Natalie Anantua 7C2 1D1. New England Colonies. In the New England colonies, the colonists ate succotash (which is a dish that mixes lima beans and corn), Indian corn, pumpkins, green corn, whale and shark.

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Colonial Food and Cooking

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  1. Colonial Food and Cooking Natalie Anantua 7C2 1D1

  2. New England Colonies • In the New England colonies, the colonists ate succotash (which is a dish that mixes lima beans and corn), Indian corn, pumpkins, green corn, whale and shark. • Corn was a staple food of the colonies. It was used to make cornbread, cornmeal, corn flour, johnnycakes, corn pudding, popcorn, corn on the cob, cream of corn, corn chowder, etc. • They ate vegetables like squash, beans, radishes, lettuce, etc. They also ate wild berries that children collected from the woods. • They drank beverages such as water, milk, beer, and ale.

  3. Middle Colonies The Middle Colonies had a wider variety of resources than the New England colonies because the soil was a lot richer there. There were several dishes prepared in the Middle colonies such as Welsh rabbit, peanut soup, gingerbread holiday wassail, shepherd's pie, gazpacho, Carolina fish muddle, veal chop with celery, mushrooms, thyme and port. They had drinks such as wine and apple cider. • Desserts such as scrapple, Dutch sweetcakes which were fried in deep fat/lard, blueberry flummery, snicker doodles, apple dumplings, cookies, pudding, cooked/fresh/dried fruits, custards, tarts, cakes, and sweetmeats. There were many varieties of candy such as licorice, marshmallows, pralines, and sugar plums.

  4. Southern Colonies • The Southern colonies a good amount of resources. Southerners ate food such as dedicated tobacco, which they along with fruits and veggies like apples, peaches, parsnips, and carrots. They had summer harvests every year. Therefore, they also ate corn, cornbread, vegetables, and snicker doodles. They also had drinks such as water, milk, beer, tea and ale. They also ate cheese, gravy and foal.

  5. Colonial Cooking Tools • There were several different tools in a colonial kitchen. All the tools necessary were made of iron to withstand the heat of the fireplace. • The kettles were very heavy. The kettle was suspended over a fire to make materials for candles. • Another tool was a skillet with legs. The reason for their legs was so they could put on the coals to cook. • In some colonial kitchens, there were bread ovens. In order to put bread in or take it out, they used a long, flat paddle called a peel.

  6. Who was the colonial cook? • The woman of the house, usually the mother, was the colonial cook, and she had a lot of duties to take care of. • She began cooking meals before dawn. Meals took hours to prepare, being that there was no packaged food at the grocery store or a microwave! She would have to build a fire, bring the water, pick vegetables from the garden, milk the cow, gather eggs and hang meat to dry early in the day. • After the other family members did their morning chores, a big breakfast was served. The main meal(dinner) was served at 2:00 in the afternoon.

  7. Colonial Fun Facts • In Colonial times, children had to follow some very strict rules such as, not moving their mouth with any noise and the same for all their other body parts. • There was not much milk in the winter. Instead the colonists used sweetened cider thinned with water. Sometimes they soaked bread in it. • If you were not as wealthy as your neighbors, you would hide your fish in the cupboard when they came to visit. This is because you did not want them to think you were a cheap-o! • When children thought a meal was good, they couldn’t say it was good.

  8. Apple Pie Recipe • Prep time: 30 min Cook Time: 1Hr Ready In: 1 Hr 30 min • Ingredients • 1 recipe pastry for a 9 in. double crust pie • ½ cup unsalted butter • 3 tablespoons all-purpose flour • ½ cup white sugar • ½ cup packed brown sugar • ¼ cup water • 8 Granny Smith apples- peeled, cored and sliced • Directions • 1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes. • 2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it doesn’t run off. • 3. Bake 15 min. at 425 degrees F. Reduce the temperature to 350 degrees F, and continue baking for 35 to 45 minutes.

  9. URLs and Other Resources • http://answers.yahoo.com/question/index?qid=2009091715020AAF84pO • http://www.ssdsbergen.org/Colonial/food.htm • http://www.ehow.com/list_6848496_colonial-candle_making-tools.html • http://hastings.lexingtonma.org/colonial/Life/Food/Kitchen.trivia.html • Revolutionary Recipes: Colonial Food, Lore, & More by Patricia B. Mitchell

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