By Stefanie Moreira 7A1 ID1

In colonial times, cooking was much more different than today. Back then, it was a women’s job to cook. If you were poor, you would receive breakfast early. If you were rich, you would have breakfast later. The meal we call lunch did not exist in colonial times. Dinner was what we call lunch. Supper was the evening meal. Meals in colonial times took hours to prepare; therefore, the kitchen was the center of all family activity.

All tools were made of iron so they can stand heat in a fireplace. Kettles were heavy and were used to cook big suppers A skillet with legs was one of the tools used in a colonial kitchen. The skillets had legs so that they could be put on coals to cook A peel was used to take bread out of an oven

Peel used to take bread out of an oven Skillet used to put coals to cook Heavy iron kettle used to cook big suppers

What kind of foods did people eat in colonial times? Breakfast In the morning, people did not eat regular cereal and bacon as we do today. Instead, the people that lived near farms often drank beer or cider to start off the day. Weird, right? Anyways, after a drink of beer, they would gulp down a bowl of porridge. In the towns, by the 19 th century, the colonists eat chocolate, wafers, muffins, and toast. The colonists drank tea or coffee, as we do today. As time went by, breakfast grew depending on how wealthy you were.

Toast, which was one of the things that colonists ate. Beer, which was what people on farms used to drink in the morning Porridge, which was eaten after you drink beer.

Dinner In colonial times, colonists had dinner at a different time than we do. The colonists had dinner in the middle of the day, while now a days we have dinner as the evening meal. In the 1700s, a normal colonial family typically had 2 courses. The first course included various types of meat such as meat puddings or meat pies consisting of fruits, sauces, spices, etc. The 2 nd meal included dried fruits, custards, and tarts, which is basically desserts.

Meat pie, which was served in the 1 st course of dinner Fruit tart, which was served in the 2 nd course Dried fruits, which were also served in the 2 nd course

Supper Supper was the last meal of the day. It was basically a bedtime snack consisting of leftovers from dinner. It was a brief, short meal.

Women in Colonial Cooking Women played a big role in colonial cooking. It took hours to prepare meals. Because of this, women started cooking before dawn! They would have to build a fire, bring in the water, pick vegetables from the garden, milk the cow, gather eggs and hang meat to dry early in the day. Breakfast was served after the family members did their chores.

Men helped by trapping and hunting animals for meals They would go fishing in case they wanted to eat fish Boys would also helped their father go fishing and hunting

COLONIAL HOT CIDER PUNCH 1 Gallon heated apple cider 1/2 ounce brandy flavoring 1/2 ounce rum flavoring OR (even better) 1/2 quart light rum 3 sticks cinnamon 3 to 6 whole oranges small bag of whole cloves Simmer mixture with 3 sticks whole cinnamon to melt--DO NOT COOK. Allow to cool, pour into punch bowl. Separately stick whole cloves around entire surface of 3 to 6 whole oranges Place oranges into baking pan with 1/2 inch of water, and bake at 350° for 45 minutes. Place oranges into punch bowl Serves 40 Serve with pound cake, nut cake, or cheese and crackers.

Picture Sources: 0v/corn-bread-recipe-md.jpg 0v/corn-bread-recipe-md.jpg 0v/corn-bread-recipe-md.jpg 0v/corn-bread-recipe-md.jpg content/uploads/2011/07/Tea.jpg content/uploads/2011/07/Tea.jpg content/uploads/2011/07/Tea.jpg content/uploads/2011/07/Tea.jpg /robynmac / australian-meat-pie- and-tomato-sauce.jpg /robynmac / australian-meat-pie- and-tomato-sauce.jpg /robynmac / australian-meat-pie- and-tomato-sauce.jpg /robynmac / australian-meat-pie- and-tomato-sauce.jpg

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Information Sources almealtimes almealtimes almealtimes almealtimes Revolutionary Recipes: Colonial Food, Lore, & More by Patricia B. Mitchell Revolutionary Recipes: Colonial Food, Lore, & More by Patricia B. Mitchell

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