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!
Many tools were used in the colonial kitchen They were made of iron so won’t 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
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
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
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 didn’t want to eat them
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
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
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
FFamilies drank cider and ate porridge at breakfast IIn the 19 th century breakfast was eaten at nine or ten o’clock PProportions depended on your wealth BBread was eaten at all times of the day especially breakfast
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
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
11.html 11.html cooking,FE.html cooking,FE.html ltimes ltimes ,00.html ,00.html ,00.html ,00.html ,00.html ,00.html Colonial Cooking by Susan Doiser