By: Samantha Honeyghan 7A3 ID4 Colonial Baking By: Samantha Honeyghan 7A3 ID4

Table Of Contents Background Information Breakfast Lunches Dinner Baked Desserts Cracknels Ingredients to Cracknels How to prepare Cracknels

Background Information In colonial times, when women would prepare meals they would prepare them over a home brick oven. The brick oven was designed exclusively to make breads, cakes and pastries. Large pieces of wood would be tossed in the bottom of the oven to make / start the fire. In order to test if the fire was hot enough, the person who was cooking would hold their arm over the fire. If they only counted to 5 with their hand over the fire then the fire was too hot. If the person cooking could count all the way to 15 with their hand was still over the fire then the fire was not hot enough. When the fire wood was burned to ashes, it would be scooped up by a “fire shovel” They would also remove large pieces of wood from the fire. There were even bakeries in colonial times. The baker’s day was quite long and his or her profit’s were very small. Just like in homes the bakeries would use brick ovens. In these bakeries breads, cakes and pies of all sorts were made. In baking many grain crops were used. There were even founding bakeries in Jamestown, Plymouth and yours truly, New York.

Background Information Colonial Oven Colonial Bread Pastries Grain

Breakfast The Colonial American breakfast was quite far from our normal juice, eggs and bacon. Instead, some families would drink a bowl of porridge. They would also add some baked servings of muffins, toast and butter. In some colonial homes, fruit pies and pastries would come into play. Bread was eaten a lot during the daytime but mostly for (during) breakfast.

Lunches Lunch or as the colonists would call it “supper” was mainly the leftovers of dinner and sometimes even the leftovers of breakfast. Supper was also a light brief meal that would be eaten. A supper meal that was prepared which was recorded in a Massachusetts diary was roasted potatoes with only salt and absolutely under any circumstances was there our favorite , BUTTER! (I know such a shame and such a pity!) As a drink they would drink cider.

Dinners For Dinner, some families ate a simple pot of stew. The stews would mainly include pork sweet corn and cabbage. Now when they were given their baked servings, they received pies containing fruits and spices. They also would get pancakes and fritters. As for cakes, there were many different varieties. There was pound cake, gingerbread cake, spice cake and cheese cake.

Baked Desserts Now for the most tasty of all of the courses,(SLIDES) baked desserts. In colonial times their desserts were quite simple. They were mainly as said in the dinner slide, just cakes and breads. Dessert was basically just a sweet ending to a long day. Gingerbread

Cracknels Cracknels are cookies that were made in colonial times. They had very basic ingredients. The Cracknels that I prepared were different than the original cracknels that were prepared in colonial times. I added nut meg and cinnamon instead of the original caraway seeds. Also the cracknels that I made were quite bland and I pretty much did not enjoy them at all. They were very crunchy and I always thought that cookies were supposed to be soft! NOT THESE COOKIES!

Cracknels Caraway seeds REAL Cracknels

Ingredients to Cracknels Cracknels consist of Flour Eggs Nutmeg Sugar Butter Cinnamon

How To Prepare Cracknels Preheat the oven at 325 degrees and line the cookie trays with parchment paper. Combine the flour, sugar, nutmeg and cinnamon in a bowl and mix it. Put a cut piece of butter slightly beat the egg and add in the flour, sugar, nutmeg and cinnamon mixture. Work the dough in your hands until the mixture holds together . Lightly flour the surface and taking the mixture, take portions of it and roll it out and cut out the dough using cookie cutter. Bake the cookies in the pre heated oven for 15 to 20 minutes. When taking out the cookies, make them cool for 5 to 7 minutes.

How To Prepare Cracknels Rolling pin Cookie Cutter Oven Parchment paper Time

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My Book The book that I used was called Eighteen colonial recipes and others by Van Cortland.