Kids Learn Colonial Cookery and Customs Saturday at Wilton Historical Society

The term “duff” is a northern English pronunciation of the word “dough,” and the association with sailors is presumably because it could be made with basic ingredients in even the most spartan ship’s galley. A simple boiled pudding, early versions contained little more than flour, water and perhaps some dried fruit, resulting in a heavy, filling portion. Over time, the dish has evolved into a dense, rich cake flavored with molasses, and topped with a whipped cream sauce. This month, children who attend the program will be making a tasty updated version of Sailor’s Duff. Museum Educator Lola Chen will be teaching the class.

Every month, the Colonial Cookery and Customs for Kids workshop at the Wilton Historical Society teaches kids in grades 4 – 8 a Colonial “reciept” (recipe) used in the Connecticut region. While the food is prepared, they hear about Colonial manners, morals and way of life. The workshops feature relatively simple dishes made with local, seasonal ingredients. The recipes used will be adapted for modern kitchens. This is done for safety reasons, and also so that the attendees can recreate their meals at home. All participants will sample their own cooking and take home recipe cards – as well as any leftovers!