Colonial Cookery and Customs for Kids: Scalloped Tomatoes on Saturday, September 29, 11:00am - 12:30pm at Wilton Historical Society
Recipes for Scalloped Tomatoes can be found dating back to the 1820s. A simple dish to prepare, it needs little more than fresh tomatoes, a little onion, salt, pepper, bread crumbs and butter, a thrifty way to handle a bountiful harvest. Why is it called “scalloped” when there are no scallops involved? There is no clear answer to that question! On Saturday, September 29 from 11:00 – 12:30 the Wilton Historical Society will be holding a Colonial Cookery and Customs Workshop for Kids, in which Museum Educator Lola Chen will be showing the children how to make Scalloped Tomatoes. She will also tell them about the tomato’s reputation, which has evolved from the feared “poison apple” and “love apple” to an essential part of modern cuisine – who can imagine life without pizza, tomato soup, and salsa?
The Colonial Cookery and Customs for Kids workshop at the Wilton Historical Society teaches kids a “reciept” (recipe) used in the Connecticut region. While the food is prepared, they hear about Colonial manners, morals and way of life. The monthly workshops feature relatively simple dishes made with local, seasonal ingredients, adapted for modern kitchens. All participants will sample their own cooking and take home recipe cards – as well as any leftovers! The children will learn how a Colonial kitchen would have operated, in order to appreciate the modern conveniences we take for granted. Previous sessions have made bannock cakes, pease porridge, pickles, an amulet of green peas, apple tansey, fairy butter, pumpkin bread, cranberry shortbread, New Year’s “cakes”, New England chowder, hand pies, cheese and ramp soufflé, pea and watercress Rappahannock, blackberry maslin, thirded bread, pound cake with “Oranges” juice, maple cup custard and pepper pot soup.