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Wilton, CT

Saturday, March 30 at Wilton Historical Soceity: Corn! From Muffins to Johnny Cakes!

Colonial Cookery and Customs for Kids at the Wilton Historical Society: Corn! From Muffins to Johnny Cakes on Saturday, March 30, 11:00am - 12:30pm

According to A Taste of History by Joyce White “The native American grain corn, also known as maize or Indian Corn, has been consumed by Americans (and subsequently people all over the world) since the time of discovery of the New World, and, of course, for centuries before that by the indigenous populations of all of the Americas.  Cornbread is a great recipe to track through the past few centuries because it was so prolific a crop in America that it was consumed across class, race, and regional lines. 

Corn lends itself to change very easily and therefore variations of cornbread recipes through time, in regards to types of ingredients and technological advances, have enabled it to keep its important place in American cuisine.”  At the workshop, Museum Educator Laurie Walker will be discussing the importance of corn in Colonial times, and will teach the kids to make three easy, yummy recipes that use cornmeal: Narragansett Strawberry Cornbread, Johnny Cakes with maple syrup and applesauce, and a cornbread recipe dating from 1796. 

And lastly, they will get to sample a freshly baked Tasty Indian Pudding, made according to another recipe from Colonial times.

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, pepper pot soup, scalloped tomatoes,  dressed macaroni and cheese, gingerbread cakes and maple syrup tart.

Suggested for ages 6 – 12.

Members: $10; Non-members $15. Space is limited — please register by contacting info@wiltonhistorical.org or call 203-762-7257. 

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Submitted by Wilton, CT

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