Colonial Cookery and Customs for Kids at the Wilton Historical Society on Saturday, December 28, 11:00 – 12:30
This Month: Exploring the History of Colonial Apples, Making Applesauce Cake
According to The American Table “With the exception of the wild sour crab apple, apples are not indigenous to North America. Seeds were brought to the colonies by the Puritans in the Massachusetts Bay Colony. One of the few comfort foods reminiscent of home, apples quickly grew in popularity, growing orchards from seed rather than grafting. In growing from seed, the burgeoning colonies created hundreds of unique varieties within a relatively short period of time.” On Saturday, December 28 from 11:00 – 12:30 at the Wilton Historical Society, Museum Educator Katherine Karlik will be talking about apples, applesauce, cider, and other interesting details about the importance of the common apple, Malus domestica, which is a member of the rose family. Applesauce Cake is the recipe of the day. The fad for this moist cake began during rationing in World War I and its popularity peaked in World War II.
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, maple syrup tart, quick pickling and Johnny cakes.
Suggested for ages 6 – 12.
The Wilton Historical Society, 224 Danbury Road, Wilton, CT 06897 www.wiltonhistorical.org