Colonial Cookery for Kids at Wilton Historical Society on Saturday, January 25, 11:00 – 12:30 - This Month: New Year’s Cake for Everyone
According to the Food Timeline, there is a great deal of symbolism in foods we eat to celebrate the turn of the year, “In most cultures, foods prepared on New Year's Day bring good luck. Which foods? Depends upon the culture. Recurring themes are green (life), gold & coins (money/wealth) and pork/ham (because pigs root forward as they eat, embracing challenges).”
On Saturday, January 25 from 11:00 – 12:30 at the Wilton Historical Society, kids can learn about a variety of ways the New Year holiday is marked around the world, including some American traditions. “The custom of paying New Year's calls originated in New York, where the Dutch held open house on New Year's Day and served cherry bounce, olykoeks [doughnuts] steeped in rum, cookies, and honey cakes. From New York the custom spread throughout the country.”*
Museum Educator Katherine Karlik will be talking about a New Year’s Cake such as would have been served at a New Year’s Day Open House in New York City in the mid-1800’s – with plenty for everyone. The children will be baking a cake based on a historic recipe attributed to Eliza Dunne, which is in the collection of the New-York Historical Society.
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, Johnny cakes, and applesauce cake.
Suggested for ages 6 – 12.
The Wilton Historical Society, 224 Danbury Road, Wilton, CT 06897 www.wiltonhistorical.org