Presentation on theme: "Food in the Colonial Times By Ronald Lantsman7A1 ID2."— Presentation transcript:
Food in the Colonial Times By Ronald Lantsman7A1 ID2
(continuation) Cooking O In the colonial time the women and the girls did all the cooking. Its just like today. The women and sometimes the girls played a real big role in the kitchen. Also the men would help once in a while. O They would basically cook everything the men bring home from the hunting and from the fishing. And sometimes they would go pick vegetables on their free time. O The woman cooked in the ordinary colonial kitchen. The women would sometimes cook in a Dutch oven. O The woman had to be careful when she was cooking her skirt wont catch on fire. O The mother would build a fire and put the Dutch oven on top of it hanging also she bring in the water, milk the cow, gather eggs and hang meat to dry early in the day. A big breakfast was served after the other members of the family had done there morning chores and if they didn't’t do the chores they wouldn't get food. O The women would cook spaghetti and sometimes rice. And they would have pans to cook wild birds and fish. Well mostly to fry the fish. O The food would take about 1-2 hours to prepare. Dinner would be served at or before dawn.
The type of land /Farm O In the colonial times the Europeans cleared their land to grow crops such corn, squash, beans, etc. They built fences around the crops so the animals wont get in. O The Indians helped the Europeans to grow the new kinds crops. They would trade for alcohol and fur. O Without the fur and alcohol they wouldn‘t help.
(continuation) Farming/ Hunting O In the colonial times obviously the men did all the farming and hunting. O The men hunted for bears, deer, and many more animals. O The men fished for eel, fish, white fish and many more types of fish. O The pilgrims fished with sticks and a rope. And like we do today they used worms as bait. They usually went on small canoes and went fishing. O they usually always caught fish when they were standing because it was easier to pull the rope up. It was easier and faster
The Pots & Pans O The pots and pans were iron so they wont get damaged in the fire, while something was cooking. The pots were about 55 diameters this was the biggest pot. O Usually the pots and pans would hang on top or near the fireplace so no-one would trip. These pots were wide so the water and the fish or what ever they are cooking would fit.
O The settlers had various kinds of tools they used. One of theme was Dutch ovens. Also there was sugar nippers. O Sugar nippers were used to break off small pieces of sugar that came in the shape of big cones. The nippers were made out of iron. O The Dutch ovens were pots that were made out of heavy iron and had three short legs on the bottom. The lid was tight on fitting so the coals were prevents from the ash falling onto the food. The handle was for hanging the whole thing over the fire. Tools settlers used to cook
O The fireplaces were the most important part of the kitchen. It was basically where the food was made for the whole family. O The fire place would be made out brick they made from clay and water. This is where the pots would hang. Also the women would make fish in there and deer. The Ovens/Fire place
The Kitchen O In the colonial times, the kitchens weren’t like in the kitchens today. They had old walls, and there were brick counters instead of marble countertops. O The kitchen center of all family activity was in the kitchen. It was the busiest and tepid room in the house. There was a large fireplace. Sometimes the kids even played in the kitchen.
Recipe for Pumpkin Bread O Ingredients: 3 cups of all purpose flour. 2 large eggs ½ cup of butter 1 cup of water. ½ cup of cranberry's ½ cup of almonds. ½ teaspoon of baking soda. 3 cups of sugar. 1 of pumpkin. ½ teaspoon salt. Directions: O In a bowl, sift together the flour, baking powder and soda, spices, and salt. O In a large mixing bowl, combine sugar, oil, and eggs; stir until well blended. O Stir pumpkin into the egg mixture. Gradually add sifted dry ingredients to the pumpkin and egg mixture, stirring well after each addition. O Fold in almonds and cranberry's if using. O Spoon batter into prepared tube pan. Bake in a preheated 400° oven for about 1 hour and 15 to 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean. O Remove from oven and cool on a rack for 10 minutes before removing from pan. Cool completely on rack before slicing.
Recipe for Pumpkin Rice Pudding O Ingredients: 1 cup grain rice 3 cups whole milk 3/4 cup light brown sugar, packed 3/4 cup mashed pumpkin Pinch salt 1/2 cup milk or half-and-half whipped topping and pecans for garnish, optional Directions: In a medium saucepan over medium high heat, combine the rice, 3 cups of milk, and brown sugar. Cook, stirring, until the mixture begins to boil. Reduce heat to medium-low and continue cooking, stirring frequently, until rice is tender and most of the milk is absorbed. This will take about 25 to 30 minutes. Meanwhile, combine the pumpkin with vanilla, 1 teaspoon and salt. When the rice is done, remove from heat and stir in the pumpkin mixture. Cover and refrigerate until serving time. To warm the pudding, stir in about 1/2 cup of milk or half and half and warm over medium-low heat, stirring constantly. Serve with a sprinkling of cinnamon and brown sugar, or top with a dollop of whipped cream or whipped topping and chopped pecans and chopped dried cranberries. Serves 4 to 6.
Recipe for Corn Muffin O Ingredients: 1 package of corn muffin 1 egg 1/3 cup of milk Directions: Preheat your oven to about 400 °. Grease muffin pan or use muffin / baking cups. Blend every ingredient in a pan. Then fill up the muffin/baking cups ½ way full. Then bake the muffins 15-25 minuets until the crown is full. Enjoy and Eat.
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