The food is

very

appetizing. It

looks like

everything

you’d hate! So

enjoy

everything you

hate in one

dish!

A DAILY DIET: FROM 1600S-1700S Have you tried Nun’s

Cake ? I bet you’ll become ill for

a week or regurgitate!

Good Luck with eating

all that junk!

BY: RESHAWYAL ABBAS CLASS: 7A1 ID2

THE DAILY PROCEDURE

Women were the family members that cooked in the family. They gathered eggs from the chicken, milked the cow, and hanged meat. Women had slaves along to help in the kitchen. Women always baked food in the oven in the Figure. They baked bread outside in this oven:

The Figure shows women preparing a meal near the oven.

Tools for Cooking

-A brick oven was an oven made up of bricks and to have heat in the oven they lit a fire out of wood. (ex: the bread and brick ovens in the Figure.) -A skillet with legs was used to cook food on coal, since it has legs that could hold the skillet over the coals. -A peel was a shovel used to place bread in, or out of the oven. -A kettle was used to heat tea with milk. -A knife was used to cut the meat, fish, and herbs.

This picture shows a lady cutting fish with a knife.

Common Ingredients

- Nutmeg - Herbs - Maple syrup - Cream - Sugar - Eggs - (Sometimes) Milk - Butter - Salt -Pepper

BREAKFAST TIME!

Breakfast was taken early if you were poor, but if your were rich, you’d have it later on in the day. Breakfast consisted of cider or beer, and a bowl of porridge. Cornmeal mush and molasses were also eaten, but if you were poor, you would eat cold turkey and drink a beverage. Coffee, tea or chocolate, wafers, muffins, toasts, and a butter dish were also considered as breakfast. As years passed, bread, cold meats, fruit pies, pasties, cornmeal, headcheese, and dutch sweetcakes were eaten.

Lunch or dinner?The lunch we have today was considered as dinner, the main meal of the day. Stews( mostly pork, sweet corn, vegetable, and cabbage stews) , and stale bread. In the late 1700s, people had two courses of the meal. For the first course, meat puddings, meat pies, pancakes, fritters, and side dishes, like sauces, pickles, and catsup were eaten. Soups were also included. The second course is dessert, which is in the next slide.

Dessert(Want some pie?)

Dessert, as you already know, is the second course of the meal. It consists of fresh, cooked, or dried fruits, custards, tarts and sweetmeats. Salads, called “Sallats” back then , was also served. The cakes they served were pound, gingerbread, spice, and cheese.

The settlers had many varieties to chose from, just like today.

Supper(The Evening Meal)

Supper is the evening meal that consists of leftovers from dinner, or gruel (made from boiling water with oats and cornmeal, and some other ingredient). Roast potatoes with salt (instead of butter), ale, cider, and beer were part of the meal, too. Another beverage that they enjoyed was black tea. In richer merchant societies and Southern plantation life, foods like eggs and egg dishes were prepared as side dishes.

PRESERVING FOODThere were many ways to preserve food. Many people had cellars under their homes to store food. Food was kept cool, and was protected. Another method, taught by Native Americans, was to make pemmican by drying venison in the sun, pounding it to shreds, and mixing it with fat, bone marrow and wild berries. Pickling was another method which made corn into corn relish, cucumbers into pickles, and many other foods were packed into a brine made of vinegar and salt. Honey added to vinegar, and salting meat and fish are other examples.

Sources- www.ssdsbergen.org/Colonial/food.htm - www.schools.manatee.k12.fl.us/291rhb/rhbmain/colonial_report.html - www.foodtimeline.org/foodcolonial.html Sources for images - http://uncrate.com/p/2008/09/bud-american-ale.jpg - http://foodfitnessfreshair.files.wordpress.com/2011/06/1-21.jpg?w=474&h=286 - http://sweetandsaucy.files.wordpress.com/2008/06/buttermilk_custard_ w_raspberry_sauce.jpg?w=450&h=336

Sources (cont.)- http://livewell360.com/wp-content/uploads/oatmeal-pancakes-apple-fritter.jpg - http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps 9020_TH2901C39A.jpg - http://www.cookies-in-motion.com/images/j0177947.jpg - http://thumbs.dreamstime.com/thumblarge_428/1250188391aTFKjx.jpg - http://hhfusion.files.wordpress.com/2011/01/sugar-paper-bag.jpg - http://blog.top10workouts.com/wp-content/uploads/2010/07/milk.jpg - http://upload.wikimedia.org/wikipedia/commons/thumb/1/18/Maple syrup.jpg/220px-Maple_syrup.jpg

BOOK SOURCE

-HASTY PUDDING, JOHNNYCAKES, AND OTHER GOOD STUFF: COOKING IN COLONIAL AMERICA BY LORETTA FRANCIS ICHORD

-FOOD IN COLONIAL AMERICA BY MARK THOMAS