BAKING IN COLONIAL TIMES
NOT AN OVEN
NOT A STOVE
NOT A TOASTER
NOT A MICROWAVE…
HOW DID THEY SURVIVE???
BY:Makayla Peterson 7C4 ID2
A LOOK BACK…...
HHHH
MMM.
...
 Colonial times had a very different lifestyle from us
today.
 Their style of cooking was also distant from ours too.
 They didn’t have advanced cooking supplies as we do
now.
 It was a very long process to bake but it wasn’t very
complicated.
 Although, some of their baking and preparation ways
might sound very complicated to us now.
 They also didn’t have grocery shops to buy their food.
COLONIAL KITCHENS
 In colonial times, there weren’t stoves, ovens, or
toasters. They had brick ovens which was either close to
the hearth in the kitchen or outside as a separate
structure. The brick oven was primarily used to bake
bread, cake and pastry.,
 Every week there was only one major baking, which was
a long task but not too complicated.
 These ovens had no flue (a passage for smoke to
escape), the door was left slightly open which also
allowed the fire to be viewed by the cook.
 As the coal kept burning, she would have to scrape them
out which could also tell her if the heat was too low or
high. If too hot she would let it cool to the proper
temperature and if too low she would repeat the heating
procedure with another fire.
WHO DID THE BAKING???
 Who do you think did all the baking in colonial homes?
 It certainly wasn’t the man……it was the woman.
 Why was it the woman you might ask? It was because
their job was homemaking.
 If they were poor they had to do it by themselves,
middle class women had some help from servants and
upper class families had servants and slaves do all the
work.
SHE
LOOKS
SO
SAD….
BAKING TIME!!
 To protect her hands, she would use an oven peel to
insert the product which had been prepared earlier.
 The oven was never opened until the final product
was finished.
 For example, the bread could’ve been baked directly
on the bricks without burning the bottom. The only
use of a pan was with large loaves or a very hot oven
floor.
 Although it sounds like a short process, it was
actually took all day which explains why it was only
done once a week.
OVEN PEEL(SHEET IRON)
BRICK OVEN
OVEN PEEL(WOOD)
RECIPES OR RECEIPTS…YUM
YUM!!
 Today, when there is a list of items which tell
you how to make a dish we call those recipes
 In colonial times, recipes were known as
receipts. (Today, a receipt is given to us at a
store to tell us what we purchased, how much
each item costs, and the total.)
 The receipts would’ve made the assumption that
all preparation was complete (Therefore, the brick
oven was heated and ready at the appropriate
temperature.)
INGREDIENTS
 In colonial times, there were no grocery shops.
 Cheese was made at home.
 They attained sugar when it was brought which was then sold
in large cones using a sugar cutter.
 Butter was made using a butter churn which turned cream
into butter.
 Also, milk came from their farms.
MMMMMMOOOOOOO!!!!!
SUGAR CUTTER!
CHEESE!
BUTTER CHURN!
MILK!
HOW TO MAKE COLONIAL
SUGAR COOKIES!
 ½ cup of sugar
 2 egg yolks
 1 cup of unsalted sweet butter softened
 2 egg whites
 1 teaspoon of baking soda
 1 teaspoon of tartar
 ½ teaspoon of ground nutmeg
 ¼ teaspoon of salt
 1 teaspoon of vanilla
 3 ½ cups of flour
 1 cup of sugar
HOW TO MAKE THE
COOKIES…
 Beat egg yolks and ½ cup of sugar until thick and
lemon colored.
 Reserve. Cream butter and sugar until light and
fluffy.
 Beat in egg whites. Mix in egg yolk mixture, baking
soda, cream of tartar, nutmeg, salt and vanilla. Mix
in flour gradually.
 Cover and refrigerate at least 1 hour.
 Heat oven to 375 degrees.
 Roll out dough on floured surface.
 Cut into shapes. Bake on greased baking sheet, 810 minutes.
 Either sprinkle with colored sugar before baking
or bake plain and use a powdered sugar glaze.