Food in the
Colonial Times
By Ronald Lantsman7A1 ID2
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Cooking
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.
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.
The woman cooked in the ordinary colonial kitchen. The women would
sometimes cook in a Dutch oven.
The woman had to be careful when she was cooking her skirt wont catch
on fire.
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. 
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.
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.
Farming/
Hunting
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In the colonial times obviously the
men did all the farming and
hunting.
The men hunted for bears, deer,
and many more animals.
The men fished for eel, fish, white
fish and many more types of fish.
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.
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.
Tools settlers used to cook
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.
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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.
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The Ovens/Fire place
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 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
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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:
In a bowl, sift together the flour, baking powder and soda, spices, and salt.
In a large mixing bowl, combine sugar, oil, and eggs; stir until well blended.
Stir pumpkin into the egg mixture. Gradually add sifted dry ingredients to the pumpkin and
egg mixture, stirring well after each addition.
Fold in almonds and cranberry's if using.
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.
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
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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
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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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g
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