Early Colonial Cooking

*Please Note: Early American Experiences are limited to a maximum of 25 students per class.  We reserve the right to cycle another school in rotation if you bring less than 3 classes to this program.

Colonial Cooking: Sampler (4 hours)

An “all day” visit designed for up to three classes from the same school.  Students will learn the various cooking methods and equipment used to prepare a meal over the fireplace.  Students will participate in the boiling, baking, frying, roasting, and toasting methods of colonial days.  The classes will rotate through the different stations in order to prepare the food.  The food prepared will be sampled either during the presentation to individual classes or at the end when all classes will gather together for a sit down mini meal.  This program may be modified to accommodate one or two groups.

Large Room – Soup, Biscuits, Pie, and Turkey

Students will enter the large room of the Pebble House and sit in chairs arranged in a semi-circle in front of a 10-foot fireplace.  Students will learn the parts of the fireplace and be able to observe each one.  While in this room, students will learn how to use the fire to cook by boiling, baking, and roasting.  Students will be able to see the tools used in fireplace cooking and assist in using these tools.  The soup pot will hang on the crane over the fire, while cast-iron Dutch ovens will be used to bake the pumpkin pie and biscuits.  The reflector oven will be placed in front of the fire and used to roast the turkey.  Students will learn methods to gauge temperature and properly cook foods.  Students may assist in various cooking and fireplace related jobs, including cutting out biscuits, placing biscuits in the Dutch oven, adding wood to the fire, collecting coals with the coal shovel, sweeping the coals from the Dutch ovens, using the poker to move the crane, or turning the turkey in the reflector oven!

Small Room – Eggs, Sausage, Toast, and Cookies 

Students will enter the small room of the Pebble House and sit in chairs arranged in a semi-circle in front of the 5-foot fireplace.  While in this room, students will learn how to use the fire to cook by frying, toasting, and ironing.  Students will review the parts of the fireplace and observe each one.  Students will learn and assist in using different fireplace tools.  Students will help monitor the fire and the bread as it toasts.  With help from an adult, students will assist in monitoring the cookie iron to make cookies.  Students will also learn how soapstone can be used in cooking to help keep the cast-iron skillets hot.  Students will have the opportunity to sample the eggs, sausage, and toast in this room.

Ice Cream

In a three-group rotation, a tractor-drawn hayride will transport the students to and from the ice cream making site at the Orchard House.  Students will learn how the early Americans would have made ice cream.  Students will have the opportunity to assist in measuring and combining the proper ingredients and in turning the handle of the ice cream maker to freeze the ice cream.

Sampling

The sausage, eggs, and toast prepared in the small room of the Pebble House will be sampled by the individual classes.  The other foods prepared, including the turkey, pies, soup, biscuits, cookies, and homemade ice cream, will be sampled when all classes gather together for a sit down mini meal.  *Please Note: A small bag lunch and two drinks should be brought by each student to accompany the food sampled.

*The “Colonial Cooking: Sampler” program may be modified to accommodate two groups, as described below.

Large Room – Soup, Biscuits, Pie, and Turkey

Students will enter the large room of the Pebble House and sit in chairs arranged in a semi-circle in front of a 10-foot fireplace.  Students will learn the parts of the fireplace and be able to observe each one.  While in this room, students will learn how to use the fire to cook by boiling, baking, and roasting.  Students will be able to see the tools used in fireplace cooking and assist in using these tools.  The soup pot will hang on the crane over the fire, while cast-iron Dutch ovens will be used to bake the pumpkin pie and biscuits.  The tin reflector oven will be placed in front of the fire and used to roast the turkey.  Students will learn how methods to gauge temperature and properly cook foods.  Students may assist in various cooking and fireplace related jobs, including cutting out biscuits, adding wood to the fire, sweeping the coals from the Dutch ovens, using the poker to move the crane, or turning the turkey in the reflector oven!

Small Room – Eggs, Sausage, and Toast, Cookies, and Ice Cream 

Students will enter the small room of the Pebble House and sit in chairs arranged in a semi-circle in front of the 5-foot fireplace.  While in this room, students will learn how to use the fire to cook by frying and toasting.  Students will review the parts of the fireplace and observe each one.  Students will learn and assist in using different fireplace tools.  Students will help monitor the fire and the bread as it toasts.  With help from an adult, students will assist in monitoring the cookie iron to make cookies.  Students will also learn how soapstone can be used in cooking to help keep the cast-iron skillets hot.  Students will have the opportunity to sample the eggs, sausage, and toast in this room. Students will also learn how the early Americans would have made ice cream.  Students will have the opportunity to assist in measuring and combining the proper ingredients and in turning the handle of the ice cream maker to freeze the ice cream.

Sampling

The sausage, eggs, and toast prepared in the small room of the Pebble House will be sampled by the individual classes.  The other foods prepared, including the turkey, pies, soup, biscuits, cookies, and homemade ice cream, will be sampled when all classes gather together for a sit down mini meal.  *Please Note: A small bag lunch and two drinks should be brought by each student to accompany the food sampled.

*The “Colonial Cooking: Sampler” program may be modified to accommodate one group.  All portions of the program described above would be taught in the large room of the Pebble House.

  Colonial Cooking Demonstration

*Please Note: Early American Experiences are limited to a maximum of 25 students per class.  We reserve the right to cycle another school in rotation if you bring less than 3 classes to this program.

This is a demonstration of various cooking methods and equipment used to prepare a meal over a fireplace designed for up to three classes.  Boiling, baking, frying, and toasting methods are covered.  Students will be able to participate in the cooking and will have an opportunity to taste some foods.  The Colonial Cooking Demonstration may be modified to accommodate one or two or three classes.  The time required for a three class rotation is two hours.

Large Room – Cooking Soup, Biscuits, Pie, and Chicken 

Students will enter the large room of the Pebble House and sit in chairs arranged in a semi-circle in front of a large fireplace.  Students briefly overview the parts of the fireplace and be able to observe each one.  While in this room, students will learn the basics of how to use the fire to cook by boiling, baking, and roasting.  Students will be able to see the tools used in fireplace cooking and assist in using these tools.  The soup pot will hang on the crane over the fire, while cast-iron Dutch ovens will be used to bake the pumpkin pie and biscuits.  The tin reflector oven will be placed in front of the fire and used to roast the chicken.  Students will learn how to gauge temperature in order to properly cook foods.  Students may assist in various fireplace and cooking related jobs, such as adding wood to the fire, sweeping the coals from the Dutch ovens, using the poker to move the crane, or turning the chicken in the reflector oven!  Students will have the opportunity to taste the soup and biscuits in this room.  The pumpkin pie will be covered and sent back to school with the teachers.

Small Room – Cooking Eggs, Sausage, and Toast

Students will enter the small room of the Pebble House and sit in chairs arranged in a semi-circle in front of the fireplace.  While in this room, students will learn how to use the fire to cook by frying and toasting.  Students will review the parts of the fireplace and observe each one.  Students will learn and assist in using different fireplace tools.  Students will help monitor the fire and the bread as it toasts.  Students will also learn how soapstone can be used in cooking to help keep the cast-iron skillets hot.  Students will have the opportunity to sample the eggs, sausage, and toast in this room.

Hayride

During a three-group rotation through the “Colonial Cooking: Demonstration” program, one group of students will enjoy a scenic hayride through the forest of the preserve.  The group will first be oriented with the rules of the hayride.  Students will then board our tractor-drawn hayride in order to proceed on the ride. 

*The “Colonial Cooking: Demonstration” can be modified to accommodate two groups.  The program will consist of the Large Room and Small Room components as described above, with the hayride transporting students from the cooking site to the parking lot.

*The “Colonial Cooking: Demonstration” can also be modified to accommodate one group.  The program will consist of all components of the program taught in the large room of the Pebble House, with the hayride transporting students from the cooking site to the parking lot.

Colonial Cooking Vocabulary