Colonial Cookery at Wilton Historical Society

One of the most valuable tools in the Mount Vernon kitchen was Mrs. Washington’s copy of The Art of Cookery, Made Plain and Easy; Which far exceeds any Thing of the Kind yet published… By a Lady. Martha Washington’s original copy is part of the special collections at Mount Vernon, and includes the marvelous Peach Pir.

Peach Pir is a dessert which takes advantage of summer’s bounty of ripe fruit. The Wilton Historical Society will hold a Colonial Cookery and Customs Workshop for Kids, in which museum educator Lola Chen will be showing the children how to make a delicious modern spin on Peach Pir by preparing a crumb crust, custard and fresh diced peaches.

The Colonial Cookery and Customs for Kids workshop teaches kids a “reciept” (recipe) used in the Connecticut region. While the food is prepared, they hear about Colonial manners, morals and way of life. The monthly workshops feature relatively simple dishes made with local, seasonal ingredients, adapted for modern kitchens. All participants will sample their own cooking and take home recipe cards–as well as any leftovers! The children will learn how a Colonial kitchen would have operated, in order to appreciate the modern conveniences we take for granted. Previous sessions have made bannock cakes, pease porridge, pickles, an amulet of green peas, apple tansey, fairy butter, pumpkin bread, cranberry shortbread, New Year’s “cakes”, New England chowder, hand pies, cheese and ramp soufflé, pea and watercress Rappahannock, blackberry maslin, thirded bread, pound cake with “Oranges” juice, maple cup custard and pepper pot soup.

Suggested for ages 6-12. Members: $10; Non-members $15. Space is limited, please register by via email or call 203.762.7257.

The Wilton Historical Society, 224 Danbury Road/Rt. 7, Wilton, CT 06897 www.wiltonhistorical.org