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Colonial Cookery for Kids: Plimoth Plantation Chowder

March 28 @ 11:00 am - 12:30 pm

$10 – $15.

During the winter months, a hearty soup or chowder was just what a Colonial girl or boy would have craved at meal time. This month, children who attend the Colonial Cookery and Customs for Kids program at the Wilton Historical Society will be making a creamy chowder.

“The origins of the word ‘chowder’ are somewhat obscure, but most authorities, including the Dictionary of American Regional English, believes it derives from the French word for a large caldron, chaudiere, in which Breton sailors threw their catch to make a communal stew…” writes John F. Mariani in the Encyclopedia of American Food and Drink. “Chowder was a staple dish of New Englanders…By the end of the century certain New England regions became known for their various interpretations of chowder–one might find cream in one spot, lobsters in others, no potatoes elsewhere–but most were by then a creamy white soup brimming with chopped fish or clams, crackers, and butter…”

Museum educator Katherine Karlik will be teaching the class about various kinds of chowders and how to prepare a creamy-style New England version.

Every month, the Colonial Cookery for Kids workshop at the Wilton Historical Society teaches kids in grades 4-8 a Colonial “reciept” (recipe) used in the Connecticut region.

The workshops feature relatively simple dishes made with local, seasonal ingredients. The recipes used are adapted for modern kitchens–done for safety reasons, and also so that the attendees can recreate their meals at home. The children will sample their own cooking and take home recipe cards–as well as any leftovers!

Participants 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, pepper pot soup, scalloped tomatoes, dressed macaroni and cheese, gingerbread cakes, maple syrup tart, quick pickling, Johnny cakes, and applesauce cake.

The program is suggested for children ages 6-12. The cost for members is $10; non-members are $15. Space is limited—lease register by email or call 203.762.7257.



March 28
11:00 am - 12:30 pm
$10 – $15.
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Wilton Historical Society
(203) 762-7257


Not for publication, for GMW contact only
Nick Foster
Nick Foster


Wilton Historical Society
224 Danbury Road
Wilton, CT
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