Wilton Historical Society Colonial Cookery and Customs for Kids: Gingerbread Cakes

According to food historian Tori Avey, “Gingerbread arrived in the New World with English colonists. The cookies were sometimes used to sway Virginia voters to favor one candidate over another. The first American cookbook, American Cookery by Amelia Simmons, has recipes for three types of gingerbread including the soft variety baked in loaves. This softer version of gingerbread was more common in America. George Washington’s mother, Mary Ball Washington, served her recipe for gingerbread to the Marquis de Lafayette when he visited her Fredericksburg, VA home. Since then it was known as Gingerbread Lafayette. The confection was passed down through generations of Washingtons.”

At this Wilton Historical Society Colonial Cookery and Customs Workshop for Kids, museum educator Laurie Walker will be showing the children how to make gingerbread cakes. The recipe they use is adapted from Hannah Glasse’s The Art of Cookery Made Plain and Simple, published in 1796. The result is an irresistible “cake” that is a cross between a ginger snap and a soft cookie, made with molasses, ginger, nutmeg and cream.

The Colonial Cookery and Customs for Kids workshop at the Wilton Historical Society 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 children will learn how a Colonial kitchen would have operated, in order to appreciate the modern conveniences we take for granted. 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!

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, and dressed macaroni and cheese.

Suggested for ages 6-12.

The cost is $10 for members, $15 for non-members. Space is limited. Please register by email or calling 203.762.7257.