On Saturday, Nov. 18 from 11 a.m.- 12:30 p.m., the Wilton Historical Society will present a Colonial Cookery and Customs for Kids workshop, during which museum educator Lola Chen will show registered children how to make a plum pudding.
The Colonial Cookery and Customs for Kids workshop at the Wilton Historical Society teaches kids a “receipt” (recipe) used in the Connecticut region years ago. According to the Historical Society, plum pudding originated in 14th century Britain in the form of a meat, dried fruit and spiced porridge known as “frumenty.” Two hundred years later, the dish had evolved into something more interesting, enhanced with eggs, breadcrumbs and beer or spirits. Fast forward another century, and it had become a traditional Christmas food–and was banned by the Puritans in 1664! According to many sources, King George I reclaimed it for the holiday after sampling it for himself at Christmas dinner.
While the food is prepared, participating children 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 also 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, and pea and watercress Rappahannock, blackberry maslin and thirded bread with spiced pompion.
The program is suggested for ages 6-12. The cost for members to participate is $10 each, and for non-members, $15 apiece. Space is limited–to register, contact info@wiltonhistorical.org or call 203-762-7257.
The Wilton Historical Society is located at 224 Danbury Road/Rt. 7, and online.