Historical Society Kids Events: Colonial Cookery July 29, and Colonial Boot Camp week of Aug. 28

Colonial Cookery and Customs for Kids at the Wilton Historical Society

This Month:  Fruit Flummery
Saturday, July 29  11 a.m.-12:30 p.m.

According to New York Times food writer Amanda Hesser, “Dictionary writers are not kind to flummery. The innocent pudding is referred to as ‘bland custard’ and ‘a sort of pap.’ . . . Those lexicographers have obviously never tasted raspberry flummery, which is more pop than pap. It is made by gently breaking down the fragile berries with heat and sugar, fortifying them with a little cornstarch and then drenching the pudding with cool, fresh cream at the table.”

On Saturday, July 29 from 11 a.m.-12:30 p.m., the Wilton Historical Society will be holding a Colonial Cookery and Customs Workshop for Kids, and the focus will be on fruit flummery. Museum educator Lola Chen will show children how to make the soft, custardy dessert (rather like a blancmange) in a mold, as was done in the 18th century. During that time, molded desserts were very popular, and flummery was made into shapes such as towering castles, eggs in a lemon peel nest, cribbage cards and even gilded fish, swimming in a pond of lemon jelly.

The Colonial Cookery and Customs for Kids workshop at the Wilton Historical Society teaches children a “receipt” (recipe) once used in the Connecticut region. The monthly workshops feature relatively simple dishes made with local, seasonal ingredients, adapted for modern kitchens.  While the food is prepared, they hear about Colonial manners, morals and way of life. Participants will learn how a Colonial kitchen would have operated, in order to appreciate the modern conveniences now taken 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.

All participants will sample their own cooking and take home recipe cards–as well as any leftovers!

The program is suggested for ages 6-12. The cost to participate is $10 for members, $15 for non-members. Space is limited; to register contacting the Historical Society via email or by calling 203.762.7257.

Colonial Boot Camp

A History Lesson Your Kids Will Never Forget!
Aug. 28-Sept. 1

The Wilton Historical Society’s Colonial Boot Camp has been a phenomenal success, with eager campers asking for the chance to do it again. As a result, the Historical Society will be running an additional session in late August, right before the schools open. Held daily from 9:30 a.m.-12:30 p.m., from Aug. 28-Sept. 1 on the grounds of the museum, a maximum of twelve kids can enroll.

From the moment they arrive, the lucky participants will be up to their elbows experiencing life in historic Wilton in this engaging and fun Colonial Boot Camp. Kids will get a chance to dig into a variety of activities, including making bread and churning butter; soap making; tin punching; dying T-shirts with natural materials such as onion skins; woodworking; paper marbling; Colonial cookery; and more. There will be time every day to play outdoor games, learn something new, and make new friends. Daily Colonial snacks are provided.

The program is suggested for ages 6-10, and children in grades 1-5. Colonial Boot Camp is led by a certified instructor and four assistants.

The cost per child to attend is $175 for members, and $225 for non-members. To register, call museum educator Lola Chen at 203.762.7257 or via email.

The Wilton Historical Society is located at 224 Danbury Road/Rte. 7.