Colonial Cooking

Here will be the educational components for a education program on colonial cooking

LESSON OUTLINE
Preserving Food without refrigeration
Drying, Smoking, Salting and Preserving, Mason Jars invented, Spring House, Root Cellar

Open Hearth Cooking and Bee Hive Ovens
Chopping wood, keeping fire going, spyder pots, stews

Types of meat
Fish, venison, wild birds-turkey, pigeon, geese, quail, chickens, pigs, cows, small game

Gardens
Herb gardens for flavor and medicine, root vegetables stored well, fruit trees, beans, corn,
cabbage for vitamin C

Grains and Using a Mill
Mortar and pestle for corn, mill stones for fine flour

MATERIAL IN LAKEVIEW TO FOCUS ON

• Smokehouse outside kitchen
• Kitchen display of dried foods and drying rack
• Beehive oven and hearth in old kitchen
• Herb Gardens outside kitchen
  

TEACHER RESOURCES focusing on Colonial Food and Cooking

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fire graphic from  http://www.aaaclipart.com/
vegetable, turkey, mail to, and under construction graphics from http://www.free-clipart.net/ 
open hearth photo from http://www.woodyhill.com/cooking.html

Thanks for visiting!  Do you have any questions?  Comments?    LakeviewEdu@yahoo.com
Created by Lynn Lakner  in conjunction with the Jamesburg Historical Association
Page created April 25, 2005.  Page last updated on April 18, 2006 .
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