Maslin is a mixed crop of wheat and rye. It’s little grown today, but used to be the staple crop for many farmers. Using whole meal wheat and dark rye, maslin bread is a high-fiber, wholesome alternative to the classic white loaf. Museum Educator Lola Chen will be showing the children how to make a loaf of maslin bread sweetened with blackberries. The children will enjoy vigorously kneading the bread, as well as sampling the finished product.
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 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 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.
Suggested for ages 6 – 12.
Members: $10, maximum $25 per family; Non-members $15, maximum $35 per family. Space is limited — please register by contacting email@example.com or call 203-762-7257.
Did You Know?
The Oxford English Dictionary defines “maslin” as a “Mixed grain, esp. rye mixed with wheat. Also, bread made of mixed corn.” The word derives from Old French “mesteillon” which in turn derives from Latin “miscere,” to mix. The oldest reference to this word in English print dates to 1303, and over time there have been many spelling variations. Maslin bread, as is true with most European foods made with rye, was the food of the common/poorer people. Wealthy people ate bread composed solely of wheat. The wealthier the person, the finer the wheat.