Binding a Book of “Reciepts” Workshop for Kids

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Clay tablets, papyrus rolls, and illuminated manuscripts eventually gave way to the printing press for producing books. Yet through the years, not that much has changed in the basics of how books are bound. Museum Educator Lola Chen will talking to the kids about the history of making books and learning about how to bind a book. The workshop project will be to make a small book using an easy stitch using linen or flax to bind. The book will be composed of Colonial “receipts” (recipes) that have been used in the Colonial Cookery and Customs for Kids workshops at the Society. Recipes include 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, cheese soufflé with ramps, and pea and watercress Rappahannock. A snack is included, which the children will help prepare.

Suggested for ages 6 – 12. Wilton Historical Society members $10 per child, maximum $25 per family; Non-members $15 per child, maximum $35 per family. Please register: info@wiltonhistorical.org or call 203-762-7257. 

Did You Know?
American Cookery, by Amelia Simmons, is the first known cookbook written by an American, published in Hartford, Connecticut in 1796. Until then, the cookbooks printed and used in the Thirteen Colonies were British. Its full title is: American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake: Adapted to this country, and all grades of life. It contains the first known printed recipe for turkey (which is native to North and Central America) with cranberries.