Colonial Cookery and Customs for Kids at the Wilton Historical Society


This Month:  Quick Preserving: From Jam to Pickles

In Colonial times, surviving cold winter months with limited options for fresh food was a challenge, both for health — and for the taste buds.  Colonists employed a variety of effective food preservation techniques, many of them dating back to ancient times, from cold storage to preparations which included salting, smoking, potting, drying, pickling and preserving.   Museum Educator Laurie Walker will be discussing how the magic of acid (vinegar) and sweet (sugar) can extend the life of fresh fruits and vegetables.  The kids will make “quick” dill pickles and strawberry jam – fun!

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, pea and watercress Rappahannock, blackberry maslin, thirded bread, pound cake with “Oranges” juice, maple cup custard, pepper pot soup, scalloped tomatoes, dressed macaroni and cheese, gingerbread cakes,   maple syrup tart and Johnny cakes.

Suggested for ages 6 – 12.
Members: $10; Non-members $15. Space is limited — please register by contacting or call 203-762-7257. 

Did You Know?
However you enjoy your pickle, perhaps it was Thomas Jefferson that summarized it best, “On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout-like from the sparkling depths of the aromatic jar below the stairs of Aunt Sally’s cellar.”