Plum pudding originated in 14th century Britain in the form of a meat, dried fruit and spiced porridge known as “frumenty”. Two hundred years later, the dish had evolved into something more interesting, enhanced with eggs, breadcrumbs and beer or spirits. Fast forward another century, and it had become a traditional Christmas food – and was banned by the Puritans in 1664! According to many sources, King George I reclaimed it for the holiday after sampling it for himself at Christmas dinner. At this Colonial Cookery and Customs for Kids workshop, Museum Educator Lola Chen will be showing the children how to make a plum pudding.
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, blackberry maslin and thirded bread with spiced pompion.
Suggested for ages 6 – 12.
Members: $10; Non-members $15. Space is limited — please register by contacting firstname.lastname@example.org or call 203-762-7257.
Did You Know?
“Dried plums, or prunes, were popular in pies in medieval times, but gradually in the sixteenth and seventeenth century they began to be replaced by raisins. The dishes made with them, however, retained the term plum, and to this day the plum pudding, plum cake, plum duff etc. remind us of their former ingredients.” – from A Gourmet’s Guide by John Ayto