The women were responsible for preparing the food for their family. In colonial times this duty went far beyond shopping in a grocery store and putting a meal in the oven. In the colonies most of the house wife’s day was consumed in preparing meals for the family (Speare, 1963). This duty began with starting and maintaining the kitchen fire, carrying water, gathering fresh fruits and vegetables, and getting meat from the smokehouse. All of which had to be done before preparing breakfast (Portland, 2001).
Starting and maintaining a fire is a very laborious task. This task was generally avoided by never allowing the embers on the family fireplace to die. Fire was a very valuable gift in colonial times (Holliday, 1960). Once the fire was started the breakfast meal was prepared, which typically consisted of mush with milk that was sweetened with molasses (Portland, 2001). The midday meal which was called dinner, typically was the heaviest meal of the day and was normally served between noon and 3 pm. This meal was most commonly a stew that varied according to the season (Portland, 2001). This meal was typically reheated and served as the evening meal.
Stews were a common meal since it was to the advantage of the housewife, because the stew required little tending and required only one pot (Portland, 2001). The stew could also be kept fresh for several days by slowly simmering it at the back of the hearth. The housewife would often throw in more vegetables and spices to keep it fresh (Speare, 1963). Occasionally the housewife would also prepare puddings that could be put in fabric bags to be steamed over the cooking pot of stew. The pudding would serve as dessert and was a treat to the family.
The cookware that was used in colonial times to create these meals were beautiful, yet heavy. Many colonial housewives displayed their cookware above the family fireplace. These instruments included brass or copper kettles that could hold fifteen gallons, and huge iron pots that weighed forty pounds. The cooking instruments in colonial times were better fit for a giant than a housewife (Speare, 1963). The cookware of the time only made the task of cooking and preparing food that much more strenuous.
Starting and maintaining a fire is a very laborious task. This task was generally avoided by never allowing the embers on the family fireplace to die. Fire was a very valuable gift in colonial times (Holliday, 1960). Once the fire was started the breakfast meal was prepared, which typically consisted of mush with milk that was sweetened with molasses (Portland, 2001). The midday meal which was called dinner, typically was the heaviest meal of the day and was normally served between noon and 3 pm. This meal was most commonly a stew that varied according to the season (Portland, 2001). This meal was typically reheated and served as the evening meal.
Stews were a common meal since it was to the advantage of the housewife, because the stew required little tending and required only one pot (Portland, 2001). The stew could also be kept fresh for several days by slowly simmering it at the back of the hearth. The housewife would often throw in more vegetables and spices to keep it fresh (Speare, 1963). Occasionally the housewife would also prepare puddings that could be put in fabric bags to be steamed over the cooking pot of stew. The pudding would serve as dessert and was a treat to the family.
The cookware that was used in colonial times to create these meals were beautiful, yet heavy. Many colonial housewives displayed their cookware above the family fireplace. These instruments included brass or copper kettles that could hold fifteen gallons, and huge iron pots that weighed forty pounds. The cooking instruments in colonial times were better fit for a giant than a housewife (Speare, 1963). The cookware of the time only made the task of cooking and preparing food that much more strenuous.