Colonial Copper
Posted in Uncategorized on 07/04/2006 08:31 am by admin
Colonial Copper
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US $23.51
Colonial Cooking Style - A Peek Into The Culture Of Colonial Cooking
a cast iron pot—mainly a dish called “hominy” prepared from corn, vegetables and salt-cured pork. Other meats and vegetables were consumed with this main dish. Generally, the wife cooked porridges and soups in the pot.
The middle class were a little better, but even they were divided into lower middle class and upper middle class. While it was left to the ladies to attend to the cooking in lower middle class families, slaves could take over in the upper middle class households. On special days, both tried to keep up with the gentry.
Only next to the governor in status, the gentry indulged in expensive colonial cooking. The cooking more or less followed English traditions, with every meal combining both sweets and meats. They could afford to keep slave cooks. These cooks were quite skilled in spite of having less formal training. Not to be compared to the governor’s cooks, yet these slaves were held in high esteem and paid very well. In fact, a few slaves even became free via their cooking skills!
The best colonial cooking could be seen at the governor’s household. The kitchen was equipped with an eight-day clock, a spit jack, and plenty of copper pots. European cooks with professional training and trained apprenticeships were in charge as the principal cooks, and received princely sums for their efforts. No cook in the colonies could compare with them. Thus, the governor could afford to employ several cooks and sample different cuisines, though the dishes had a distinct French flavor.
About the Author
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