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Our Colonial Ancestors had some of the most modern kitchen utensils/appliances for their time
Take a couple minutes and peek back in time...and then be glad for what you have to use in you homes....lol


Taken from The Historic American Cookbook Project
Feeding America

http://digital.lib.msu.edu/projects/cookbooks/index.html

Sugar nippers like these date back to before the 1850s.

In the 18th and early 19th centuries, sugar came molded in the shape of hard and dense cones wrapped in blue paper.

Nippers were used at the table to break off a chunk for use in coffee or tea.

If granulated sugar was needed, the chunks would have to be crushed with a mortar and pestle. 

 

This metal roaster was placed in front of a fire on a hearth, and the heat from the flame was reflected by the metal surface to cook the meat on the spit.

The spit on the roaster shown here had to be turned by hand.

Some roasters were equipped with a spring jack, which would turn the spit automatically after being wound up.

 

From 1869 Lea :

Pictured below, a narrow, wooden cask/barrel with a manually operated churn. Before it was used it would be filled with water to cool the churn and swell the barrel.

In the 18th century butter became a standard part of the American diet. It was usually made at home in wooden or stoneware churns.

Churning butter was an arduous process requiring time and stamina. Cream was poured into the cask and agitates with the churn (or dasher) until particles of butter float to the surface.

The butter was then removed, washed, and then worked into a wooden bowl with a wooden paddle (called butter paddles) to remove excess moisture. What remained in the cask was butter milk. (Real buttermilk is churned, not cultured).

Salt was added to the butter which flavored and preserved the butter. Sometimes carrot juice was also added in order to add color (especially in the winter when the cream is very light in color).

The resulting butter was kept in stone crocks or wooden boxes.

 

This chopper was made completely of metal and has multiple sharp heavy blades. The bottoms of the blades are slightly rounded for use in a wooden bowl.

The patent date stamped on the handle of this chopper is 1893.

 

This globe-shaped, cast-iron implement was used for roasting coffee beans over a kitchen fire.

The coffee beans were placed inside and the roaster had to be turned continuously so the beans would roast evenly.

The roaster shown here (left) is quite elaborate; most coffee roasters were a simple tin container, mounted on a long metal rod, with a small door in its side.

This soft pine board was used in cleaning knives. The blade was placed on the raised sloped center that was sometimes covered with leather, then cleaned and polished.

Other types of knife boards consisted of a long, narrow wooden board with an open box at the end to hold the polishing agent.

Skimmer
From
1832 Miss Leslie

Long handled dipper
From
1884 Mrs. Lincoln

These ladle-like utensils were used to remove foods from hot fats and liquids. They have holes in the round, metal end to allow liquid and fat to drip off of the food item and out of the skimmer. The long handle helps to keep distance from the hot fat or liquid.

The longer handled of the two skimmers at left is hand crafted.

   

 

This chopping machine is an example of the many 19th century inventions to make food preparation easier.

The meat or vegetables to be chopped were placed in the bowl and the handle was cranked. The chopping blade moved up and down while the bowl rotated, so that the blade hit a different portion of the food each time.

 

Nutmeg is a spice which grows in the form of small, hard seeds. In order to be easily used, nutmeg must first be ground or grated into a powder or grain-like texture.

Nutmeg graters are used to grind aromatic nutmeg seeds into an easily useable form.

The seeds are inserted into the grater and rubbed up against the perforated metal of the grater by use of a crank or other mechanism. This grinds the nutmeg into smaller pieces.

Pictured here are a selection of older nutmeg graters dating from the late 1800s and early 1900s.

From 1884 Mrs. Lincoln
This photo shows a variety of potato and vegetable mashers, also called beetles. 

Potato mashers are often rounded heavy wooden objects with handles and flat bottoms.
Many of the wooden items were hand made. The more "contemporary" potato mashers use metal.

These implements were designed to press or mash foods but can be used in multiple other ways as evidenced in 1884 Mrs. Lincoln .
In this book (p. 248) the potato masher (or peste) is to be used to press finely chopped meat tightly into cloth bags, much as a sausage stuffer is used to press chopped/ground meat into casings.
This genre of equipment - food mashers/beetles - are the oldest kitchen utensil still being used today. The most popular use of them is for mashing potatoes and for pounding meat to tenderize.

 

This wire device was invented in the late 19th century.
As the ring is slid to the end, the four "legs" on the opposite end come together to grip a dishrag, which is held in place when the ring is again slid toward the rag. It can then be used to wash the inside of tall glasses, bottles, jars, and lamp chimneys.
Rag holders were produced both with and without vegetable skimmers at the opposite end.

 

Spice boxes with small, individual compartments were made to hold the spices used for cooking and preserving foods.

Spices were expensive and sometimes hard to obtain, so they were stored carefully.

 

This box-shaped wooden implement was used to slice vegetables.

The slicer consists of a wooden "tray" with wooden sides. At the bottom of the tray is a sharp metal blade. In the middle of the tray is a wooden block with a handle, whichwill slide down the middle of tray. This block is used to push the vegetable to be sliced against the blades.

Original Recipes

Below are page images of the original versions of the recipes featured in the Detroit Free Press on October 9, 2001. The versions published in the paper were slightly adapted for modern tastes.

If none of these options tempt you, perhaps you would like to search the collection for additional recipes.

Select "View Recipe" to view the image of the cookbook page.

Apple Souffle, from Aunt Babette's Cook Book (1889)
View recipe

Croquettes, from The Virginia Housewife, or Methodical Cook (1838)
View recipe

Delicate Indian Pudding, from The Woman Suffrage Cook Book (1886)
View recipe

Gingerbread, from The Mary Frances Cook Book, or, Adventures among the Kitchen People (1912)
View recipe

Parsnip Fritters, from Mrs. Rorer 's How to Cook Vegetables (1891)
View recipe

Rice Pudding, from American Cookery (1798)
View recipe (1st page) View recipe (2nd page)

Stuffed Peppers, from Mrs. Rorer 's How to Cook Vegetables (1891)
View recipe

Sweet Potato Bread, from Mrs. Rorer 's How to Cook Vegetables (1891)
View recipe (1st page) View recipe (2nd page)

Vegetable Soup for Winter, from Mrs. Lincoln's Boston Cook Book : What To Do and What Not To Do in Cooking (1891)
View recipe (1st page) View recipe (2nd page)

Washington Tea Biscuits, from The Woman Suffrage Cook Book (1886)
View recipe  

 

Decorating the home

Wool was the staple fabric of the time, but cotton and linen became more prevalent towards the end of the 18th century. These fabrics were often hand-dyed and were used for curtains, table and bed covers, and handcrafted quilts, as well as the ever popular Penny Rugs used for dressers, under lamps, even on top of the bed pillows keeping dust off.

Below is an example of a Colonial window treatment - Here we used Tobacco Cloth panels from Family Heirlom Weavers of Red Lion, PA


Floors were generally simple, unpolished wide-plank oak or pine.  

 

Fireplaces, the center of the household and essential for light and warmth, were a decorative focal point. They were surrounded by wood paneling or cabinetry, either stained (if high quality), or painted to match the walls.

 

Colonial Society 

Colonial society was composed of several social classes. One's social class determined political and legal rights, personal attire, even church seating. The wealthiest, best-educated, and most influential class was the gentry. The gentry owned large farms or plantations. Other gentry class members were merchants, doctors, lawyers, or ministers. Most community leadership positions were held by the gentry.

The middle class farmed small landholdings, ran small stores and businesses, or worked at ordinary skilled crafts, such as shoemaking or woodworking. Women of the middle class made their own cloth, candles, cheese, soap, and other goods. Excess supplies were sold to augment the family income. Men of the middle class could vote and a few held public office. The lower class was composed of day laborers, apprentices, sailors, servants, and slaves. Very few owned any property at all nor could they read, write, or vote. The lower class was often very mobile, moving from place to place in search of work.

Colonial Family

Colonial family size was typically nine people, though a household often included stepchildren, grandparents, aunts, and cousins also.

The head of the house was the father; the mother was his companion and helper; the children were expected to obey both their parents and all other authority figures without hesitation.

Unruly or belligerent behavior was dealt with so harshly that the instruments of discipline would easily be categorized as instruments of torture by modern society.

Colonial Homes

Colonial homes were lit with fireplaces, candles, and lamps that burned animal fat.

Most families did not use individual plates, but instead ate from a common trencher . Spoons of wood or pewter were often the only utensils on the table.   

 

Colonial News

Colonial news was exchanged chiefly by word of mouth on the grapevine, which met at least every Sunday morning. Official notices were read at church or posted on the doors of public buildings. Cities paid a crier who read announcements to those who couldn't read for themselves.

Often, the only source of news from out-of-town would be visitors who either bore letters or could directly relate the news themselves. This informal system of distributing letters was not formalized into a federal service until 1753 when Benjamin Franklin became the deputy Postmaster General for the colonies. Boston had a weekly newspaper by 1704, but newspapers were not generally available until 1775.

Colonial Education

Colonial education was parent-sponsored, not tax payer supported. "It was not until about the time of the revolution that the modern signification of the word free- a school paid for entirely by general town taxes -- could be applied to the public schools of most Massachusetts towns, and when the schools of Boston were made free, that community stood alone for its liberality not only in America, but in the world (Earle, 1935, p. 69).

Most schools required parents to participate in providing for the physical needs of the teacher by whatever means available, be that produce, furs, firewood, or chores. In some areas of strong religious persuasion, education was not seen as beneficial.

The Quakers did not encourage absolute illiteracy, but they thought knowledge of the three R's was enough; they distinctly disapproved of any extended scholarship, as it fostered undue pride and provoked idleness (Earle, 1935, p. 71).


Much of what children needed to learn was taught at home. Farming, hunting, building, and repairing things were considered the necessary skills for a colonial boy.

Colonial girls were taught how to garden, sew, spin, cook, and care for the animals. Trades and professions were taught on the apprentice system which has been described as one of the earliest forms of adult education(Smith).

Under the apprentice system, young people and adults were taught a craft or a trade by working alongside an accomplished master for a set period of time. It was not unusual to set up the apprenticeship contract to include reading and writing as part of the expected training.

I hope you are ejoying our pages on Primitive Coloial History - we certainly love doing the research.

 

 

Old Colonial colors making a comeback to Primitive Colonial decorating
Along with functional Primitive pieces of furniture and accessories

Today you can see that Turquoise/Aqua and Salmon are fast becoming a big
favorite among Primitive decorating enthusiasts.

Colonial Furniture

Colonial 18th century interior decor was simple, conservative and restrained, middle and lower class homes tended to use more American-crafted pieces. This comfortable furniture was often made out of walnut, maple or pine.

Colonial furnishings all had a purpose. It was wisely chosen to fit the space available. The most important item was a fireplace. It was their only source of heat and a way to cook. It was a big job to clean the fireplace. Sometimes a chicken was dropped down the chimney and the wild flapping of its wings cleaned the hard to get at places. I'm not sure if the bird made it out alive but I'm assuming it was done with dead coals in the fireplace.

The next most important thing was a chest because they had no closets to store things. The chest also served as a seat or a table.

Some were lucky enough to have a real table. They were called trestle tables because they could be taken apart and put against a wall when not being used.

There were few chairs, some stools, and some benches. Some ate while standing, and beds were sometimes nothing more than a mattress filled with rags or cornhusks.

Feather beds were a sign of wealth. The trundle bed or Jack bed had one bed stored under another. The beds had sheets, covers, pillows, and pillowcases.

Cedar and pine, soft woods that were easy to shape were used for household furnishings like buckets, tubs, and churns.

Below you will find many examples of these beautiful reproductions made by a most wonderful company, PRIMiTIQUES

      

       

     

 

All photos above courtesy of PRIMiTIQUES - CHECK OUT THEIR WEBSITE
http://www.primitiques.com/


 

 

 

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