Colonial Cookery and Customs for Kids at the Wilton Historical Society

With the arrival of spring, ramps begin to emerge from cool hillsides. Ramps are wild leeks (Allium tricoccum), with a garlicky, onion-like flavor, foraged from shaded, woody areas across the eastern United States, used by Native Americans. Also known as spring onions, ramson, wood leek and wild garlic, ramps could be used in Colonial cooking in place of scallions or onions , and prized during their brief season, which is only a few weeks long. At the Wilton Historical Society on Saturday, May 20 from 11:00 – 12:30, the Colonial Cookery and Customs for Kids session will feature the preparation of a cheese soufflé with ramps. Museum Educator Lola Chen will be talking with the children about ramps, foraging for food, and how to master a soufflé.

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”, and New England chowder. Suggested for ages 6 – 12.

The cost for this event for Members is $10; the cost for Non-members is $15. Space is limited so please register by contacting info@wiltonhistorical.org or call 203-762-7257. The Wilton Historical Society is located on 224 Danbury Road/Rt. 7, Wilton, CT

Did You Know?
Antonin Carâme’s invention of the classic soufflé in the early 1820s was made possible by new ovens, which were heated by air drafts instead of by coal. This new technology provided the more even cooking temperature needed for a soufflé to rise properly and stay risen. Initially, Carême made his soufflés in stiff pastry casings that were not eaten. Their straight sides were the inspiration for our current soufflé dishes. Splendid Table

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