A Pound Cake is a rich, dense cake said to have originated in the 1700s in England – and was first introduced to the American populace by Amelia Simmons in her cookbook “American Cookery” published in 1796. The name Pound Cake comes from the fact that the original pound cakes were made from equal portions (a pound each) of butter, sugar, eggs (about 8 large eggs weighing 2 oz each), and flour. Museum Educator Lola Chen will be showing the children how to make Pound Cake with “Oranges” Juice. While they are sampling some fresh and warm from the oven, perhaps they will hear about why oranges are associated with the holidays.
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.
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