Colonial Cooking - A History of American Cuisine

Cooking in the colonies depended greatly on your economic condition. The upper classes hired European-trained chef, who called the lower classes of the hostess to prepare a dinner plate. What was in all classes was similar, however, which was prepared in the kitchen only what was in season. Colonial cooks had to be very careful with food, a chicken for dinner could not be killed if they ate breakfast atand lunch. For food waste was not an option. Especially with the new and ever-changing seasons of the Americas, the cooks had to save the best of what they could get their hands on and to keep and what they could, as could make the winters brutal.

As the chef of the house was not as easy as turning a knob on the stove, as it is now. A chicken for dinner meant going out in the morning and killing himself, plucking and gutting it. Fires andgo on all day. The organs of each animal were cooked as a delicacy fruit, and vegetables always, never first. The drinks were very sweet, and the punch was plenty of alcohol. The meat was often at the table with the head and feet still bound forever, and the rolls for sopping the sauce served juices. Cooking is hard, every day of work in colonial America and was a good cook sometimes worth weightGold.

The Governor's Palace always supported the best chefs in Europe. While they were like slaves, were paid the highest in the budget. The building itself was a series of cooks in the kitchen at a time like everyone had a specialty. Many of these chefs had experience in French cuisine, a thin layer of time has been considered. These cooks also had the best tools for cooking, including many copper pots.

The men offered the second best in the colonial kitchen, while the French were not trained, often cook their meals were modeled after the traditional English. Meat and sweets were standard at every meal, and while these households used slaves for their chefs, many have been so good, they were often able to earn their capacity for freedom on the basis of their kitchen.

The middle class were among the nobility in the colonial kitchen. While she tries to fit the kitchen of the nobility on special occasions, every day> The food was much easier. Many of these houses still in the kitchen is based on a slave to do, while some leave home only on the talents of Lady des

The lower classes offer the most basic of the colonial kitchen. These families do not use slaves, and almost every meal was a one pot meal. Porridge and soup were very popular, and the cornmeal is more widespread, which is based on corn, sausages, vegetables and salt. The food was the meat with the accompanyingcould get my hands on that many times, it was not.