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Local Roots Menu Preview Evening DiningApril 14, 2015Be one of our first guests to try the new spring Eagle Tavern menu. Railroader's BreakfastApril 25-26 & May 2-3, 9-10, 2015Start your little engineer’s Day Out With Thomas™ with a hearty Railroader’s Breakfast |
Click on an artifact below to see how the foods we ate and the ways we prepared them have changed over the last three centuries.
1700-1850
Peel
United States
46.96.1
Gift of Eleanor Ford
Colonial housewives made bread out of the corn native to the Americas and with grains like wheat, rye and oats that they had known in England. Being able to make a good loaf of bread demonstrated a housewife’s skill.
Women baked their bread in brick fireplace ovens heated with flames or glowing embers, or in covered cast iron pots called Dutch ovens placed among the hot coals. Once she heated up her brick oven, a woman might not only bake her bread, but also, puddings, pastries, cakes and custards. Women baked once or twice a week. This long-handled object is a peel. It was used to place items into the oven and remove them after baking. Fireplace cooking could be hazardous and long-handled implements like this one help protect women from the fire. |
