Today my parents and I are partaking in a thanksgiving meal with our neighbours. It is something new to us but it appears such feasts are a more common occurrence here in the colonies and happen where there is some great event to celebrate. We are giving thanks for the towns return to normality after the great fire earlier this year, so we will of course have to say lots of prayers at church before any feasting or dancing or anything fun happens. Given that King George only died last month I am not sure that the new governor approves of any celebrations at all …
I wonder if I can wear my new party dress and whom I will meet there? - A Girl for All Time
It may be July, but we can still plan ahead for this Lydia craft. A typical thanksgiving meal in the 18th century would include:
- Venison Roast
- Chine of Pork
- Roast Turkey
- Pigeon Pasties
- Roast Goose
- Onions in Cream
- Cauliflower
- Squash
- Potatoes
- Raw Celery
- Mincemeat Pie
- Pumpkin Pie
- Apple Pie
- Indian Pudding
- Plum Pudding
- Cider
Soups and stews were placed directly over the fire, on a crane. A typical bread baked on an open hearth would be cornbread in a Dutch oven. It is impossible to bake breads containing yeast since there's no room for the bread to rise as it bakes. Hot coals were placed both under and on top of the Dutch oven, using "S" hooks. This allowed for even baking.
We are going to make Colonial cornbread for Lydia's harvest table.
We are going to make Colonial cornbread for Lydia's harvest table.
Supplies:
- Yellow sponge
- Scissors
- Pen
- Acrylic paint, tan
- Doll size serving plate
Directions:
- Trace two circles using a plate or cook pot as template onto the sponge.
- Cut the cakes out.
- Gently dry brush the tan paint on top of each cake until it has a just baked golden look.
- Cut individual pieces from one cake.
- Display the whole cake on a serving plate on inside a doll size cooking pot. You may need to stack two cakes inside the pot for height.
Yumm cornbread!
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