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Food
Churning
Butter
Colonists could not go to a
market and buy butter like we do today instead they had to make their own.
They took the thick cream that rose to the top of their milk and poured it
into a wooden or pottery churn. The churns had wooden paddles built into the
lid and someone would use that to churn the cream until it turned into
butter. Several pounds of butter would be made at one time so it took a lot
of strength. You can also make butter like the colonists but without the
churn or great amount of muscle power.
Materials and Ingredients:
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1-quart jar with lid (a
canning jar is the best but any jar with a tight –fitting lid will do)
-
5 or 6 clean marbles or
small, well washed stones
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Tap water
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Mixing spoon
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Rubber spatula
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Small dish
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Optional: butter mold
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1 ½ cups heavy cream
(whipping cream)
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Pinch of salt
Instructions:
-
Once you let the cream
warm to room temperature, pour it into the jar. Add in the marbles or
stones and then tighten the lid.
-
Shake the jar steadily
up and down, and side to side. Shake vigorously until globs of butter
start to form, which will probably happen after 5 minutes.
-
When the butter globs
have finished forming, open up the jar and pour off the liquid
(buttermilk) and take out the marbles.
-
Rinse the butter in
cool, running water. Gently pour the water out so that the butter stays
in the jar.
-
Add a tiny bit of salt
to the butter and stir it up with a mixing spoon.
-
Use a spatula to scrape
the butter from the jar into a small dish or butter mold.
-
Chill the butter in the
refrigerator for about 20 to 30 minutes before using. It makes about ¾ a
cup.
Berry
Syllabub
Syllabubs were a cool
colonial dessert much like Italian Ice. Colonists made juice by crushing
berries and straining them and then used the juice to create the syllabub
treat to eat plain or as a topping. You can make your own juice or buy some
at the store and create your own flavored Syllabub to eat on a warm summer
afternoon.
Materials and Ingredients:
-
Mixing bowl
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Mixing spoon
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Eggbeater or wire whisk
Instructions:
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Pour juice into mixing
bowl and add sugar. Add a little bit at a time until the juice tastes as
sweet as you prefer. Stir until the sugar is completely dissolved.
-
Pour in the cream. Beat
the mixture with the eggbeater or wire whisk until it is thick enough to
form peaks.
Let it chill in the
refrigerator for about an hour and then serve it in ice cream dishes or as a
topping. It makes about three cups or syllabub. |
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