Baking in the American Colonies was far from an easy task. In fact, it was an incredibly complicated endeavor, and certainly not one to be taken lightly. The women of the house made quite an art out of baking tasty loaves of bread, pastry, pies, cakes, cookies, and all of their other homemade goodies. Large brick ovens, found in every home of the brave and hearty new immigrants had been left behind in England, Ireland and Scotland. The new settlers in America couldn't at first find much clay for making bricks. Certainly none could be found along the desolate shores of the broad Atlantic where the Pilgrims landed. And the Colonists were not at first equipped to manufacture bricks. Therefore, bricks were scarce in the new land. Not only were homemakers expected to know how to prepare the mixtures, they also had to make certain the fireplace was hot enough for baking. The coals had to be raked and banked and ready for cooking. Should the fire go out, a family member was handed a "fire spoon" and told to rush over to a neighbor and borrow some hot coals to start a new fire. Cooking? Yes, cooking, because most baking was initially done by placing the bread or cake or rolls directly on the smoldering coals. Or it was later done by placing the baked goods in front of the hearth in a dutch oven. Many other recipes handed down through a family were no more than a simple a handwritten list of ingredients. There were no instructions telling the woman of the house what to do with them. Mothers and daughters in the Colonies were expected to already know how to properly mix the ingredients. Susannah Carter became a household name in the kitchens of almost every Colonial housewife. Her popular cookbook, The Fruigal Housewife or Female Companion was reprinted in 1772 Boston. The man credited with making the printing plates for this cookbook might have otherwise been forgotten. But he was later made a legend by Henry Wadsworth Longfellow's when he wrote his fabled "The Midnight Ride of Paul Revere."
About the Author: MEET THE AUTHOR Robert W. Pelton proudly claims a heritage going all the way back to well before the War for American Independence. One of Mr. Pelton's ancestors, John Rogers, came to America on the Mayflower and was one of 41 signers of the Mayflower Compact. Another, John Smith was one of the founders of Jamestown. Peleg Pelton served as the fifer in the Continental Army at age 18 during the Battle of Saratoga (1777) and again in Yorktown (1781). Captain Peter Hager was Commander of the Old Stone Fort in Schoharie, New York, in 1780. Another, Captain Bezaleel Tyler fought in the only Revolutionary War Battle taking place in Sullivan County, New York. Here he fought against Mohawk Chief Thayendeneges, who was also known by the name of Joseph Brant, Mr. Pelton is a member of the Sons of the Revolution, Sons of the American Revolution and soon to be a member of The Order of Cincinnati which was formed by George Washington and General Knox exclusively for the men and the ancestors of men who served as officers in the Continental Army or Navy. Membership in this organization is widely considered to be one of the most prestigious and sought after accomplishments in the heritage society community. Pelton has written five historical biographies dealing with George Washington and the Founding Fathers as well as an acclaimed series of seven historical cook books, two of which contain authentic, updated family recipes of every Signer of our Declaration of Independence and our Constitution. All are available for purchase at 865-776-6644 and 910-339-5354 christianamerica2@yahoo.com www.robertwpelton.com All of Mr. Pelton's books have been unequivocally endorsed by the Freedom & Liberty Foundation; Christian America Foundation; and Sons of the Revolution (SOR). For a Power Point Presentation or other Speaking Engagement covering the Words, Dreams, Beliefs, and Aspirations of Our Founding Fathers; Cooking and Baking During the Civil War Period; Cooking and Baking in the American Colonies; and Writing for Publication contact Mr. Pelton at 865-523-9523; 865-776-6644; or by e-mail at: christianamerica2@yahoo.com