Pilgrim Seasonings

Plymouth Colony Foodways: Notes and Recipes from a 17th Century Kitchen

A little more chewet

February 26th, 2013 by KM Wall

A chewet

Two, two chewets

Two chewets and a coffee mug - a scale image. In Robert May the chewets look like soup cans. If they had had soup cans in the 17th century.

Four chewets on a plate. I somehow missed three.

Hen and a chick in a hen house. Catch, cut, pluck, clean, roast and use in the pies.

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4 Responses to “A little more chewet”

  1. carolina says:

    Awwww, cute little chewets! Was browsing through a translation of a French cookbook today (Domestic French Cookery, by Sulpice Barue, translated by “Miss Leslie”). There was a receipt for Rissoles, which are also meat pies. Well, except that they’re fried…and they “should be in the shape of a half-moon.” Love it! HUZZA!

  2. So how much time did the Pilgrims spend making multi-step recipes? Should the kindly goodwife who would put this thing together have been out threshing or something? I’ve heard much more about “pottage fare” than pastries among the early colonists.

    • KM Wall says:

      Most housewives were in or nearby the kitchen most of the time. There are, of course, huge and notable exceptions….then you’d be making something simpler, like pottage, which is toss some meat and some water in a pot, put over a low fire; come back a little later, add some oats, and maybe some onions;stir, adjust water and fire, leave; come back later, season and make final adjustments, leave; come back for dinner,slice and toast bread to put underneath, ladle pottage over, pray and eat.
      But it’s not ALWAYS planting, weeding, harvesting, threshing time. Like now, in February. Between Harvest and spring planting there’s a little more leisure in the short days of winter.And the chewet could use meat cooked on one day, make pastry and bake the next. Easy.

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