Creamy custards were a popular treat during Colonial times. Hannah Glasse’s classic cookbook, The Art of Cookery Made Plain & Easy of 1747, has the following recipe: “One Pint of Cream, boil with Mace and Cinnamon, when cold take four Eggs, two Whites left out, a little Rose and Orange-flower Water and Sack, Nutmeg and Sugar to your Pallate, mix them well together, and bake them in China Cups."

Children ages 6-12 may learn how to make a simple custard flavored with maple syrup during a Colonial Cookery and Customs Workshop for Kids on Saturday, Jan. 27, from 11 to 12:30, at the Wilton Historical Society, 224 Danbury Road.

This program teaches children about Colonial-era recipes. While the food is prepared, they hear about Colonial manners, morals and way of life. The monthly workshops feature relatively simple dishes made with local, seasonal ingredients, adapted for modern kitchens.

Previous sessions have made bannock cakes, pease porridge, pickles, an amulet of green peas, apple tansey, fairy butter, pumpkin bread, cranberry shortbread, New Year’s “cakes,” New England chowder, hand pies, cheese and ramp soufflé, pea and watercress Rappahannock, blackberry maslin, thirded bread and pound cake with “Oranges” juice.

Members: $10; non-members $15. Register: info@wiltonhistorical.org or call 203-762-7257.