Colonial cooking with peas

An amulet of green peas is not a funky piece of jewelry. A Colonial amulet is a dish of eggs, cream and a vegetable, similar to an omelet, and that’s what fourth through eighth graders will be making at Wilton Historical Society on Saturday, April 30, from 11 to 12:30.

It’s all part of a Colonial Cookery and Customs for Kids workshop where children make, with supervision, a colonial reciept (recipe) used in the Connecticut region. While the food cooks, they hear about Colonial manners, morals and way of life.

Early peas, picked from the garden, combined with fresh eggs, cream, parsley and onion would have been made by Colonial cooks into an easy and delicious spring offering.

All participants will sample their own cooking and take home recipe cards — as well as any leftovers. Previous sessions have made bannock cakes, pease porridge and pickles.   

Admission: $15/members, $25/non-members $25. Space is limited, register by calling 203-762-7257 or via email at

The Wilton Historical Society is at  224 Danbury Road/Route 7.