Old Quebec Kitchen

This is a French-Canadian kitchen in a 17th century log cabin. There is no microwave, frig, stove, toaster or any other electric appliances. There is no inside running water, hot or cold. Lighting (other than that from the small window) is provided by a fire in the fireplace, a candle, or a whale oil lamp. If it is a warm day, you might prop open the door for more light. . . but that might let in the flies and bugs and animals. The fireplace serves as the furnace as well as the stove. In the summer, mom might cook outside so her log cabin home isn't overheated.What you eat depends on the season. This cabin was built close to the St Lawrence river. You could fish for your dinner. At certain times of the year, eels were so abundant they were called the Quebec Manna. At other times, the river was frozen. There was an abundance of wild game in the forest. You could hunt moose, bear, deer, rabbit or turkey. You might also raise farm animals like pigs, cattle, chickens and geese for food. There were many Maple trees to tap for syrup each spring. There was also farm crops like wheat, peas, cabbage and other vegetables.Wheat was made into flour and used to bake 5 lb loaves of bread in large outside ovens. Green peas were strung on strings and hung from the rafters to air dry. The French Canadians ate so much pea soup that "Pea Souper" became their nickname.