Old Quebec Kitchen

Behold a 17th century log cabin kitchen. A microwave, gas stove, toaster or any other electric appliance is over 200 years in the future. Refrigeration and a freezer are only available in winter. A spring house can keep butter, cheese and other food products cool in summer. There is no inside running water, hot or cold. Lighting (other than that from the small window) is provided by 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 wild critters. The fireplace serves as a stove and a furnace too in the winter months. In the summer, mother might cook outside so her log cabin home isn't overheated. Your diet depends very much on the season. This cabin was built close to the St Lawrence river. In warmer months, you might fish for your dinner. At certain times of the year, eels were so abundant they were called "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 water fowl. You might also raise farm animals like pigs, cattle, chickens and geese for food. Many Maple trees were tapped for syrup and sugar each spring. There were also farm crops like wheat, peas, cabbage and a number of herbs and vegetables. Wheat was ground into flour and made into large 5 lb loaves of bread which were baked in large outside ovens. Fresh green peas were strung on strings and hung from the rafters to air dry. The French Canadians consumed so much pea soup that other nations nicknamed them "Pea Soupers".