Now and Then at Vaucluse House: Butter your Bread
Meet our colonial gastronomer in the famous 1820s kitchen at Vaucluse House to investigate how technologies for preparing food have changed between the 19th century and today, and then make your own butter.
Stage 1 (Years 1–2)
- History, Science and Technology
- The Past and the Present
Don’t miss this opportunity for your Stage 1 class to meet with colonial gastronomer Jacqui Newling in the famous 1820s kitchen at Vaucluse House.
During the early years of the colony of NSW this historic house was the home of the Wentworth family and their many servants.
Join us as we cross live to the kitchen to investigate how technologies for preparing food have changed between the 19th century and today. Jacqui will explain how the servants made bread and baked it in the wood-fired oven, before we cross to the dairy to see how they made butter. Finally Jacqui will lead your students step by step through the butter-making process, so they can make their own in the classroom before seeing how good it tastes on a piece of bread.
Materials you need
Making butter is an interactive activity to be done in the classroom during the virtual excursion.
List of ingredients and equipment your class will need:
- One glass jam jar or similar per 4 students
- 1 small bouncy ball per jar. To fit in jar and agitate the cream.
- Fresh pouring cream (not thickened) to fill jar to height of bouncy ball (one container probably enough for 4 groups.
- T-towel/paper towel
- Sieve to strain butter milk from butter
- Bowl for buttermilk and plate for butter
- Bread and butter knife to spread butter for students
- Loaf of bread to serve butter on for students.
This is a one-off live virtual excursion event.
2pm, Tuesday 31 July 2018
Make your booking directly through DART.
View our booking information via our virtual excursions page.