This cooking apparatus has four vessels, three cooking compartments and a lower vessel holding water. When placed upon a stove or range, and the water brought to boiling heat, the steam generated passes up into the several compartments by means of a small connecting pipe on the inside. A greater or less number of compartments may be used as desired, and the construction is such that each compartment is entirely separated from the others, so that the flavors are not mingled in cooking various kinds of food, and food thus cooked in entirely closed receptacles retains all its nutritious qualities. A whole meal Can thus be cooked at once over one fire or one burner. This cooker is manufactured by W. E. Beveridge, No. 305 South Sharp Street, Baltimore, Md.
Scientific American Oct 14, 1893, p244.
Cooking with steam, boiling water in the bottom. Click to enlarge
The first of six patents obtained by John Bouis (c1771-1847) was for an unusual “Steam Cooking Stove” in 1812. Born in France, he started working in Baltimore by 1800 as a tin plate worker. For the next thirty years he moved his business to seven addresses on two streets, the last fifteen years at 16 South Street.
His steam drawer stove was heated by a fire box on the lowest level, under a water boiler of cast iron or other metal. The resulting steam heated the items in the oven-like drawers, and the pots inserted on top.
Past zoom talks on Christmas foods HERE
UPCOMING TALKS
Dec 1 Mon 6:45-8:15 A History of American Dining. Allen Pietrobon. Smithsonian Associates $30 HERE
Dec 2 Tue 5-7AM [10-12UK] The History of Christmas Dinner. Stephen Smith. Wea Learn £24 HERE
Dec 4 Thu 12:30 [UK5:30] Seeds of change: Egypt’s early modern culinary history between resistance and appropriation. Nouran Rabie. ///// Food, Cultural Memory and Identity of Crimean Tatars. Mariia Banko. Institute of Historical Research. IHR HERE Food History Seminar - IHR TAPE maybe HERE
Dec 4 Thu 5:30-7 Gilded Age Holiday Treats & Traditions. Becky Libourel Diamond. New York Adventure Club. $15.71 HERE
Dec 4 Thu 7 Aztec Hot Chocolate and Champurrado, a Warm Mexican Beverage. Maite Gomez-Rejón. AARP not have to be member HERE
Dec 5 Fri 5-7AM [10-12UK] Christmas Food Through the Ages. Jane Williams. Wea Learn £24 HERE
Dec 9 Tue 12 Clay and Conviction: Thomas Commeraw’s Legacy in Post-Revolutionary New York. “master stoneware potter (active ca. 1797–1819), a family man, a community leader, a patriot, and an abolitionist… and a free Black man.” Jill DiMassimo. DAR Museum, DC HERE
Dec 9 Tue 2 The Legacy of Julia Child's Kitchen with author and Smithsonian Curator Paula J. Johnson. Detroit Public Library HERE. TAPE maybe HERE
Dec 10 Wed 9:30AM [2:30UK] Jane Austen at Christmas. Regency style. 250th anniversary of Jane Austen's birth. Dr. Annie Gray. The National Archives. Rewatch 48hr. pay what you can HERE
Dec 10 Wed 6:30 Italian Tales of Oranges, Love, and Magic. Cristina Mazzoni. Culinary Historians of New York $10 HERE TAPE may be HERE
Dec 10 Wed 6:30 Fiesta dinnerware from the collection of The Fiesta Tableware Company. Mark Gonzalez. International Museum of Dinnerware Design. Info, registration and tapes of past talks HERE
Dec 11 Thu 2-3:45 [7-8:45 UK] A Christmas Feast of the Uncanny. “food references in some of the lesser-known ghoulish tales from Charles Dickens… elves, witches and monsters at this time of the year and their relationship to food… origins of traditional Christmas foods and the old customs that linked them to fortune-telling and other forms of the supernatural.” Dr. Neil Buttery. Serve it Forth. £6.13. recording for a week HERE
Dec 11 Thur 6:30-8 Shennong and the Five Seeds: The History of Chinese Food. “archaeology, literature, and art to follow the historical development of food in China, from prehistory to the early modern era.” Andrew Coletti. Brooklyn Brainery. $10 Tape for one week HERE
Dec 12 Fri 5:15-10AM [10:15AM-3] From Yuletide to Nativity: Christmas in Early England. A series of talks: Old English calendar, “what the evidence of archaeology shows us about the Old English Yuletide feast. Work on the sites of early Anglo-Saxon mead-halls… rich barrow-burials… fine feasting gear… with the references to feasting in Old English, Old Norse, and Middle English sources.” Dr Sam Newton. Wuffing Education £33–45 HERE
Dec 12 Fri 3 A Talk with Korean Cookbook Coauthor Sarah Ahn. “Korean cooking, culture and lessons shared between generations.” AARP not have to be member HERE
Dec 13 Sat 10:30 German Puffs. History in the Kitchen. George Mason’s Gunston Hall HERE TAPE maybe HERE
Dec 14 Sun 2 Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves. Nicola Twilley. CHOW HERE
Dec 17 Wed 8-9:30 Candy is Dandy: Confectionary Traditions from Around the Globe. “Japanese spun sugar sculptures… The cactus candy that nearly destroyed the Saguaro Forest… earliest sweets of the Renaissance…Elaborate candy dishes from the 18th century onward… the piñata and its cultural roots… classic box of chocolates…” David V. Griffin. New York Adventure Club. $15.71 tape for week HERE
Dec 18 Thur 7-8:30 Visions of Sugar Plums: Cooking Historic Recipes for Christmas. Laura Fisher. Friends of the Texas Historical Commission HERE TAPE may be HERE
Dec 22 Mon 7 Cooking with the First Ladies: Lou Hoover. Sarah Morgan. National First Ladies' Library & Museum $11.44 HERE
Dec 23 Tue 1 A Taste of Christmas Traditions. Dr. Lillian C.
World Virtual Tours. Donation HERE
CALENDAR OF VIRTUAL FOOD HISTORY TALKS HERE
©2025 Patricia Bixler Reber
Researching Food History HOME
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