Saturday, May 20, 2023
Steam kitchen in "Hannah Glasse"
Years ago I bought the Reynolds book for the steam kitchen image. It was one of the images not used in my "Early Steam Kitchens" article in Petit Propos Culinairs so I will explain it now. A fire behind the grate heated the water in the boiler on the right of the range. A pipe coming out the top of the boiler carried the steam to the two pots - the "steam kitchen" - on the right. Then it probably was piped out the bottom which could then be used as a warming oven. Metal (probably) doors for the warming oven are within the wooden doors for that unit. (The arrow tool in photoshop to point out the parts, is not working so I've included just the boiler and steam kitchen part of the range image.)
In the following example, the steam condensed into hot water could be taken out with the spigot or returned to the boiler to reheat into steam.
“Early Steam Kitchens” in Petit Propos Culinaires PPC101. London: 2014 p15-33
Steam kitchens blog posts HERE
"M. A. Reynolds" copied "Hannah Glasse"
You may detect a theme - last week a book with salt mine images (I've added more HERE ) and upcoming books by Francatelli, Lea and others which will focus on an interesting or overlooked aspect on each book, as I get rid of my books.
Reynolds, M.A. The Complete Art of Cookery. London: Newman & Co. 1850.
Glasse, Hannah. The Complete Art of Cookery. London: J. S. Pratt, 1843.
Dried herbs shown in frontispiece. "MINT" written on second from right. Click to enlarge.
Christian Gleaner and Domestic Magazine. London: 1825
"Having well dried them, put them up in brown paper, sewing the paper up like a sack, and press them not too hard together, and keep them in a dry place near the fire."
Culpeper, Nicholas. The English Physician. London: 1809
More at Bacon racks post HERE and Drying herbs and paper packets blog post HERE
THIS WEEK'S TALKS deleted
CALENDAR OF VIRTUAL FOOD HISTORY TALKS HERE
©2023 Patricia Bixler Reber
Researching Food History HOME
Labels: Glasse, Steam Kitchen
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