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FROM 1750 - 1830 > FOOD & COOKING |
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Kitchen Equipment Some larger houses had ovens but most cooking was done over a open fire. |
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Dining Table This small dining table is laid out with a Wedgewood dinner service and fine silver. Beside each wine glass was a rinser as you could ... |
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Mrs Delaney’s Menu Mrs Delaney was a famous 18th century Irish hostess. Some of her dinner parties had 14 courses. |
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Skillet The skillet was a 3-legged iron pot used to boil potatoes. Every cottier’s home had one. |
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Breadsticks Poor families baked bread without an oven. Bread was baked in front of the fire and supported in this position by bread sticks. Early ... |
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A quern In the late 18th century querns, which had existed for thousands of years, were still used to grind corn. The grain was poured into the ... |
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Stillion A stillion was a cool slate shelf, originally used to store beer or wine casks. This example taken from a house in Co. Wexford was ... |
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Churn The simple churn was often operated by a woman who grasped the handle with both hands, moving it up and down. Wooden skimmers were ... |
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Poteen Making Poteen was made in many districts. It used up the extra grain which farmers had and was much better than expensive, poor-tasting ... |
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Knife and Spoon Box Most poor families were still using simple wooden cutlery at the beginning of the 19th century. The knives and forks were usually kept ... |
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