Background on Colonial Kitchen Utensils
The Utensils Discussed are Meant as Examples, Not Exhaustive!
What Each Technique Requires (Colonial Kitchens and Country Cooking)
Cooking
- Back
- Basin
- Basinet
- Bowl
- Butter Churner
- Chopping Knife
- Earthenware
- Fuel
- Gib-croke or gib-crook
- Mortar
- Pail
- Pewter
- Posnet
- Pot-brake, pot-crook, pot-hook
- Prong
- Redware and Stoneware
- Salamander
- Sauce-pan
- Skillet
- Thibble or thible
- Trammel
Baking
- Dutch Oven
- Fire-shovel
- Oven
- Peel
Boiling and Stewing
- Chaffern or Chafing Dish
- Flesh-fork
- Pot
- Sauce-pan
Roasting
- Bird-spit
- Dutch Oven
- Spit
- Ring-Top Andirons/Standard Irons/Cobiron/Creepers/American Andirons
Grilling/Broiling
Frying
Serving
- Board
- Jug
- Maeser
- Mug
- Noggin
- Platter
- Porringer
- Forks, Knives, Spoons
Cleaning
- Besom
- Birch Broom
- Mop
Sources: Country Cooking: Recipes and Utensils from Rural America p32 and Colonial Kitchens, Their Furnishings, and Their Gardens p249-282 (See Bibliography)
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