Georgian Kitchen Food From Merry Gourmet Miniatures

By the 18th Century cooking in wealthier households
had become more sophisticated and while the bulk of
dishes were still cooked on open fires or spit roasted,
the introduction of the metal grate and later in the
century metal hobs, which were built into fireplaces,
made boiling and stewing easier, separate small brick
built ranges burning charcoal were used to cook sauces
and fried dishes and by the third quarter of the century
the very first simple kitchen ranges with a cast iron oven
on one side and a boiler for heating water on the other
were the cutting edge of kitchen technology. The cast
iron oven with the brick inner lining gave more control
over baking and french influences meant that what
were termed 'made up' dishes now entered English cuisine.

The introduction of the pudding cloth for boiled
puddings, both sweet and savoury, was a great step
forward and very popular, there was also the introduction
of the wooden hoop for cake baking, which made possible
the use of a softer, more liquid mix for cakes. Copper
pans had replaced the clay cooking pots and black
forged iron skillets and fire place cauldrons on the
new kitchen ranges. Wooden trenchers were no longer
used, pewter and silver being the main serving and
eating dishes but by the end of the century the pewter
and sometime even the silver was being replaced by
the new china dinner and tea services. Chinese porcelain
had started the trend, being the ultimate status symbol
for the serving of tea from the middle of the 17th
Century. By 1800 no family with any aspersions to
gentility or the upper classes was without its full china
service, sometimes specially commissioned in English
or French porcelain.

1/12th Scale Georgian Kitchen Food

1/12^th Scale Georgian Kitchen Food