This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
The Kitchen
An 18th-century town house kitchen was cramped, hot and poorly lit compared to a spacious country house kitchen. It was hard to regulate the heat when cooking on open ranges, but skilled cooks could still produce everything from roasts to stews, sauces to syllabubs.
– Sugar was supplied in a block or SUGAR LOAF and broken into smaller pieces with SUGAR NIPPERS.
– Foods like bread or ham were stored on wooden HANGING RACKS to keep them safe from mice.