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.