Did you know… 10 fun facts about cookery in the time of #GlamGeorgians

1. Georgian recipes included not only the culinary utility of the ingredients, but also their mental and physical benefits and some descriptions of the general kitchen equipment.

2. A total of 199 patents for general items related to cooking were created between 1750 and 1851.

3. Until the 18th century, pots and pans were made of copper. French inventor Nicolas Appert started using tin after deaths caused by corrosive copper poisoning were reported by newspapers. We have examples of both tin-lined and regular copper pans in the Georgian Kitchen at Culzean.

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Copper pans in the Georgian Kitchen at Culzean

4. Since citrus fruits could prevent scurvy, the Admiralty decreed that, after their fifth or sixth week of navigation, all sailors had to consume a certain amount of lemon juice every day.

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Oranges and lemons being used as jelly moulds during Glamorous Georgians 21 May 2017 (part of Festival of Museums)

5. Often poorer families possessed just one cooking pot, which was used for preparing and cooking as well as for washing and as a urinal.

6. A Mr. Peschier invented a method to preserve eggs up to six years: immerse them in limewater! Better not to try it at home…

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Our guest cook Kathy Hipperson telling us about how to use eggs as jelly moulds (these were fresh!)

7. In the 1720s, a banquet for George the First would include nine different types of meat.

8. In the 18th century an average upper-class meal consisted of between 5 and 25 dishes.

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Kathy checking the jellies.

9. Georgians’ concept of hygiene was a bit “different” from ours. Fruits and vegetables didn’t look shiny and appetising as they do today, but dirty and bad instead. In order to make them look better, sometimes vendors would clean them with…saliva!

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Using a pestle and mortar to get green colouring from spinach.

10. In the 1700s, chocolate was often stewed and deprived of cocoa butter, then boiled with milk and flavours and, just before serving, thickened with eggs.

Glamorous Georgians was an event run on 21 May 2017 in partnership with Burns Cottage and Rozelle House Galleries, celebrating the 18th Century in Ayrshire (part of Festival of Museums 2017).

Thanks to our wonderful staff, volunteers and visitors for making it such a fun day! #FOM2017 #GlamGeorgians

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References: The Georgian Kitchen, Emma Kay, 2014 (Amberley Publishing)

Blog post compiled by Ilaria Acernese, Gemma Imperatore and Silvia Rigon
Learning Assistant Volunteers

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