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The basic arrangement of a Victorian style cast-iron kitchen fire with its limited cooking facilities. The ovens enabled cooking meals that required long, slow cooking, such as meat stews and rice puddings, and the hotplates enabled kettles to be boiled and saucepans to be heated.
Nevertheless, by 1914, the use of the coal burning range in working class homes was rapidly giving way to cooking by gas. It was in sanitary arrangements where the contrast between the working class terraced house and middle class villa was at its starkest. Bathrooms were rare at this social level. Few houses had running water beyond one cold ...
16 de feb. de 2021 · A cast iron range was in most Victorian homes. Here I discuss the different types, how they worked, how to cook on them and their demise.
4 de dic. de 2020 · The setting of the Exhibition, the Crystal Palace, was itself a monument to innovations in architectural applications of cast iron. Designed by Joseph Paxton, Head Gardener to the 6th Duke of Devonshire and the architect of the cutting-edge greenhouses on the Chatsworth Estate, the Crystal Palace was four times longer than St Paul’s Cathedral.
The working classes favoured small gas ovens for their sculleries, while the middle and upper classes moved to enamelled and coke-fired Agas, which were cleaner and required less maintenance. Who Did The Baking In Victorian Times?
In the Victorian period, it was universally understood that the kitchen was used only for cooking. Washing-up, scrubbing vegetables and all the messy, low-status activities that involved water were done in the scullery. Even the smallest Victorian houses had a separate scullery, and it was rare for sinks to be installed in kitchens before the ...
