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Monday, July 4, 2016

Medieval Monday: Cooking Methods Part 2 | Allison D. Reid

Originally posted by Allison D. Reid:


Last week my Medieval Monday post talked about cooking methods without the benefits of a modern kitchen. Today is part two of that post.

I previously mentioned a type of earth oven which was really just a pit in the ground, primarily used for things like meat, which could be wrapped up and placed directly on and under hot coals or rocks. But people of the Anglo-Saxon and Medieval period also had their version of a hot air oven, which didn’t change much even up until the 18thCentury. They could be large enough for a person to climb inside, or just big enough to hold a loaf of bread, depending on the means and the need of the person using it. Obviously manor and castle kitchens and bake houses would have had to be very large to accommodate the feeding of hundreds of people when necessary. Many peasant households didn’t have an oven at all, relying on a communal bake house, or buying bread from the local baker. While we’re accustomed to having our ovens right inside our homes, ovens of this era were typically built apart from other structures because they were such a fire hazard.



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