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Georgian Kitchen
Georgian kitchen floors were filthy, unhygienic and disgusting. Bones, fat and general kitchen rubbish would be thrown down onto the rushes which covered the flagstones. It would not be until the following century that the hygiene levels would improve. Floor tiles or flag stones would then be swept and washed. Kitchens would have a stone or earthenware sink in one corner. Water would be pumped from outside and transported into the kitchen in buckets. Many Georgian cooking utensils can still be recognised today and they include, bowls, platters, dishes, pestle and mortar, cooking pots and pans. They would be made from an assortment of wood, pewter, tin, copper and earthenware. Clothes and linens were usually washed at home. Houses not lucky enough to have a separate laundry room would see their kitchens doubling up to perform this function. Laundry was an almost full time job. Each piece required soaking, boiling, washing drying, mangling and pressing. The whole process could take week. Georgian irons were either heated on the range of the were hollow with a sliding back panel to enable hot metal or charcoal to be slid inside. Cutting edge kitchen gadgets of this time included:-
And other accessories you might like to include:-
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A Georgian kitchen would centre around the closed range. Before this kitchens had open ranges. They burnt coal and were not particularly clean. Some had a hotplate over the boiler and an oven to the side. Closed ranges allowed the heat to be controlled and were much more efficient than their predecessors requiring much less coal to be burnt. Other vital pieces of furniture in a Georgian kitchen included:-