The Kitchen was the busiest room in the house as this was the service region and the one in which many servants worked under pressure. In larger homes there was much more sub-division of the area: plans that survive for a house which was to be built about 1745 at 45 Kildare Street, show not only a kitchen and scullery on this floor but also a larder, Butler’s pantry, storeroom, wine cellar, “places for a bottle drain”, beer cellar and coal vaults. Later inventories show the growing importance of the Housekeepers room (and her control of stores).
The main dishes were primarily roasted, boiled or stewed or baked in the oven. The principal emphasis for main meals was on meat dishes. From the end of the 18th Century, raw fruit was widely accepted as being safe to eat.
Made by Maguire and Gatchell, Dublin, in the mid 19th century. The design ingeniously made maximum use of heat, which allowed for heating water.
This could have been used for breaking up sugar, herbs and other foodstuffs. The simple support structure suggests provincial manufacture.
Plate warmer heated plates and kept food warm until served. Made circa 1800.
A block of tins kept spices fresh and ready for cooking. Produced in Ireland late 18th century.
ALSO IN THE BASEMENT: