Food typical of about 1825, in Callendar House kitchen

Maker
Alexander Burt
Production date
1996
Description
View of a meal and ingredients typical of about 1825. There are plates of broth and of beef balls in tomato sauce. Also shown are parsley, leeks, cabbage, onions, celery, chives, parsnips, carrots, radishes, garlic and cauliflower. At the back is a large pottery jar and a cast iron pot.
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Object Detail


Department
Production date
1996
Subject notes
The upper classes enjoyed a varied diet which included a lot more meat than ordinary people. Nonetheless vegetables were restricted to those which were ready for harvest locally or could be stored for a few months.
Accession number
P27844

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