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.
See full details

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

Share

My shortlist

Explore other objects by colour

Public comments

Be the first to comment on this object record.

Google reCaptchaThis site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.