The 19th Century Kitchen

Every cook worth her salt appreciates a well-stocked kitchen. The same was true for the 19th-century cook. Of course, budget and location had a lot to do with how many cooking utensils a woman would have access to. Pioneers managed with much less than women in larger cities and still churned out large, wholesome meals for their families and often for their farmer workers or ranch hands while cooking what we would consider primitive conditions.

Here is a list of items a 19th-century cook might have used:

Apple-corer

Baking-pans, four, of tin, and shallow

Baking-pans made of Russian iron, two sizes

Beanpot

Biscuit-cutter

Blacking-brush, for polishing stove

Block, or thick board, on which to break bones, open lobsters, etc. 

Boards, two, on which to cut bread and cold meat

Boning-knife

Bowls, four, yellow earthenware various sizes

Bowls, four, white, and smooth-bottomed, holding one quart each

Boxes, of tin or wood, for rice, tapioca, crackers, bailey, soda, cream-of-tartar, etc

Braising-pan, say of granite-ware, round and deep, with cover

Bread-pans, two, holding six-eight quarts respectively

Brown-bread pans, two

Buckets or tin boxes for sugar, graham, Indian, and rye meal

Butcher's knife

Cake-box

Case knives and forks, two each

Chocolate-pot

Chopping knife and tray

Coffee-biggin

Coffee-pot

Colander

Covers for flour-barrels

Cups, six, holding half a pint each

Dipper with long handle

Dish-cloths

Dish-pan

Double-boiler holding three quarts

Double-broilers, three, — one each for toast, fish, and meat

Dredgers, one each for flour, powdered sugar, salt, and pepper, — the last two to be small

Dustpan and brush

Egg-beater, Dover

Fish-kettle

Flour-sieve

Fork, large

French cook's knife

Frying-basket

Frying-kettle, Scotch, No. 4 (which is deep)

Frying-pans, French, polished, Nos. 3 and 6

Hand-basin

Larding-needles

Lemon-squeezer

Meat-rack

Melon-mould

Milk-pans, two

Moulding-board, of hardwood

Muffin-pans, two, of stamped iron

Pail, for cleaning purposes

Pans, four, deep, for loaves of bread or cake

Pots, two, of cast-iron (they come with the stove)

Preserving-kettle, porcelain-lined

Pudding-dish, earthenware

Pudding-mould, round

Rolling-pin

Roll-pan, French, made of Russian iron, and deep

Scoops, one each for flour and sugar

Scrubbing-brush

Skewers, of steel, one set

Spice-box

Spoons, four, large, for mixing purposes

Squash-strainer

Steamer that will fit onto one of the cast-iron pots

Stew-pans, four, of stamped tin or granite-ware, holding from one pint to four quarts

Stew-pans, three, porcelain-lined, holding from one to six quarts

Stone pots, — one holding ten quarts, for bread; one holding six quarts, for butter; and one holding three quarts, for pork 

Table-spoons, two

Tea-canister

Teapot 

Teaspoons, six

Trussing-needle

Vegetable-cutters, two

Vegetable-knives, two

Vegetable-masher

Waffle-iron

Whip-churn 

Wire beater or whisk 

Wooden bowl, for chopping purposes

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Vickie McDonough is the CBA, EPCA and Amazon best-selling author of 50 books and novellas. Vickie grew up wanting to marry a rancher, but instead, she married a computer geek who is scared of horses. She now lives out her dreams penning romance stories about ranchers, cowboys, lawmen, and others living in the Old West. Vickie’s books have won numerous awards including the Booksellers Best, OWFI Best Fiction Novel Award, the Inspirational Readers’ Choice awards. When she’s not writing, Vickie enjoys reading, doing making cards, gardening, reading, and traveling. To learn more about Vickie’s books or to sign up for her newsletter, visit her website: www.vickiemcdonough.com