Implements (object genre)
From Practical Sanitary and Economic Cooking (1890) by Mary Hinman Abel: What Abel describes as a steamer we today call a double boiler. A double boiler is used to slowly cook or melt foods. The lower 2/3 of a small pot with a lid fits inside a larger pot that holds boiling water. The food to be cooked was placed inside the smaller pot. This structure keeps the cooking food away from direct heat. The heat comes from the steam of the boiling water, and food cooks more slowly and is less apt to stick to the pot.
18xx/19xx
Kitchen utensilsCookingUnited StatesHistory
No linguistic content
1 object
Michigan State University. Museum
1446.1a-c--01 1446.1a-c--05 1446.1a-c--12
Practical sanitary and economic cooking adapted to persons of moderate and small means, available at: https://n2t.net/ark:/85335/m5vq2p
https://n2t.net/ark:/85335/m5rj4b721
