Friday, 1 March 2013

Skillet 1550- 1700

This was my favourite find from mudlarking trip a month or so ago. It was the completely pleasing tiny foot that did it. Roughly but somehow carefully and perfectly rendered. Soot still stains the flat base and licks the sides. The inside painted with shiny glaze, made green by the addition of copper.  The whole piece is only 4cm long, the complete vessel must have been strangely tiny. 
Mudlarking Find: Section of a  Tudor skillet. 
I'm guessing this comes from an earthenware skillet. Introduced in Tudor times and  placed on the charcoal burning stoves that begun to be used from the 16th century. Apparently it represents when cooking became more refined, necessitating smaller vessels.
Skillet 16th Century (Bridgeman Art Culture History)

Skillets are mentioned in this recipe from Hampton Court 1485- 1603

'Take a little faire warme water, as much sack, and take half flower half bread, mingle them altogether: then take five or six egges and break therein whites and all, a little nutmeg, pepper and salt and cut in appells very small then take a faire skillet with suet and let it boyle on the fire and so put the batter in it.'

1 comment:

  1. I wondered what 'sack' was then found this -