Larder

A pastry larder at The Regency Town House in Hove. A marble-topped table and deep drawers which would have contained flour and sugar allowed pastry to be made away from the heat of the kitchen.[1]

A larder is a cool area for storing food prior to use. Originally, it was where raw meat was larded—covered in fat—to be preserved.[2] By the 18th century, the term had expanded: at that point, a dry larder was where bread, pastry, milk, butter, or cooked meats were stored.[2] Larders were commonplace in houses before the widespread use of the refrigerator.

Stone larders were designed to keep cold in the hottest weather. They had slate or marble shelves two or three inches thick. These shelves were wedged into thick stone walls. Fish or vegetables were laid directly onto the shelves and covered with muslin or handfuls of wet rushes were sprinkled under and around.[3]

  1. ^ Davies, Jennifer. (1989). The Victorian kitchen. London: BBC Books. ISBN 0563206853. OCLC 21182995.
  2. ^ a b The country house kitchen. Sambrook, Pamela., Brears, Peter C. D., National Trust (Great Britain). Stroud: History. 2010. ISBN 9780752455969. OCLC 495598875.{{cite book}}: CS1 maint: others (link)
  3. ^ Hartley, Dorothy. (2009). Food in England. London: Piatkus. ISBN 9780749942151. OCLC 319209748.