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stately kitchen
(new kitchen, great kitchen)

This kitchen was installed inside an existing tower and replaced the old kitchen

to supply the court with food at an unknown date, possibly as early as the late 12th / early 13th century. It seems reasonable to assume that the great hall constructed at this time necessitated a new bigger kitchen facility. By consequence the kitchen communicates with a service hatch with the great hall.

 

Behind the wall on the left there were food stores in the lower storey, and the chief cook's apartment in the upper storey. Possibly there once have been further service rooms to the right too. Down from the kitchen towards the great hall lies the well, and behind the well a 3rd kitchen (no more visible today) was installed in the 14th century.

 

A huge chimney (reconstructed only unto the 2nd storey) covered a fireplace of approximately 20 x 13 feet (6 x 4 metres). The furnace visible inside the wall also made use of this chimney.

medieval cuisine
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The medieval european cuisine first appeared soon after the fall of the roman empire, developped (with little divergences through western Europe) and lasted until mid 17th century. It was then replaced by modern european cuisine, with considerable national and regional divergences.

 

Medieval cuisine is based on the theory by Galen about the four bodily fluids: blood, yellow bile, black bile, and phlegm. These must be in equilibre in a sane body, and food can bring them back into equilibre. One very important means are spices, but also the food itself defines it's status, like also the way it is prepared: wet, dry, hot, cold.

experimental cooking

At several occasions during the year (mainly the 1st sunday in a month) the kitchen awakens to new life. Historical recepies are tried out. These old recepies are not very detailed about quantities and processing, and we nowadays are no more accostomed to traditional cooking techniques on fire, therefore these are experimental events. Meanwhile, it's showcooking for the visitors of the castle. You're welcomed to follow the process and you will get inside information. Here are some videos showing cooking sessions:

Videos:
furnace
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There was a bakery in the bailey of the castle (nowadays visitor's centre), the reason was to have no need to bake bread up here in the kitchen. The furnace was for food baking, especially pies & pastries which were very popular in medieval cuisine.

the chef's window

The opening leads to the chef's appartment, from where he could supervise the proceedings in the kitchen.

bath supply hatches

The door (A) leads to the bathroom, so meals and drinks could be served to the bathing guests. The opening on the right is a hatch (B) to the furnace of the bathroom, which was operated from here. Smoke from the bathroom furnace escaped through a narrow rectangular opening (C) higher up in the wall.

the pothook gallow

This structure is the original from this place dating back to 1647 (audio guide and other sources state it's a copy; but this is no longer the case), it's fully operational.

Three suspention devices can carry 3 kettles or pots. A crank is used to lower (increasing heat) or elevate (reduce heat) the cooking vessel.

fruit press

This is the lower part of a fruit press, made of local sandstone for kitchen use (small quantities of berries, nuts etc.). The iron pin in the middle was the axle around which an upper part (made of sandstone too?) has been turned.

kettle

Reproduction of a cast iron cooking kettle. The form is derived from medieval clay kettles and is well suited for boiling liquids; the round narrowing shape forces the boiling liquid into permanent movement, which avoids the kettle to boil over.

The kettle can be placed on it's feet into a fire or hung up by two eyelets.

early "dutch oven"

This cast iron vessel can be placed into the embers (on it's feet), then more ember can be placed on the cover. So it's heated from all sides and can be used as a small oven.

pancake slab
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Pancake slab, after a painting Adriaen Rombouts (c. 1640 – 1670)

Pancake night 1667

oil on panel 44.5 cm x 34.9 cm (17.5 in x 13.7 in)

**Ulster Museum **Belfast, Northern Ireland

soup pots

These were mainly used for soup, but sometimes also for cabbage or other vegetables, porrages or alike. Placed near the fire the content is warmed up.

chicken basket

Live chicken were transported in such baskets, were brought to and from the market, and also inside the kitchen where they would get slaughtered.

dough trough
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Dough troughs are nedded in the kitchen to prepare the dough for pasties, pies etc.

yoke & buckets

To bring water in from the well.

waffle irons

Several waffle irons are placed around the cutting block.

chaving stove

Reproduction after a painting by Jacques Linard from 1627

These stoves could be used in kitchen for minor cooking tasks, but they could also be carried to living rooms or bedrooms.

smoking hooks

Smoking most simply was done inside the kitchen chimney. Smoked food then could be kept here for some time.

mortars

Mortars were needed for crushing and grinding all sorts of food and especially spices.

spices cabinet

Spices are the most important ingredient in a medieval kitchen. Some have been imported from very far and were very expensive. Our 17th century spices cabinet already contains formerly unknown spices discovered in the new world: Vanilla, Chili, Cocoa ...

bread graters

Sauces were bound using bread crumbs, so graters were mostly needed for grinding hardened bread.

glassware

Glasses were produced locally througout the middle ages down to modern times.

The kitchen table is from the 17th century with transformations in the 19th century.

egg basket

For collecting eggs at the chicken coop.

churn

Butter was made out of cream by pumping up and down the stick. This was hard work and lasting a long time.

pewter dishes in a cupboard

Pewter was for everyday use and was to be found in the kitchen for that effect. It is placed here on a 19th century farmhouse cupboard.

roasting rack

This is a reproduction from the late 16th century book "Opera di Bartolomeo Scappi M. dell'arte del cucinare" It is a multi purpose device that can serve as well to hang kettles or other ustensils, holding roasting spits or be used for other purposes.

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