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Pans, Cauldrons, Furnaces, Lead and Coppers

Pans, Cauldrons, Furnaces, Lead and Coppers


Stuart Peachey
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Historical rabbit holes, for those who are inclined.

These slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; others represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.


The Food and Cookery in Elizabethan and Early Stuart England series presents a systematic survey of existing records of ingredients and equipment employed in the period. In addition to concise explanations of how such items might have been used and how they might have been significantly different from what is implied by current terminology, they include citations from various period and later records to demonstrate the geographic and class distribution of everything from hops to decorative tankards.

From the introduction to Pans, Cauldrons, Furnaces, Leads and Coppers:

“This volume covers cooking vessels that were almost entirely made from beaten metal. Many of them were large and built into brick or stone surrounds. Others hung from ears or stood on trivets in use.

“The terminology at the period was imprecise and many such terms as lead, pan, cauldron, furnace and so forth can have the same meaning and many of the terms can mean more than one kind of cooking vessel. The problem is probably at its worst around the term pan.”

Staplebound pamphlet. 56 pages. Sketches and black-and-white photographs.

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