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A dough trough from Aberdour Castle, Fife, Scotland. A kneading trough is a term for the vessel in which dough, after being mixed and leavened was left to swell or ferment. The first citation of kneading-trough in the Oxford English Dictionary is Chaucer, The Miller's Tale, 1386. Flour was not stored, perhaps for fear of insect infestation, but ...
Wooden trencher from Västergötland, Sweden, mid-17th century A modern cheeseboard A trencher (from Old French trancher 'to cut') is a type of tableware , commonly used in medieval cuisine . A trencher was originally a flat round of (usually stale ) bread used as a plate , upon which the food could be placed to eat. [ 1 ]
Once logs arrive at the Great Alaskan Bowl Co., they go through a 22-step process of carving, sanding and oiling to become wooden bowls, says cutter and sander Klaus Reeck.
A silver porringer created by John Coney, c. 1710, Birmingham Museum of Art. A porringer is a shallow bowl, between 4 and 6 inches (100–150 mm) in diameter, and 1 + 1 ⁄ 2 to 3 inches (38–76 mm) deep; the form originated in the medieval period in Europe and was made in wood, ceramic, pewter, cast iron and silver.
We’ve got you covered with our list of the 10 most sought-after vintage Pyrex bowls on the market, along with tips to help you maximize their value. 1. Lucky in Love (1959)
Other wooden quaiches were lathe-turned out of a single piece of wood and there was another group which were turned then carved outside in basket-weave pattern. In addition to wood, they are made of stone, brass, pewter, horn, and silver. The latter were often engraved with lines and bands in imitation of the staves and hoops of the wooden quaichs.
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