Food, Glorious Food Display, National Museum of Iceland ~ Reykjavik, Iceland
Food, Glorious Food
The pantry was used for storing dairy products and food pickled in whey. Meat, fish and other less perishable commodities were kept in well ventilated shacks. Large barrels were arranged along the sides of the pantry, while shelves held smaller vessels. The mistress of the house prepared food in the pantry and served it to the members of the household in their eating bowls, askur, or other containers. They carried them into the badstofa to eat.
1. Large ASKUR for serving up food.
2. Jug for a mixture of whey and water, a refreshing cool drink.
3. Por for roasting coffee beans, imported COFFEE GRINDER, and Icelandic stone COFFEE GRINDER.
4. COPPER POT with a flat bottom and lid, and two handies. On the handle is the date 1791 AD. It was last used for dyeing.
5. Рот for open hearth. In the handles are hooks, used for lifting the pot off the hearth. On the stone slab is a HORSEHAIR SCOURER for pots, and a SPATULA for scraping the inside of pots
6. Ротноок for hanging pots over the fire. The pot could be raised and lowered to adjust the heat.
7. BREAD MOULD with mirror writing. The inscription could be read correctly from the loaf.
8. WOODEN LADLES and SPOON. The wooden spoon was used for stirring pots.
9. TUREEN. Large turned WOODEN BOWL with lid, with carved handles on either side. From Hornstrandir, a region famed for wooden artefacts made of driftwood.
10. FISH PLATTER. Boiled fish was served on the platter, with melted suet in the centre.
11. FISH SPATULA for lifting fish from the pot. From the West Fjords about 1850.
12: SMALL MULTIPURPOSE WOODEN CANISTER.
13. CHEESE PRESS for pressing out excess whey and compressing the cheese. On the bottom are holes to allow the whey to drain off. A heavy weight was placed on the lid.
14. MILK PAN in which milk was left to separate out. When the cream had risen to the top of the milk, the skimmed milk was tapped off at the bottom.
15. WOODEN MILK PAIL. All utensils used for milk were made of wood.
16. CHURN for churning cream into butter.
17. MILK WHISK. For whipping lightly curdled milk.
18. SIEVE FOR skyr. The sieve was lined with cheesecloth, and milk curd, skyr, placed inside. Excess whey drained off the skyr. The soured whey was used for preserving food, or mixed with water to drink.
19. MILK TRUG in which milk was left to separate. When the cream had risen to the top, the trug was tipped, and the cream was held back with one hand while the skimmed milk was poured off.
20. LARGE WOODEN BARREL for storing skyr and other foods pickled in whey for the winter.
Food, Glorious Food Display, National Museum of Iceland ~ Reykjavik, Iceland
Food, Glorious Food
The pantry was used for storing dairy products and food pickled in whey. Meat, fish and other less perishable commodities were kept in well ventilated shacks. Large barrels were arranged along the sides of the pantry, while shelves held smaller vessels. The mistress of the house prepared food in the pantry and served it to the members of the household in their eating bowls, askur, or other containers. They carried them into the badstofa to eat.
1. Large ASKUR for serving up food.
2. Jug for a mixture of whey and water, a refreshing cool drink.
3. Por for roasting coffee beans, imported COFFEE GRINDER, and Icelandic stone COFFEE GRINDER.
4. COPPER POT with a flat bottom and lid, and two handies. On the handle is the date 1791 AD. It was last used for dyeing.
5. Рот for open hearth. In the handles are hooks, used for lifting the pot off the hearth. On the stone slab is a HORSEHAIR SCOURER for pots, and a SPATULA for scraping the inside of pots
6. Ротноок for hanging pots over the fire. The pot could be raised and lowered to adjust the heat.
7. BREAD MOULD with mirror writing. The inscription could be read correctly from the loaf.
8. WOODEN LADLES and SPOON. The wooden spoon was used for stirring pots.
9. TUREEN. Large turned WOODEN BOWL with lid, with carved handles on either side. From Hornstrandir, a region famed for wooden artefacts made of driftwood.
10. FISH PLATTER. Boiled fish was served on the platter, with melted suet in the centre.
11. FISH SPATULA for lifting fish from the pot. From the West Fjords about 1850.
12: SMALL MULTIPURPOSE WOODEN CANISTER.
13. CHEESE PRESS for pressing out excess whey and compressing the cheese. On the bottom are holes to allow the whey to drain off. A heavy weight was placed on the lid.
14. MILK PAN in which milk was left to separate out. When the cream had risen to the top of the milk, the skimmed milk was tapped off at the bottom.
15. WOODEN MILK PAIL. All utensils used for milk were made of wood.
16. CHURN for churning cream into butter.
17. MILK WHISK. For whipping lightly curdled milk.
18. SIEVE FOR skyr. The sieve was lined with cheesecloth, and milk curd, skyr, placed inside. Excess whey drained off the skyr. The soured whey was used for preserving food, or mixed with water to drink.
19. MILK TRUG in which milk was left to separate. When the cream had risen to the top, the trug was tipped, and the cream was held back with one hand while the skimmed milk was poured off.
20. LARGE WOODEN BARREL for storing skyr and other foods pickled in whey for the winter.