My girlfriend and I have been taking pottery lessons for awhile. I'm getting bored with making cups and plates, and thought trying to make some PC shaped items would be a fun challenge. Does anyone know good sources for pictures of 18th/19th century pottery? If you've made some lets see some pics!
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Any one make pottery?
- Thread starter CWC
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Stophel
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I don't make it, but I like it!
Westmoore Pottery is pretty famous (as far as pottery goes) :grin:
http://westmoorepottery.com/store.htm
went looking on Amazon and found this book, which I might get myself... http://www.amazon.com/Redware-Amer...8417/ref=sr_1_1?ie=UTF8&qid=1303569593&sr=8-1
Might look at this one too: http://www.amazon.com/American-Red...2621/ref=sr_1_4?ie=UTF8&qid=1303569656&sr=8-4
I have one or two books at home on PA German redware, though any actual titles escape me at the moment.
You can find several people that reproduce 18th century pottery today on the internet, but I'm not having much success with any sites showing actual 18th century artifacts.
Westmoore Pottery is pretty famous (as far as pottery goes) :grin:
http://westmoorepottery.com/store.htm
went looking on Amazon and found this book, which I might get myself... http://www.amazon.com/Redware-Amer...8417/ref=sr_1_1?ie=UTF8&qid=1303569593&sr=8-1
Might look at this one too: http://www.amazon.com/American-Red...2621/ref=sr_1_4?ie=UTF8&qid=1303569656&sr=8-4
I have one or two books at home on PA German redware, though any actual titles escape me at the moment.
You can find several people that reproduce 18th century pottery today on the internet, but I'm not having much success with any sites showing actual 18th century artifacts.
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I was looking at this site a while back... http://web.mac.com/kettenburgs/Site/Pennsylvania_Redware.html
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Make a pipkin! This is a type of cooking pot with three legs and a hollow handle on one side along with a lid that must be sealed to the pot by using flour and water to form a paste when used for cooking. You place the pipkin on a "soft fire" or bed of coals, sort of a clay dutch oven but you don't put coals on top.
Pipkin From Wikipedia; A pipkin is an earthenware cooking pot used for cooking over direct heat from coals or a wood fire. It has a handle and three feet. Late medieval and postmedieval pipkins had a hollow handle in order to insert a stick in it for manipulation.
Here's a pic; http://www.juliasmith.com/historicpottery/R120.jpg
Recipe as taken directly from The Good Hous-wives Treasurie, 1588
How to smeare a Rabbet or a necke of Mutton
Take a pipkin, a porrenger of water, two or three spoonefuls of vergis, ten onions pilled, and if they be great quarter them, mingle as much pepper and salte as will season them, and rub it upon the meat, if it be a rabbit: put in a peece of butter in the bellye and a peece in the broth, and a few currans if you wil, stop your pot close and seeth it with a softe fier but no fier under the bottome, then when it is sodden serve it in upon soppes & lay a few barberies upon the dishe.
21st century version
“Smeared” Rabbit
The pipkin is ideal for making this dish, but if you must substitute, look for a clay pot with a tight-fitting lid, such as a Spanish olla (available at many Spanish food and cookware stores), a French clay pot or covered casserole, or an Italian pignatta. An enameled Dutch oven may also be used, but avoid a metal pot, as it will heat too quickly. Barberries are small, tart red berries that may be sold (dried) at Middle Eastern groceries.
Ingredients
1 rabbit, cut into pieces
5-6 small onions, peeled and quartered
1 cup water
3 tablespoons verjus (or substitute lemon juice or white wine vinegar)
2 tablespoons butter
1/4 cup currants
Good quality bread, sliced
1 tablespoon barberries (if available)
Instructions
1.Preheat oven to 300 degrees.
2.Arrange rabbit pieces in pot. Add onion.
3.Add water and verjus, and season with salt and pepper.
4.Add butter and currants, cover tightly with lid, and place in oven. Cook until rabbit is tender and cooked through but not dry, about 45 minutes ”“ 1 hour.
5.Lightly toast bread. Place in bottom of bowls, and serve rabbit over. Sprinkle on barberries (if available), and serve.
Pipkin From Wikipedia; A pipkin is an earthenware cooking pot used for cooking over direct heat from coals or a wood fire. It has a handle and three feet. Late medieval and postmedieval pipkins had a hollow handle in order to insert a stick in it for manipulation.
Here's a pic; http://www.juliasmith.com/historicpottery/R120.jpg
Recipe as taken directly from The Good Hous-wives Treasurie, 1588
How to smeare a Rabbet or a necke of Mutton
Take a pipkin, a porrenger of water, two or three spoonefuls of vergis, ten onions pilled, and if they be great quarter them, mingle as much pepper and salte as will season them, and rub it upon the meat, if it be a rabbit: put in a peece of butter in the bellye and a peece in the broth, and a few currans if you wil, stop your pot close and seeth it with a softe fier but no fier under the bottome, then when it is sodden serve it in upon soppes & lay a few barberies upon the dishe.
21st century version
“Smeared” Rabbit
The pipkin is ideal for making this dish, but if you must substitute, look for a clay pot with a tight-fitting lid, such as a Spanish olla (available at many Spanish food and cookware stores), a French clay pot or covered casserole, or an Italian pignatta. An enameled Dutch oven may also be used, but avoid a metal pot, as it will heat too quickly. Barberries are small, tart red berries that may be sold (dried) at Middle Eastern groceries.
Ingredients
1 rabbit, cut into pieces
5-6 small onions, peeled and quartered
1 cup water
3 tablespoons verjus (or substitute lemon juice or white wine vinegar)
2 tablespoons butter
1/4 cup currants
Good quality bread, sliced
1 tablespoon barberries (if available)
Instructions
1.Preheat oven to 300 degrees.
2.Arrange rabbit pieces in pot. Add onion.
3.Add water and verjus, and season with salt and pepper.
4.Add butter and currants, cover tightly with lid, and place in oven. Cook until rabbit is tender and cooked through but not dry, about 45 minutes ”“ 1 hour.
5.Lightly toast bread. Place in bottom of bowls, and serve rabbit over. Sprinkle on barberries (if available), and serve.
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