A Bain-Marie, or a salt-water bath, would be used to raise the temperature of foods without boiling them. Very clever.
Source: Miss Corson’s Practical American Cookery and Household Management, Miss Juliet Corson, 1886.
A Bain-Marie, or a salt-water bath, would be used to raise the temperature of foods without boiling them. Very clever.
Source: Miss Corson’s Practical American Cookery and Household Management, Miss Juliet Corson, 1886.
Now we know how they kept their food hot on a buffet. Interesting. Thanks for sharing.
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I thought it was a fascinating work around! I could see using this when making a large meal – like Thanksgiving – and the oven and all of the burners are being used.
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And one does not really need copper pans to do this!
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