Bain-Marie ~1886

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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.

8 thoughts on “Bain-Marie ~1886”

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trkingmomoe says:

March 12, 2017 at 3:43 pm

Now we know how they kept their food hot on a buffet. Interesting. Thanks for sharing.

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1. Convivial Supper says:
  
  March 13, 2017 at 4:04 am
  
  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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Pingback: French and English Bills of Fare ~1886 – Convivial Supper
carin chapin says:

April 2, 2017 at 7:29 am

And one does not really need copper pans to do this!

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