👨‍🍳 Learn from Le Cordon Bleu and save 25% on Premium Membership 👩‍🍳
Published 1993
A three-legged utensil, usually a foot high or taller, on which to set large kettles used in hearth cookery and in such outdoor activities as apple butter boiling. A small version of the kettlefoot is commonly called a tripod or in Pennsylfaanisch, a Dreifuss (“DRY-foose”).
© 1993 William Woys Weaver. All rights reserved.
Advertisement
Spotted a problem? Let us know!
Advertisement