Label
All
0
Clear all filters

Tiegels and Rutschers

Equipment of the Hearthside

Appears in
Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

  • About

Aside from these special forks and spatulas, our cookery has a rich variety of hearthside equipment dating back to Roman times. For many of their raised-hearth dishes, the Romans employed a lidded cookpot with three legs, which they called a tripus. This was the same type of earthenware vessel used for Gumbis by medieval cooks in the Rhineland. Such a stollichte Hafe (legged pot) was called for specifically in a Gumbis recipe for Ein Krumpus-Kraut (cabbage Gumbis) in the 1691 Vollständiges Nürnbergisches Koch-Buch (Complete Nuremberg Cookbook).15 A pot very like the one in the 1691 recipe appears as figure 16 in the 1788 engraving. The old Pennsylvania Dutch name for such a stewpot was Tiegel. The most practical modern equivalent of a Tiegel would be a porcelainized iron stewpot with a tight-fitting lid or any porcelainized Dutch oven.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title