Tags
18th century, Brigade of the American Revolution, camp kitchens, cooking, food, Revolutionary War
From the BAR FB page.
Cooking and eating will be different at Monmouth, because there will be camp kitchens.
This means two things that give me stomachaches: trying something new in public and sharing with strangers. How to alleviate this discomfort? Research, of course, because we don’t think our landlord wants to have an 18th century camp kitchen in our yard, even as an attraction or energy saving option. (Nor have we figured out how to ask him about the hanging-chicken-cooking experiment we want to try using the metal fire pit he lights for snuggling with his many girlfriends.) For more on camp kitchens, you can read John U. Rees’s article here, or check out the work done on the common British soldier in America by the 18th century Material Culture Center.
The circles are the kitchens.
With a camp kitchen, we can leave our three sticks at home. Kitchens are also far more authentic for a large camp (see the plan from von Steuben at right). I’ve also read that it’s quicker than cooking over an open fire, which is a plus.
A large heap of earth cannot be good in a downpour.
The main downside that I can see to a camp kitchen is rain: from the photo and this drawing, you can imagine for yourself the results of a downpour. At least it’s going to be drier there by the end of the week…
Kitty Calash 
Oh, man, I had no idea. That looks like a very clumsy arrangement all around. I definitely can imagine your pain and embarrassment making it work for the first time! What was the virtue of the big pile of earth, And the narrow trench, which must fill up with water at the tiniest drizzle? If those holes are the ovens, I don’t see how there’s room for long handles to help get stuff in and out? Including wood?
My best to you and I hope Monmouth is dry (and that you brought what my granddad used to call “a tickle of Dickel”!!
Best,
Nancy N
The holes in the side are what I’ll call fire boxes. You cook over the hole that’s in the top, but you use a grate or some logs or stones to prop your kettle on so as not to smother the fire. (I’ve been reading the theory.) I understand that one can bake in the fire box, but that it is super quick and requires some dexterity. Also, covered dishes made of something more durable than my tinned kettles and pie dish. (The tinning will melt right off.) So no pies or cakes, but I plan to buy “a quantity of butter” this evening and start on crust for pasties and some small cakes (cookies) as well.
You will be fine! It is much more efficient. I wanted to use it but as our camp is very far away (cavalry battalion), it’s just not practical.
Love your blog!
Heather
4th Legionary Corps
It looks much safer than the fire pits, and having seen them in use, I’m excited and nervous. I wanted to dig one here in RI for an event, but got no traction. Efficiency will be applauded come meal time, that I do know!
Oh, and thank you! Perhaps I’ll find you at Distaff HQ?
Kitty
I was doing a bit of research the other day and found a book who’s author seems to think that the cooking is done by burying your “iron ovens” in the mound of dirt piled up in the center! Ahh…pretty funny. Or not! (maybe more like, “Aww, come on, really?!?”)
Would love to cook on one of these sometime. What fun!
—carolina
http://www.historiccookery.com
Carolina,
I know some folks who are trying to make more camp kitchens happen…and hope to be there when it DOES happen! I’ve missed out a couple of times.
Your author seems deeply confused, but I suppose it’s not surprising. I keep thinking about burying an iron oven…and digging an enormous hole just for that purpose. It has a nice Monty Python-esque quality.
Kitty