John Slater, Patent Steam Kitchen Manufacturer. by Trade catalogue - [Steam ovens-Gastronomy] - ca. 1819-1820

Early illustrated trade catalogue of steam ovens.

Mounted on front pastedown an engraved patent label with 2 illustrations of the stove, 20 numbered engraved leaves, of which 8 double-page, showing kitchen ranges, including portable models, necessary pots, utensils and internal fittings. 10 Plates with explanatory handbills, mounted on verso facing the plate, one text mounted on verso of front free endpaper. With small contemp. manuscript annotations in a fine readable hand. EXTRA: 7 Printed slips bound in with contemp. manuscript prices in ink. Compared to the few other historically sold copies in auction, our copy has the most plates and has extra printed slips.

Rare & early engraved trade catalogue for the newly patented steam ovens by the Birmingham manufacturer John Slater (unknown-1847), 'Coach spring maker' and 'Patent steam kitchen manufacturer'. The new patent of his machine was mentioned in 'The Gentleman's Magazine' of Dec. 1811 and the machine was extensively explained by his London agent in Jan. 1812.

The virtues of steam as a cooking medium were advertised for kitchen ranges in the late 18th- early 19th Century, stressing their fuel economy and preservation of food's flavours and goodness as central benefits. It also saved cooking utensils, since pots only needed rinsing with water after use, and preparing meals was faster. However these steam kitchen ranges were quite expensive and initially used in large high-volume, low-cost kitchens like workhouses and hospitals. They were cast iron stoves, including a roasting oven, that heated water to create steam that was then carried by internal pipes to reservoirs with custom-built rectangular pots.

Some signs of wear, first blank fly-leaf, outer blank margin of 1 plate restored, small patch of Japanese paper to strengthen plate mark corner on verso of last plate, occasionally slightly browned, occ. sl. offset, but - A good copy of a rare item. - cf: Sara Pennell, The Birth of the English Kitchen, 1600-1850. pp. 66-67.