The kitchen in the 19th century was often the busiest, hottest and sometimes, smelliest place on a farm or plantation.

In rural areas, kitchens were usually separated from the main house due to the smells and noise that emanated from inside the kitchen and due to the danger of fire.

Food was often cooked over coals rather than flames as this provided a more even cooking temperature. Many foods were cooked slowly and for a long time and meats were almost always cooked well done to prevent spoiling.

The big meal of the day was what was then called dinner but now often called lunch. It was served between 12 and 2 pm.

This meant that most of the cooking was done in the morning, leaving the afternoon for making candles, churning, and/or preserving fruits or vegetables and, of course, the family’s evening meal.

JR Fennell is Lexington County Museum director.