The changing concept of comfort and convenience in the home throughout the last 200 years has affected the kitchen like no other room in the house. The kitchen fireplace, a staple since time immemorial, was eventually replaced by the large ornate black cast iron stove during the Victorian era. Although introduced in 1851 at London’s Great Exhibition, it did not immediately catch on. Servants were plentiful and cheap and stoves were expensive. It was not until the end of the 19th century, when servants became scarce, homes became smaller and the lady of the house became suddenly responsible for cooking and cleaning, that real changes began to take place.

During the Victorian era, kitchens were found in basements, on the side of the house (as in summer kitchens) and even in completely separate buildings. The fear of fire was very real, and it was not until the development of more efficient means of containing it that kitchens moved into the house. However, even once inside the home, the kitchen was separated from the dining room by a butler’s pantry. This very efficient space was used for storage and meal service. It also acted as a buffer against the heat and odors of the kitchen and its occupants in the dining room. Victorians abhorred cooking smells in those rooms where they entertained guests.

Kitchens, for the most part, were large rooms during the latter part of the 19th century. Simply furnished, they consisted mostly of an ornate black cast iron oven / stove for those who could afford one, a fireplace ( often even if there was a stove), a dish “dresser” to store dishes and a large wooden table where all the preparation for the meals was done. The cleanup was done in a separate room called a scullery. Walls were bare, and if electricity was available, pendant fixtures – a fancy name for a single light bulb suspended from its own wiring, was hung over the prep table. Rain water, the best source of non contaminated water, was stored in a cistern under the home and accessed through the use of a pump – a method that was used as far as the 1950’s in rural areas.

By the turn of the century technology had progressed and homes became more comfortable due to plumbing and heating improvements. A domestic science expert studied the distance a housewife traveled just to bake a cake, and found that over the course of a year she could easily have walked over a hundred miles cooking and baking in the kitchen. It made sense to these men that the solution to the problem of this inefficiency was to make the kitchen smaller!

The science of efficiency blossomed in the second decade of the 20th century. The large, ornate black cast iron stove that had always enjoyed pride of place was replaced by much smaller ovens in pastel colors without a stitch of ornamentation. The golden oak ice box, a fixture on back porches in urban areas, was eventually replaced by the first refrigerators. The baking center, known generically as a “Hoosier” continued to be popular, but it too became more diminutive. Manufacturers got together and decided to standardize the heights of their appliances so that they could be used next to each other. Cabinetry followed suit, giving birth to the kitchen arrangement we are most familiar with today.

Faithful recreation of the kitchens of the past is unlikely today. The very nature of the changing function of this room has resulted in the removal of most of the authentic details. Indeed, the first room that is usually renovated upon moving to an older home is the kitchen. The best one can hope for is to create some of the ambiance of the past without sacrificing or hindering functionality.

Victorian inspired kitchens might include some of the following: A wood top table with shelving below for pots and pans, glass paneled cabinetry, ceramic tile flooring, marble countertops, beaded wainscoting, and brass or porcelain faucets, handles and other hardware. A large painted open shelved “dresser’ for storing china is especially suitable. A small piece of molding is attached to the shelves to keep upright plates from falling. Cup hooks are screwed into the facing of the shelves and are meant to hang cups and pitchers. Accessories such as enamel ware pitchers, colorful tins, rolling pins, cooking utensils, crockery, and large platters all contribute to this look. The Victorians loved painted woods so use color to blend old and new – don’t try to hide the modern conveniences.

Early 20th century kitchens have slightly more flexibility since appliances became more common and it is easier to relate to today’s kitchens. In rural areas, where floor plans did not always include a dining room, kitchens stayed larger. A large round oak table with ball and claw feet surrounded by oak “t” – back, Windsor or ladder - back, rush seated chairs, would be perfect in those instances. Oak Hoosiers, or glass paneled cupboards and / or open shelving are also appropriate. Varnished fir and oak were the most popular woods. Tongue and groove paneling remained popular especially in rural areas. Window treatments went from lace in simple designs to cheerful gingham or calico panels.

The 1920’s and 1930’s saw the kitchen as an efficient machine. Gone were the free standing furniture pieces, the ornamentation, the dark woods, the deep paint colors. In their place stood streamlined appliances in white or pastel colors, white enameled sinks, linoleum floors, and flat fronted plain cupboards that reached to the ceiling and which required the use of a stool to access. Chrome was the metal of choice for hardware and faucets. Retro kitchen accessories are available today which give this rather antiseptic scheme some warmth.

Kitchens are intensely personal spaces. They reflect the daily rituals in our lives and still form the “nucleus” of the house, thus must be functional as well as pleasant to be in. Combining modern efficiency and the ambiance of the past is no small feat, but it is one that is extremely rewarding for all who live in the home. For more inspiration on heritage kitchens see our article on The Crawford House and The Restoration Journal.

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