Bake, roast, or keep food warm: this scaled-down version of the larger Tin Kitchen is popular with many reenactors. We must be forthcoming, however with this caveat: while tin kitchens are easily documented in the 18th century, we have yet to find depictions of or reference to these simpler, smaller ovens in period artwork and literature. Surviving examples do exist, but it is difficult to assign precise ages to them. Our version is based on an original piece that was hand-swedged — a construction technique that was used in the late 17th century and all through the 18th century, but was rarely used after certain mechanical advances in the early 19th century. Biscuit Bakers are great to use, but we simply cannot attest to their accuracy for the 18th century. We suspect, on the other hand, that they are more appropriate for the early 1800’s.
having said all that, our Biscuit Baker is handcrafted here in the U.S.A. by tinsmith Dennis Kutch. The dimensions of this oven are 10” tall x 10” wide x 7-1/2” deep. It has a simple wire rack on which you can either use your own pan (such as our S-3455 Tart Tin on page 77) or you can use the removable baking shelf included (not pictured).