June 27, 2011
Two days later I was back on the museum and while I was displaying the 17th century kitchen I opened the oven realising that it was still hot inside.
Though I have been planning to cook dishes using the residual heat, I may be able to make more use of the oven than I originally planned. This long slow heat might be optimal for drying fruits. The methods for doing do are mainly found in 18th century cookbooks, but there is a brief mention of this in a Dutch cookbook from the 16th century.