Preservation Techniques for Wedding Food in Pre-Home Refrigeration England

Until the mid-1960s, when refrigerators became common, homes in the United Kingdom had a ventilated food closet or pantry. This food closet was a necessity for “fit for human habitation” and was part of the housing-standards regulations. It featured a 9”x 9” ventilation grill panel in both the top and bottom of the door, providing fresh air circulation. Residents would store leftovers in these food closets, and it was common to keep a variety of items such as cooked meats, cheese, butter, ham, bacon, bread, cucumbers, tomatoes, and even milk.

Food Storage Practices

Residents of the UK did not suffer from the high incidence of food-borne illnesses that one might imagine, despite the absence of modern home refrigeration. Fresh meats, poultry, and sausages were usually bought daily or the day before from the local butcher due to the ambient summer temperatures typically not being as high as in North America. Leftovers were kept overnight and then used to make new dishes, such as shepherd’s pie. Roast meats were often well-done, which helped them last longer because of the reduced water activity. Milk was delivered daily by the milkman in just enough quantities for one day.

Bacon was properly cured and much drier than the wet and soggy “dipped” raw pork sold in supermarkets today. It lasted well, and ham was also drier and saltier. These preservation techniques were effective in extending the shelf life of perishable foods.

Food-borne Illnesses

Although food-borne illnesses were not as extensive as one might think, there were still cases of ptomaine poisoning. Microbiology was developing, and specific causes were increasingly identified. One well-known instance was Staphylococcal food poisoning, which was often associated with ham and real-cream buns. Staph can grow at low water activity, making it a concern. Another well-known organism was Clostridium perfringens, formerly known as C. welchii. This organism thrives on rapid growth during slow cooling, making it a particular risk for large-scale dinners.

These food-borne illnesses were often attributed to the lack of proper refrigeration, which highlighted the importance of careful food handling and preservation techniques in the absence of modern technology.

Alternative Refrigeration Methods

For those living in warmer climates, such as the island of Malta in the early 1950s, alternative refrigeration methods were in use. An “ice box” was a cabinet with a large metal tray at the top to hold a large block of ice delivered daily by an “ice-man.” Below the ice tray, perishable food was kept on two or three shelves, and ‘melt-water’ was collected at the bottom. Despite the absence of a door, it effectively provided a cooler environment for food storage.

The use of these methods highlights the resourcefulness and ingenuity of people in preserving food before the advent of modern home refrigeration. These practices not only kept food fresh but also maintained public health standards in the UK.