Explanation of the Function of a Larder Area

Larder Designs

• Larders had no set size. They were tiny closets or large buildings depending on the needs and finances of the household. Interiors of all larders were similar though. The walls were either tiled to take advantage of the coolness, lined with mined stone such as slate or granite, or painted white. They were designed to be easily cleaned and to enhance the coolness of the space. Windows opened and were covered in a fine mesh to keep insects out and air circulating within. Hooks hung from the ceiling and narrow shelves lined the walls. Counters were made of stone to maintain coolness.

Provisioning a Larder

• Freshly preserved fruits and vegetables were jarred and placed on the shelves of the larder for use in the winter. Just-killed meat and game were hung from the hooks to dry before being cooked. On the stone countertops were fresh fish, cuts of roast, cheeses, eggs, butter, milk, tomatoes, potatoes and other fresh vegetables. Fresh food, other than meat, was not left for long periods of time before being cooked.

The Modern-Day Larder

• When refrigeration became the norm in households, larders were no longer needed. Instead, the pantry was introduced. Dry goods, canned food, spices, household supplies and kitchen items that needed to be stored all ended up in the pantry, whether it was a simple cupboard or a stand-alone sideboard. Today, newly-built homes boast room-sized, walk-in pantries.

Return to the Past

• Larders are making a comeback in some areas where temperatures are cool. As people become more eco-friendly, the need for extra-large refrigerators is being replaced by larders. Homes will still have refrigerators, but smaller, more energy-efficient models will be the preference. Larders are good not only for food storage. Wine enthusiasts are finding the larder temperature sufficient for storing their wine collections.