So how do we adapt this 18th century room into a modern kitchen? I’ll freely admit that I am a freak for this historical stuff. My wife and I are members at Sturbridge Village, an 1830’s historically accurate village in Eastern Massachusetts. And I am not ashamed to admit that I occasionally get the urge to don a tricornered hat, grab my musket, and groove, colonial style. I don’t actually do this, I just think about it. So again, how do we have a usable modern kitchen in a historical house? Well we need a fridge, not an icebox. Though open hearth cooking is really fun, I don’t want to do it every day. And besides the fireplace is unfortunately long gone. But I’d rather cook with gas anyway. In addition we heat with a wood stove and the thimble or attachment point is located in the kitchen. And oh yeah we like electrical light. We like it a lot.
So here are a couple pictures of the kitchen when we bought the house.
What you can see-
- Very low ceilings
- Excessive use of knotty pine
- Weird wood stove chimney pipe angle
- Awful 1950’s style (and not in a a good way) florescent tube lighting
- Impressively ugly formica countertop
- A relatively nice and new sink
- Terrible little mustard yellow 1970’s (and not in a a good way) apartment sized range
- A refrigerator