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Olla podrida

Modern Era Europe
AL3411

Rather like a braising pan with a handle, this utensil was used to cook olla podrida, which translates as a medley, but is a Spanish dish of meat and haricot beans. The legs on the pot suggest it was placed directly in fire embers.

Cooking Container Pot-au-feu

Datasheet

  • Type: Cooking vessel
  • Place of origin: Spain
  • Materials and techniques: Bronze
  • Date: 1714
  • Dimensions: 19 x 27.5 cm