Antique Copper Tortiere
A rare find! This handmade, hammered copper tortiere has many stories to tell. Circa 1800s, it sits on three rustic metal legs. The handles, one on top and one on either side also have a provincial feel. When lifting the large copper lid, evidence of recent retinning can be seen.
The tourtiere is used for making Quebecois pie, a pie made of flaky pastry spiced with meat. The first written record was in 1840 when it appeared in ‘La Cuisiniere Canadienne’, believed to be the first French language cookbook published in Canada. However, tourtiere can be orally traced back to the 1600s when Quebecois settlers, after attending midnight mass on Christmas Eve, would get together for a huge late-night feast called a reveillon. Tourte means pie. It was baked in a tourtiere. The tourtiere is sometimes referred to as ‘an ancestor of the oven’. It was put onto the embers of a fire and covered with a lid. There are many different recipes for the traditional tourtiere. This is one account, ‘Tourtiere was made with ground meat (beef or pork and beef) with potatoes and spices. It was baked in a flaky lard pastry and served dripping with brown gravy.’ Every family had their own version and spice mix. Most importantly, it was meant to be eaten with family and friends during times of celebration.
This tortiere is in excellent condition considering its age. It can still be used for its original purpose, otherwise it would look stunning as part of a country or French Provincial kitchen decor. It measures approximately 26 cms in height, 38 cms diameter and 53 cms acros from handle to handle.
A rare find! This handmade, hammered copper tortiere has many stories to tell. Circa 1800s, it sits on three rustic metal legs. The handles, one on top and one on either side also have a provincial feel. When lifting the large copper lid, evidence of recent retinning can be seen.
The tourtiere is used for making Quebecois pie, a pie made of flaky pastry spiced with meat. The first written record was in 1840 when it appeared in ‘La Cuisiniere Canadienne’, believed to be the first French language cookbook published in Canada. However, tourtiere can be orally traced back to the 1600s when Quebecois settlers, after attending midnight mass on Christmas Eve, would get together for a huge late-night feast called a reveillon. Tourte means pie. It was baked in a tourtiere. The tourtiere is sometimes referred to as ‘an ancestor of the oven’. It was put onto the embers of a fire and covered with a lid. There are many different recipes for the traditional tourtiere. This is one account, ‘Tourtiere was made with ground meat (beef or pork and beef) with potatoes and spices. It was baked in a flaky lard pastry and served dripping with brown gravy.’ Every family had their own version and spice mix. Most importantly, it was meant to be eaten with family and friends during times of celebration.
This tortiere is in excellent condition considering its age. It can still be used for its original purpose, otherwise it would look stunning as part of a country or French Provincial kitchen decor. It measures approximately 26 cms in height, 38 cms diameter and 53 cms acros from handle to handle.
A rare find! This handmade, hammered copper tortiere has many stories to tell. Circa 1800s, it sits on three rustic metal legs. The handles, one on top and one on either side also have a provincial feel. When lifting the large copper lid, evidence of recent retinning can be seen.
The tourtiere is used for making Quebecois pie, a pie made of flaky pastry spiced with meat. The first written record was in 1840 when it appeared in ‘La Cuisiniere Canadienne’, believed to be the first French language cookbook published in Canada. However, tourtiere can be orally traced back to the 1600s when Quebecois settlers, after attending midnight mass on Christmas Eve, would get together for a huge late-night feast called a reveillon. Tourte means pie. It was baked in a tourtiere. The tourtiere is sometimes referred to as ‘an ancestor of the oven’. It was put onto the embers of a fire and covered with a lid. There are many different recipes for the traditional tourtiere. This is one account, ‘Tourtiere was made with ground meat (beef or pork and beef) with potatoes and spices. It was baked in a flaky lard pastry and served dripping with brown gravy.’ Every family had their own version and spice mix. Most importantly, it was meant to be eaten with family and friends during times of celebration.
This tortiere is in excellent condition considering its age. It can still be used for its original purpose, otherwise it would look stunning as part of a country or French Provincial kitchen decor. It measures approximately 26 cms in height, 38 cms diameter and 53 cms acros from handle to handle.
Not suitable for delivery via Australia Post. Collection by appointment. Please make contact if you would like to arrange another type of delivery.
