Excerpt from Valuable Receipts, or the Mystery of Wealth: Containig the Lady's Cook-Book, Together With Several Hundred Very Rare Receipts and Patents, to Be Found in No Other Work
Metallic utensils are quite unfit for many uses, and the knowledge of this is necessary to the preservation of health in general, and sometimes to the prevention of immediate dangerous consequences.
The metals commonly used in the construction of cooking utensils, are silver, copper, brass, tin, iron, and lead. Silver is preferable to all others, because it cannot be dissolved by any of the substances used as food.
Copper and brass are both liable to be dissolved by vinegar, acid fruits, and pearlash. Such solutions are highly poisonous, and great caution should be used to prevent accidents of the kind. Vessels made of these metals are generally tinned, that is, lined with a thin coating of a mixed metal, containing both tin and lead. Neither acids, nor anything containing pearlash, should be suffered to remain in vessels of this kind, more than an hour, as the tinning is dissolvable by acids, and the coating is seldom perfect over the surface of the copper or brass.
The utensils made of what is called block tin, are constructed of iron plates coated with tin. This is as liable to be dissolved as the tinning of copper or brass vessels, but iron is not an unwholesome substance, if even a portion of it should be dissolved and mixed in the food. Iron is therefore one of the safest metals for the construction of culinary utensils. Some articles of food, such as quinces, orange, peel, artichokes, &c., are blackened by remaining in iron vessels, which therefore must not be used for them.
Leaden vessels are very unwholesome, and should never be used for milk and cream if it be ever likely to stand till it becomes sour. They are unsafe also for the purpose of keeping salted meats.
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