Following a recent tour, a visitor asked us where the Tredwells shopped for their food and how they kept it from spoiling, especially during the summer months.
The Tredwells no doubt purchased some of their food at Tompkins Market, a public market located at Third Avenue and Sixth Street, just around the corner. Until the 1860s, it was customary in some families for the man of the house to do the marketing, and so it may have been Seabury Tredwell himself who assumed this responsibility. At the market, one could buy butcher’s meat, poultry and game, produce, fresh fish, and according to a contemporary source, prepared food “cooked ready for parties, breakfasts, dinners or suppers, cold or warm.” (In case anyone thinks ‘take-out’ is new.)
To store food, ice boxes were available in New York City from about the time the Tredwells moved into the house in 1835. Ice boxes were zinc or tin-lined wooden boxes with a compartment that housed a block of ice. Ice was cut from the Hudson River, stored in ice houses along the river, and delivered to the city by wagon. However, it was scarce — and expensive. By the 1850s, ice cutting had become very efficient, and ice was widely available. The Tredwells surely had an ice box, which was kept in the extension outside the kitchen, or in the cellar, as recommended in domestic manuals.