Ludwig Wilhelm set the kitchen rules.
In 1679, Margrave Wilhelm Ludwig had kitchen rules drawn up for the Baden-Baden residence. These remained in effect after the family moved to the new palace in Rastatt and even after his death in 1707. The kitchen rules outlined in detail how the royal kitchen servants were to behave. The head cook, a master of household and an additional officer supervised the cooks and their assistants. Rules were to be strictly followed.
The margraves' table was also festively set.
The head cook and the vegetable gardener were responsible for ensuring that provisions were available on time for meal preparation by the cooks. Cooks were to be present in the royal kitchen at 8:00 AM sharp and at 3:00 PM sharp. In the morning, they prepared the morning soup, which was served to the entire court. This required five pounds of meat daily.
Morning soup was served to the royal household in tureens.
The head cook and the vegetable gardener were responsible for ensuring that provisions were available on time for meal preparation by the cooks. Cooks were to be present in the royal kitchen at 8:00 AM sharp and at 3:00 PM sharp. In the morning, they prepared the morning soup, which was served to the entire court. This required five pounds of meat daily.
Women in an 18th-century kitchen.
Access to the royal kitchen was also regulated: One scullion was tasked with opening and closing the royal kitchen. Another was responsible for lighting the oven fire and putting it out again. Scullions or scullery maids were also responsible for keeping the kitchen and tableware clean. The personnel list for the royal kitchen between 1726 and 1728 included, "1 head cook, 4 personal cooks to the prince, 1 junior cook, 3 cook maids, 1 servants' cook, 1 pastry chef, 1 confectioner, 1 personal baker to the prince, 1 kitchen gardener, 1 kitchen clerk, 5 scullery maids, 1 scullion, 7 footmen and 1 page."
