Historical information
This style of whisk was commonly used in early kitchens for beating eggs, mixing batter, or whipping cream.
It predates modern balloon whisks and would have been a staple in household and bakery kitchens from the late 19th to mid-20th century.
Physical description
A handheld wire whisk with multiple curved metal wires attached to a flat, ridged handle.
The whisk is long and lightweight, designed for mixing and aerating ingredients.
