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Cream jug

Cream jug

  • Place of origin:

    London (made)

  • Date:

    1760-1761 (hallmarked)

  • Artist/Maker:

    Aymé Videau (maker)

  • Materials and Techniques:

    Silver, embossed and engraved

  • Credit Line:

    Bequeathed by W. J. Johnson

  • Museum number:


  • Gallery location:

    British Galleries, Room 118a, case 5

Object Type
Jugs to serve cream and milk were used in the drawing room as part of the tea service, but they may have served cream at dinner during the dessert course. They were known as cream ewers at the time. The evidence for their use in the dining room is limited. The dessert was the last course at dinner and no expense was spared. Silver or gilt cream jugs with richly chased decoration (decoration worked in high relief) would have complemented the costly and elaborate dining equipment of dessert. Other vessels for serving cream may support the use of cream jugs at dinner. Cream boats, which are smaller versions of the sauceboats used on the dining table during the first two courses, appear to confirm the link with the dining room. Contemporary cookery books, designs and paintings suggest that the host might seek to amuse or intrigue guests at the dessert. Surviving novelty creamers, in the form of cows and cream pails, may have served this purpose. The cream jugs allowed diners to pour or spoon cream over their individual portions.

The maker's mark on the jug is that of Aymé Videau (active 1723-1775), a silversmith who was probably of Huguenot (French Protestant emigr‚) descent. He made high quality silver that included tea and coffee wares. Several silver cream pails have survived that bear his mark.

Place of Origin

London (made)


1760-1761 (hallmarked)


Aymé Videau (maker)

Materials and Techniques

Silver, embossed and engraved

Marks and inscriptions

Engraved with an unidentified coat of arms


Height: 12.7 cm, Width: 10.5 cm

Object history note

Made in London by Aymé Videau at Green Street, Leicester Fields (active 1723-1775)

Labels and date

British Galleries:
Cream played an important part in cooking in wealthy households. It was added liberally to French dishes like fricassées and ragouts (meat stews), as well as to vegetables, sauces, and puddings, such as snows, flummeries, syllabubs, ice-cream and fruit creams. This jug would have been placed on the table during the dessert course. [27/03/2003]


Metalwork; Food vessels & Tableware


Metalwork Collection

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