Cream Jug
1760-1761 (hallmarked)
| Artist/Maker | |
| Place of origin |
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.
People
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.
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.
People
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.
Object details
| Categories | |
| Object type | |
| Materials and techniques | Silver, embossed and engraved |
| Dimensions |
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| Marks and inscriptions | Engraved with an unidentified coat of arms |
| Gallery label | 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) |
| Credit line | Bequeathed by W. J. Johnson |
| Object history | Made in London by Aymé Videau at Green Street, Leicester Fields (active 1723-1775) |
| Summary | 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. People 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. |
| Collection | |
| Accession number | M.1764-1944 |
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| Record created | March 27, 2003 |
| Record URL |
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