Custard Glass
1750-1775 (made)
| Artist/Maker | |
| Place of origin |
Object Type
Jelly or custard glasses of this period were made with many variations, all having the flaring shape so well suited to spooning out dessert. This common form also had the advantage that pieces from different sets could easily be mixed together on a pyramid of graduated salvers.
Retailers & Traders
By the second half of the 18th century, the number of 'chinamen' (retailers of porcelain, pottery and glass) had greatly increased to cater for fashionable new table settings. Many types of dessert glasses are shown in their trade cards, generally falling into the categories of tall or squat, and cut or mould-blown.
Design & Designing
Although this mould-blown example would have been much cheaper than cut glass, it echoes the styles of cut glass with its lobed foot and diamond-mesh pattern. Possibly due to the lack of suitably patterned dip-mould, this piece has been mould-blown with vertical ribs which have been pinched together while still molten - an outmoded and labour-intensive technique dating back to George Ravenscroft's Italian glassmakers of the 1670s.
Jelly or custard glasses of this period were made with many variations, all having the flaring shape so well suited to spooning out dessert. This common form also had the advantage that pieces from different sets could easily be mixed together on a pyramid of graduated salvers.
Retailers & Traders
By the second half of the 18th century, the number of 'chinamen' (retailers of porcelain, pottery and glass) had greatly increased to cater for fashionable new table settings. Many types of dessert glasses are shown in their trade cards, generally falling into the categories of tall or squat, and cut or mould-blown.
Design & Designing
Although this mould-blown example would have been much cheaper than cut glass, it echoes the styles of cut glass with its lobed foot and diamond-mesh pattern. Possibly due to the lack of suitably patterned dip-mould, this piece has been mould-blown with vertical ribs which have been pinched together while still molten - an outmoded and labour-intensive technique dating back to George Ravenscroft's Italian glassmakers of the 1670s.
Object details
| Categories | |
| Object type | |
| Materials and techniques | Clear glass, with pincered, mould-blown ribs |
| Brief description | Jelly glass ('monteith'), England, 1750-1800 |
| Physical description | Bowl: honeycomb-moulded double-ogee |
| Dimensions |
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| Style | |
| Gallery label |
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| Credit line | Given by Francis Buckley, Esq. |
| Object history | Made in England |
| Summary | Object Type Jelly or custard glasses of this period were made with many variations, all having the flaring shape so well suited to spooning out dessert. This common form also had the advantage that pieces from different sets could easily be mixed together on a pyramid of graduated salvers. Retailers & Traders By the second half of the 18th century, the number of 'chinamen' (retailers of porcelain, pottery and glass) had greatly increased to cater for fashionable new table settings. Many types of dessert glasses are shown in their trade cards, generally falling into the categories of tall or squat, and cut or mould-blown. Design & Designing Although this mould-blown example would have been much cheaper than cut glass, it echoes the styles of cut glass with its lobed foot and diamond-mesh pattern. Possibly due to the lack of suitably patterned dip-mould, this piece has been mould-blown with vertical ribs which have been pinched together while still molten - an outmoded and labour-intensive technique dating back to George Ravenscroft's Italian glassmakers of the 1670s. |
| Collection | |
| Accession number | C.8-1911 |
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| Record created | December 13, 1997 |
| Record URL |
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