Dating royal worcester egg coddlers dating russian ireland
The earliest examples of these little lidded cups date back to France, St. According to Clare Le Corbeiller, decorative arts curator at the Metropolitan Museum of Art "in the eighteenth century this shape cup was called pots à jus".
It's original purpose was to serve a hot bouillon made from roasted meat juices.
An egg coddler is a porcelain or pottery cup with a lid that is used to prepare a dish called, appropriately enough, coddled eggs.
Coddled eggs are very much like poached eggs, except that the egg is cooked inside the coddler.
The egg(s) are broken into the buttered coddler, and seasonings are added, if desired.
The coddler is then closed with the lid and partially immersed in boiling water for a few minutes.
The designs vary from smooth, simple, white, devoid of any additional decoration to ornate gilded or floral patterns.
The cup was not used or referred to as a pot a creme until the 19th century nor was it used as a dessert cup until that time.
Pots de creme, or pot-au-creme translates from French to English as "pot of cream".
The French do not have a word for "custard" the dish is simply referred to as "creme". The pots are typically made of porcelain and hold approximately 3 ounces of custard although this will vary from manufacturer to manufacturer. The lids are normally adorned with a finial on top such as an acorn, a bird, a berry, or a piece of fruit.
There are many different patterns and designs, which makes them highly suitable as practical gifts for the kitchen, or for addition to the china collection.
Egg coddlers are also very desirable as collectibles.
Today collectors call the porcelains made after 1862 "Royal Worcester." In 1976, the firm merged with W. Some early products of the factory are listed under Worcester. ff3=4&toolid=10044&campid=5336649018&customid=royal-worcester&lgeo=1&mpre=