M. FORD CREECH ANTIQUES & FINE ARTS
  

GEORGE III SILVER CREAMBOAT (CREAM BOAT)

    William Sudell, London, 1767

 

 

 

Of usual oval form with shaped rim raised on three trefid feet,

leaf-capped C-scroll handle;

monogrammed to the body with a script 'L' ;

the handle with remains of scratched initials P over W P

 

Note :

Silver “creamboats” are a smaller version of the sauceboat.

Although not rare, neither are they abundant. 

 

Note : Silver "creamboats" are a smaller version of the sauceboat.

Although not rare, neither are they abundant – particularly in undamaged condition.

Sometimes these smaller size boats are known as butterboats,

as well , as "mint boats"*, (for a sauce used in England since the medieval era).

They are also useful for a myriad of other special dessert sauces.

 

 

Condition : Excellent; marks slightly rubbed; without splits, dents or repairs; feet not pushed into body

 

  2.75” High x 4.75” Long / 2.8 oz.

 

pRICE : Please Inquire 

 

#6226

 

 

 

 

 

 

* Mint Sauce :

 

Mint sauce has a long history in England, traditionally served with roast lamb.
Tradition relates that, in an effort to protect the wool trade and slow consumption of lamb and mutton

(less lamb eaten meant more sheep to shear),

Elizabeth I decreed that lamb and mutton could only be eaten with bitter herbs.

Mint is one of the bitter herbs, cooks quickly discovering that the sauce,

consisting of mint leaves mixed with some sugar and vinegar, pairs well with lamb and mutton.

 

This type of "sweet and sour" sauce goes back to medieval times,

and is often considered a culinary link with the Crusades.

As with any popular food, mint sauce has been tweaked over the centuries.

 

"1200 ENGLISH RECIPES", Ethel Meyer, published 1898,

describes a sauce flexible to personal taste:

2 T. of finely chopped mint leaves,

1 T. of granulated sugar (American) or castor sugar (British), and

6 T. vinegar (white wine or peppermint)

a squeeze of lime or lemon.

After mixing the mint and sugar, the mixture must sit for an hour;

then the vinegar can be added added gradually, mixing well between each addition.

Some recommend that the finished sauce have the consistency of thick cream.

 

 


 

For other silver sauceboats, see :

 

Pair George III Silver Sauce Boats

Crested for the family of Aleyne (Alleyn, Allen, Allyn) 

Pair George II Silver Sauce Boats, IW, 1754

 


 

Click to Visit the Second Catalog in Our 2023 Christmas Series :

Christmas : "The 'Do's' & The Dinners"

Christmas : "The 'Do's' & The Dinners"

 

 


 

 

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or

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M. Ford Creech Antiques & Fine Arts / 581 South Perkins Road /  Memphis, TN 38117 / USA /  Wed.-Sat. 11-6, or by appointment

 


 

 

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George III Silver Creamboat William Sudell, London, 1787 

 

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