A very rare
creamware-influenced reticulated and molded quatrefoil centerpiece on
pedestal foot, the body and foot
geometrically pierced in the
Leeds manner (rarely seen on English porcelain), white glazed
with gilt molded feather
edge rim and footrim border
I have not seen, nor can I find
mention of, another white-glazed example among my literature.
Note: Ref: Worcester Porcelain, The Zorensky
Collection, p 477, Pl 649;
probably originally a centerpiece for serving fruit
from a dessert service; "quite rare"
3.5" High x 11.5” Wide x
As early as the 17th century, the dessert course became the most important course of an English dinner. The host often
went to great extremes to impress his guests.
Commissioned figures sculpted from sugar were succeeded by figures
of porcelain -
leading the way to the elaborate porcelain dessert
services of the 1760's and forward. These services included plates of
shapes, and two covered tureens for cream and sugar
-- but only one centerpiece, usually oval and on a pedestal foot,
sometimes imitating creamware. The most elaborate
services date from about 1775.
Additional British Ceramics :