Antique Lesson - Mustard Pot

I always assumed that mustard got it's name from the mustard plant which bears the seeds used in mustard.  But apparently, it's the other way around!

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The mustard plant acquired its name from the French (moutarde) which in turn came from the Latin word for infermented wine: mustum.  Wine was mixed with the powdered seed of a plant (now known as the mustard plant) and used to season foods.  Initially, it was served in it's powdered form table side (sort of like salt).  The change from dry to wet mustard took place some time in the 18th century.  So, mustard got it's name from infermented wine!  Source - The What is? Silver Dictionary.

One of the main reasons I continue to post on unusual silver pieces is because I am fascinated by how much time and energy were devoted to ensuring commonly used products (like mustard) were served in a beautiful way.  We are talking mustard here, people! 

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Once mustard pots became popular, silversmiths began to create a variety of shapes and styles.  It was very common for the body of the pot to be pierced to allow the beautiful blue glass (included to prevent corrosion) to show through as ornamentation. 

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I think a mustard pot would be a wonderful addition to a beautiful table setting.  You just have to think about something you could serve that requires mustard?  

No, I was not thinking hot dogs . . . Maybe something a bit more creative.

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How about Beef Tenderloin with Mustard Roasted Potatoes (from Smitten Kitchen) and extra mustard for serving in your silver mustard pot, of course!! 

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Wow!  I think I'm hungry now.  

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A post about silver making me hungry.  Who knew! 

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Have a great Monday. M.

Antique Lesson - Silver Breakfast Dish

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I have always loved these beautiful silver serving pieces.  For years I wondered what they were originally used for and at one point asked a friend who is well versed on such things.  She said, "Oh, those are game servers."  So, from then on I've been calling them game servers.  When I tried to do a little computer research on them using "game server" as my search term,  I quickly realized she was misinformed!  So, here's the scoop on this unusual piece.

According to the Bryan Douglas Antique Silver Company, this beautiful dish was used for serving hot food at breakfast, and usually placed on a sideboard.

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 The earliest known examples date from the latter part of the 18th century but they are rare in silver before 1790. 

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Some have in-built spirit burner lamps underneath to keep the food warm, whereas later ones have a revolving cover and a hot-water compartment in the base.

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Decoration varied from very plain early styles, through heavily engraved Victorian examples.

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The vast majority were made in the 19th century in silverplate and they are still being made today.  Most have an oval body sitting on four feet.  

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So, now you know the story behind this rare find.
As for an affordable look-a-like on this one . . . I found none.  If you have a source, I would love to hear about it.  

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Antique Lesson - Epergne

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When I got married my wonderful Mother-in-law (and I do mean that, I am very lucky to have such an amazing MIL) used an epergne (click here for the pronunciation of this crazy word!) for the centerpiece at a bride's luncheon.  It was one of the prettiest things I had ever seen.  My wedding was in May, and the epergne was covered in fresh garden flowers and sweet treats.  

Since then, I have seen them in high end antique stores and been very curious about their origin.  So, here's the scoop.

According to the Silver Vault of Charleston, the epergne arrived in England in the first quarter of the 18th century. The word, "epergne", stemmed from the French "epaigner," meaning thrifty. The use of these large objects in the center of the table avoided waste. Each guest helped him or herself from the main bowl, thus eliminating the disposal of expensive delicacies left on an individual's plate. The saucers or baskets could be adapted to individual use. The earlier, baroque form tended to be complex, incorporating dining accessories like caster, cruets, salts and sauce boats and graced the table throughout dinner. Some examples served as a dressing for the dessert course, showcasing condiments, fruits, nuts and other luxuries. Economic feasibility drove silversmiths to replace the expensive silver saucers with less expensive, crystal dishes. This same reason also resulted in many more examples being produced in Old Sheffield Plate, rather than sterling.

I think they are gorgeous and would be amazing in any dining room.  The price for the real deal is comparable to a luxury car, but I was able to find one affordable option (yes, only one).  

Here are some of my favorites.

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This little beauty at 24" tall will set you back $79,000.00 

(and some change for shipping of course).

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Another "cha ching" from Christies will run you around $75,000.00.  It has the addition of candlesticks which is nice.

This one is a called a flower epergne, which technically is not a true epergne since it does not hold candies or nuts, but it's really elegant.  I love the art deco feel of it. 

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As mentioned above, this is a crystal and silver plated version which does cut down greatly on the cost. 

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I found this romantic blown glass version on a wonderful Canadian blog called Windlost.  She did a great compilation of epergnes in this post a few years ago.  So, if you want to see more, click over and check it out . 

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OK, and now for the only affordable version I was able to find.  I do think it must be a very small scale piece, but it is really pretty and at $49.00 very affordable. 

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That's your history/antique lesson for the day!  Now go out and make your self look like a total antique geek impress your friends with your epergne knowledge!  M.

PS: I am being featured by Laura over at Bright, Bold and Beautiful today on segment she is doing on "Where We Blog."  If you have a minute, click over.  Her blog is beautiful!  http://brightboldbeautiful.blogspot.com/2011/02/where-we-blog-home-office-favorite-cozy_11.html