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A silver porringer created by John Coney, c. 1710, Birmingham Museum of Art. A porringer is a shallow bowl, between 4 and 6 inches (100–150 mm) in diameter, and 1 + 1 ⁄ 2 to 3 inches (38–76 mm) deep; the form originated in the medieval period in Europe and was made in wood, ceramic, pewter, cast iron and silver. They had flat, horizontal ...
Porringer – a shallow bowl, 4–6 inches (10–15 cm) in diameter, and 1.5–3 inches (3.8–7.6 cm) deep; the form originates in the medieval period in Europe and they were made in wood, ceramic, pewter and silver. A second, modern usage, for the term porringer is a double saucepan similar to a bain-marie used for cooking porridge.
Related vessels to the Scottish quaich include the porringer, a larger vessel typically 6 inches (15 cm) in diameter with one (US colonial) or two (European) horizontal handles. The Sami and Norrland , Sweden , equivalent is the kuksa , which also only has a single handle.
Bowls, also known as lawn bowls or lawn bowling, is a sport in which players try to roll their ball (called a bowl) closest to a smaller ball (known as a "jack" or sometimes a "kitty"). The bowls are shaped (biased), so that they follow a curved path when being rolled.
The entrepreneurial director, at least from 1750, was Nicholas Sprimont, a Huguenot silversmith in Soho, but few private documents survive to aid a picture of the factory's history. [5] Early tablewares, being produced in profusion by 1750, depend on Meissen porcelain models and on silverware prototypes, such as salt cellars in the form of ...
Grab-it is a brand of Corning Ware cookware products easily identifiable by their uniform distinctive shape: a bowl with vertical sides and a rounded, concave tab handle. . The name was first used for a versatile product which could safely go from refrigerator to stovetop, oven, broiler, or microwave, but later, inferior products, nearly identical in appearance but unsafe for stovetop or ...
16th century Border ware jug. Border ware is a type of post-medieval British pottery commonly used in the South of England, London and then later in the early American colonies beginning in the sixteenth and ending in the nineteenth century with a height of popularity and production in the seventeenth century.
Trencher table setting. An individual salt dish or squat open salt cellar placed near a trencher was called a "trencher salt". [4]A "trencherman" is a person devoted to eating and drinking, often to excess; one with a hearty appetite, a gourmand.