18th-century Bow Porcelain Underglaze Blue Shell Sweetmeat or Pickle Dish,
Circa 1755

The Bow factory sweetmeat or pickle stand has three clam dishes raised on a stand encrusted with porcelain shells and seaweed, the dish rims have a a stylized blue foliate pattern border.

Dimensions: 5 3/4 inches high x 8 1/4 inches wide x 7 1/4 inches deep

Reference: See Carnegie Museum of Art, Accession No. 69.37 for another example.

In the 18th century, the lines between a "sweetmeat" and "pickle" dish were often blurred, and in many cases, they were the same type of dish used for different purposes depending on the course. This overlap reflects a shift in dining fashion, particularly the growing interest in serving pickled fruits and vegetables alongside desserts, influenced by French cuisine.

"Sweetmeats" in the 18th century referred to any sweet confectionery, not actual meat. This included candied fruits, sugared nuts, preserves, jellies, and other small candies.

Purpose: These dishes were primarily used as part of the dessert course, which was often a grand and elaborate affair designed to entertain and spark conversation.

Pickle dishes were used to serve various savory pickles, relishes, and condiments, including pickled fruits and vegetables.
Purpose: They were an integral part of the main dinner courses, providing an array of flavors to accompany the meal.
Forms: Similar to sweetmeat dishes, pickle dishes frequently took on naturalistic forms.

(Ref: NY10834-umkx)


Condition:
Alterations: Original Condition Unaltered
Imperfections: Some Imperfections
Condition Notes: Small chip to rim invisibly repaired

Origin:
United Kingdom

Materials & Techniques:
Shell

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Original Condition Unaltered; Some Imperfections; Small chip to rim invisibly repaired