Object
Glazed creamware
Ca 18,00 x 30,00 x 21,50 cm
, ca 1800
RKM 57-1955
Purchase
On display in 18th Century Design and Craft room 3
Description
Terrine of glazed creamware. Oval shape with decorations of festons and putti. On the lid a laying lion.
At festive meals, a pâté terrine like this would have served as an attractive centrepiece on the laid table. The terrine, also called a pudding mould, was made in creamware by Rörstrand around the turn of the 19th century. At that time, a pâté could be prepared from either meat or fish. A pudding was similar to the pâté but was baked in some sort of pastry – what we today would call a pie.
Looking inside the terrine, it appears almost unused. The pâtés and puddings were cooked in a loose tin mould, which at serving time was placed inside the beautifully designed terrine.
The material is creamware – a white-firing clay containing flint. It was introduced in Sweden during the 1770s as an inexpensive yet strong ceramic material that was easier to work with than faience. creamware was well suited to the restrained Gustavian forms, as it allowed for thin shapes and relief decoration.
Literature
Arvid Bæckström, Rörstrand och dess tillverkningar 1726-1926. En konsthistorisk och kulturhistorisk bakgrund., Nordiska museet, Stockholm 1930, p. 124, ill. p. fig. 143
Exhibition History
Pia Törnell - Rörstrand 275 år, Göteborg, Röhsska Museet, 10/04/2001 - 27/05/2001