A cruet also known as a caster, is a small container to hold condiments such as oil, vinegar, mustard, pepper. Its shape and adornments will depend on the specific condiment for which it is designed. For example a cruet for liquids may have a jug-like shape, while a cruet for a spice may be cylindrical with a lid and perhaps a small spoon for serving.
Cruets were made in silver, silver plate, ceramic and glass, and sometimes a combination of two materials, usually as a glass body with a silver or silver plated top.
The earliest cruets, from the beginning of the 18th century were known as "Warwick cruets" after a cruet set made by Anthony Nelme in 1715 for the Duke of Warwick, and include three elaborately decorated and shaped matching silver casters, usually with one unpierced, which held powdered mustard, and the other two for oil and vinegar, combined in a stand with a handle enabling it to be passed between dinner guests. more...In the Victorian era with more elaborate dining settings, the number of condiments used during a meal increased, as did the number of containers in the cruet set, and some cruet sets contained up to six or eight containers, either arranged tw-by-two, or in a circular container. Glass bottles replaced the silver containers of the earlier era and the holders became simpler, sometimes being a metal frame attached to the base.
Completeness and originality is important when purchasing a cruet set, and missing containers, replaced containers and missing or chipped stoppers will depreciate the value of a cruet set.
Another type of cruet set is an egg cruet, typically consisting of four to eight egg cups in a stand, often with a spoon for each egg cup. These were mainly made in silver or silver plate, and occasionally ceramic. The egg cups may fit in rings, or over a stud on the base of the stand. Sometimes the interiors of the egg cups are gilded to prevent corrosion. The stands are either solid, or a framework with a handle.
44 item(s) found:
These items are not for sale and the descriptions, images and prices are for reference purposes only.
A George III silver sugar bowl, Paul Storr, London, 1810, circular with a narrow egg and dart rim, gadrooned shoulders, twisted serpent handles, gilded interior, lobed banding to lower body and circular foot, 636 gms, 21 cm wide over handles
A Stuart Devlin sterling silver and gilt egg, 1983 London, with maker's initials S.D, a small egg decorated throughout with a modernist textural design in raised silver upon a gilt base; hallmarked to broader end; probably a hanging decoration, now as
A Stuart Devlin sterling silver and gilt egg with rabbit, 1973 London, with maker's mark SD, a gilded textured egg with a pull off top revealing a sterling silver rabbit with a floppy ear; hallmarked underside to egg and in a presentation box, total weight
A matching sterling silver creamer and sugar bowl. First half 20th century, with maker's marks for William Drummond & Co. The elegant ovoid creamer and bowl each with a broad waisted neck and a narrow egg and dart border, raised upon a footed base
A sterling silver George III Irish coffee jug on stand 1815-1817 Dublin, with maker's marks for William Nowlan. A fine and distinctive ovoid jug with a domed lid and cast griffin head finial, with egg and dart decoration to the rim, reeded to the collar an
A French.950 silver boxed egg cup and spoon set. Early 20th century, retailed through E Focheaux, Boulogne-sur-Mer; mark of fineness. Atraditionally styled pedestal egg cup with a simple thread and bow motif below the rim, and an elegant spoon, with a fine
German sterling silver vase by Christoph Widman of egg form on a slender trumpet base with a square plinth. Vine festoons stretch between the triangular masks, the Dionysian motif of which relates to the vines. Handles formed like snakes grow out of the ma
An Indian silver pepperette and a sterling silver creamer, late 19th century, pepperette; 1909 Birmingham, with maker's mark for Joseph Gloster Ltd, creamer, the egg form pepperette with tripod bird claw feet, with Eastern styled flora and scrolls on a
A Colonial silver testimonial centerpiece, attributed to William Kerr, circa 1889 formed as an emu egg supported on two slender entwined fern trees, on a naturalistic rockwork modelled base with applied ferns, bird, kangaroo and mining rig, supported on fo
An uncommon late George III silver egg cruet, the six egg cups of plain oval pedestal form with gadroon top rims matching the open rectangular frame with rounded corners, highlighted with shell and scroll detail, raised on four scroll and shell decorated p
Stuart Devlin, London 1985 silver gilt egg with textured exterior surface and polished band, opening to reveal a fisherman with a marlin on a line, set on green enamel base, hallmarked, number 143, weight 115 grams, height enclosed 7 cm
A pair of sterling silver sauce boats and condiment pots, 1919 Birmingham, with maker's marks for E S Barnsley & Co, a pair of elegant sauce boats of broad plain form with a small oval foot, egg and dart beading to the edge and having ear shaped handles, h
Austrian silver gilt batchelor flat Ware suite all with Dianna head Hallmarks and makers mark Bf and retailed by Vinzenz Meyers Sohne with scrolling floral desging and Av monogram with Crown, suite for one includes; cup, egg cup, serving spoon, marrow spoo
A George III silver teapot of rounded rectangular form, the bulbous ribbed body raised on four ball feet, egg and dart top rim, ivory finial to the hinged lid. London 1810 by J.W. Story & W. Elliott. Weight 644gms
A German boxed silver egg set retailed by Adolf Koenigsberger, Jewellery and Clocks, Berlin comprising an egg cup with a serrated edge on dished foot, a napkin ring with gilt-washed interior, and a spoon, each piece engraved 'Käthe Helga' (or vice versa),
A rhyton stirrup cup J.S.Hunt, London 1847, formed as a stag's head, the antlers curving back to the mouth of the cup to form a handle, the interior gilt and with an egg and dart border10 cm in diameter. Height 15 cm (weight 405gms)
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