No Title

2006am7073 jpg l

View the V&A API .json response

Acquired in 1902 (the spelunker thinks)

artist
Chelsea Porcelain factory
attributions_note
bibliography
collection_code
CER
credit
Bequeathed by Miss Emily S. Thomson
date_end
1769-12-31
date_start
1759-01-01
date_text
1759-1769 (made)
descriptive_line
Dessert plate, soft-paste porcelain, Chelsea Porcelain factory, London, 1759-1769
dimensions
Width: 21.59 cm
edition_number
event_text
exhibition_history
gallery
British Galleries, room 118a
historical_context_note
historical_significance
history_note
id
14979
label
British Galleries: Porcelain plates specifically designed for dessert were first made in the 1740s. They were usually more delicate in their form and decoration than dinner plates. Gilding, applied after the last enamel firing, is often associated with plates reserved for soft desserts and fruits, as they were less likely to be scraped by cutlery. [27/03/2003]
last_checked
2014-08-29T20:16:31.000Z
last_processed
2014-08-29T20:16:31.000Z
latitude
51.490139
location
British Galleries, room 118a, case 5
longitude
-0.16248
marks
Mark: anchor in gold
materials
materials_techniques
Soft-paste porcelain, painted in enamels and gilt
museum_number
531B-1902
museum_number_token
531b1902
object_number
O81078
object_type
Dessert plate
on_display
1
original_currency
original_price
physical_description
place
Chelsea
primary_image_id
2006AM7073
production_note
production_type
public_access_description
Object Type The waved edge, elaborate enamelled decoration and lavish use of gilding all suggest that this plate was used for eating stewed or fresh fruit, or other sweet foodstuffs, during the dessert course of a grand meal. However, tablewares of the same design could be used for serving both savoury and sweet courses, even in some of the most elaborate services. For example, a sale of Chelsea porcelain of 1770 included a set of ten 'fine desert, or second-course dishes'. The distinction between dinner and dessert wares may therefore not be as rigid as often thought. At the time that this plate was made, soup and dinner plates were usually set out before the start of the meal and clean plates were brought by servants when the dessert was served. Trading The Chelsea porcelain factory aimed at the top end of the market. A sale of Chelsea porcelain held in London in 1770 included several sets of 'Twelve fine desert plates, with gold ornament edges', which were sold for between £3 9s and £5 10s, and another set with enamelled and gilt borders, which reached £3 18s. The same sale included a dessert service of 'seventeen dishes and compoteers [bowls for stewed fruit], and twenty-four plates' which were sold for the very large sum of £134 4s. In the mid-18th century shopkeepers and skilled craftsmen might earn around £1 a week.
related_museum_numbers
rights
3
shape
site_code
VA
slug
dessert-plate-chelsea-porcelain-factory
sys_updated
2014-07-31T00:00:00.000Z
techniques
title
updated
vanda_exhibition_history
year_end
1769
year_start
1759