Lockdown life leads to more puddings - and cream
During this last extraordinary twelve months many of us have changed some of our habits, some for better, some for worse.
My change for the better, which I may have mentioned before, was to begin cooking puddings with gay abandon. I have a repertoire of three, all of which my wife is heartily sick of. My change for the worse is that I now eat more puddings than I have ever done in my life. The common denominator between these two changes is cream, in my cooking and on my pudding, always poured from a jug.
The earliest form of cream jug was plain and ovoid in form. It had a shallow foot and the handle and lip were made separately and attached later. There should be no seaming evident on the body as these pieces were usually raised from a single piece of silver.
Some jugs were fitted with hinged lids and wooden handles and used for serving hot milk, which was popular before 1720.
The pear shape continued until much later in the 18th century but could then be found with three cast feet, which were either hoof, shell, scroll, or pad formed.
Other types of vessels for cream produced in the mid 18th century were cream boats (smaller versions of sauce boats) and cow creamers. The cow creamer was a speciality of the silversmith John Schuppe, a man of Dutch origin who was working in London. He is known to have been working between 1753 and 1773. These creamers have a covered opening on the back of the cow, allowing it to be filled with cream, the curled back tail acts as a handle and the cows mouth was a spout. In silver these creamers are rare. They were also made in pottery and porcelain.
From the end of the 18th century the production slowed considerably because like teapots and sugar baskets, cream jugs were more popular in sets.