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Topic: Piece Types

carlaz

Posts: 239
Registered: Jan 2001

posted 08-31-2004 09:02 AM

Obviously, piece types made out of coin silver differ from the current standard of todays table. Salad forks, ice cream spoons, etc. were probably not ever made in many of the older patterns. My question is what would be considered a standard place setting for Coin silver? For serving pieces, what was the most popular piece types? Does anyone have a reference book they can suggest in regards to the piece types?

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labarbedor

Posts: 353
Registered: Jun 2002

posted 08-31-2004 11:15 AM

Nothing like an easy question. Ok the earlier you go the simpler the choices. In order of appearance (we are talking about America hear) after various individual spoon types (puritan, slip, seal top, etc.you find:

1/small, large spoons (tea, table)
2/medium spoon (dessert)
3/fork (dinner)
4/fork small (luncheon, or dessert)
5/egg spoon
as far as serving pieces
1/ very large spooon (stuffing)
2/ sucket fork spoon (rare)
3/ marrow spoon
4/ mote spoon
5/ caddy spoon
6/ marrow scoop
7/ fish server
There are a few other odd pieces that turn up from time to time like a pastry wheel, but they are so rare they aren't worth including.
After the fish server you are well into the Victorian period when all sorts of things, demitasse spoons to asparagas servers, were invented.
Of course this is a simplification, something that a person of the period would probably never think about. The idea of a place setting was not an 18th century American concept. New forms came into use as individual items as people saw them used in Britain or the continent.
I am sure I forgot something, or have something out of order, but someone had to be first.

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