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 SMP Silver Salon Forums
 American Sterling Silver
 When is a chocolate spoon just a spoon?
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| Author | Topic: When is a chocolate spoon just a spoon? |
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carlaz Posts: 239 |
posted 10-27-2005 10:14 AM
  
[01-2349] I have a bit of a conundrum on my hands in trying to identify a chocolate spoon in Durgin New Vintage patter. In the past three weeks, I have been fortunate enough to come across 3 different version of the same spoon. All measure the exact same length, 5 1/2 inches, but each has a different bowl. I have been able to identify the pointed bowl version and the plain bowl version as chocolate spoons but I guess my question is the shell bowl another version of the chocolate spoon? slightly pointed bowl with gold wash shell bowl version plain round bowl IP: Logged |
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Marc Posts: 414 |
posted 10-27-2005 03:22 PM
Hi there Carla My feeling is that it is a condiment server of some type. Sipping chocolate from a spoon with this type of lip would be like drinking from a dribble cup; Messy. Also, the early 1900's was the time when every conceivable type of server and place piece was made. Contact "Eden" sterling to see if he has a catalog on this pattern. Hope this helps a little bit. Marc Cutcher IP: Logged |
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carlaz Posts: 239 |
posted 10-27-2005 05:55 PM
marc: Thank you for the reply. I have been going through every piece of literature, including Eden, and have had no luck in finding a solution to this question. I do agree with you regarding the shell bowl not being a chocolate spoon due to the diffuculty in sipping liquids through that style bowl. I have found reference to the pointed bowl to be a jam spoon but perhaps they may have been mistaken in the bowl shape. Perhaps it is a sorbet spoon...Opinions are welcomed on this one. IP: Logged |
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Dale Posts: 2132 |
posted 10-27-2005 11:47 PM
There is also the possibility that the middle spoon was an individual chocolate muddler. It would have been used to stir up the sediment, not to sip from. There has always struck me as a further confusion with the term 'chocolate spoon' as some look as if they were used in eating chocolate and some were used with the beverage. Perhaps an old ettiquette book might hold some clue. IP: Logged |
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Dale Posts: 2132 |
posted 10-28-2005 12:13 AM
If I had to assign functions to the spoons, here is what I would say. The top one is for chocolate mousse. The middle is a muddler to stir hot chocolate. The bottom is for sipping the hot chocolate. Anybody else want to try? IP: Logged |
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salmoned Posts: 336 |
posted 10-28-2005 04:47 PM
Out of my depth here, but why wouldn't the middle one be considered a sugar shell? Also, I thought muddlers were used in the pot and therefore usually longer (seems silly to have an individual muddler instead of just a sipper). [This message has been edited by salmoned (edited 10-28-2005).] IP: Logged |
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Marc Posts: 414 |
posted 10-28-2005 09:46 PM
Hi all, Well, we can agree that it is a "cute" piece, and since it from a high volume producer Marc IP: Logged |
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Patrick Vyvyan Posts: 640 |
posted 10-29-2005 08:23 AM
Just a thought! Was gold wash common with Durgin? Sometimes it was applied specifically as protection to pieces intended to be used with corrosive materials, for example salt or acidic fruits. Although, of course, it was also often applied as an enhanced decoration... IP: Logged |
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