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Spode is an English brand of pottery and homewares produced in Stoke-on-Trent, England.Spode was founded by Josiah Spode (1733–1797) in 1770, and was responsible for perfecting two important techniques that were crucial to the worldwide success of the English pottery industry in the 19th century: transfer printing on earthenware and bone china.
Josiah Spode I is credited [16] with the introduction of underglaze blue transfer printing into the Staffordshire potteries in 1781–84. [17] More precisely he was the first to introduce a perfected method to Stoke, (with the help of engraver Thomas Lucas and printer James Richards, formerly of the Caughley Pottery Works, [ 18 ] Shropshire ...
The Spode Museum is based in Stoke-on-Trent, England, where Josiah Spode, known for his role in the Industrial Revolution, established his pottery business in 1774. The Spode Museum collection includes a ceramics collection representing 200 years of Spode manufacture, ranging from spectacular pieces made for Royalty, the Great Exhibitions and the very rich to simple domestic wares.
Pieces of the 1861 Lincoln "solferino" china. Many of the older pieces are still in existence and are desirable as an antique or collectable. It is estimated that there are as many as 60,000 Haviland porcelain patterns, [8] though it is difficult to determine as many of the patterns have never been formally named or catalogued, and factory records are incomplete.
Tea canister, about 1768, Worcester porcelain factory (V&A Museum no. 1448&A-1853). Royal Worcester is a porcelain brand based in Worcester, England.It was established in 1751 and is believed to be the oldest or second oldest remaining English porcelain brand still in existence today, although this is disputed by Royal Crown Derby, which claims 1750 as its year of establishment.
Traditionally a circular bowl with sides perpendicular to the bottom and with exterior fluting, ramekins can also be found in novelty shapes like flowers, hearts, and stars. [2] Ramekins are usually designed to resist high temperatures, as they are frequently used in ovens or, in the case of crème brûlée, exposed to the flame of a cooking torch.
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