Pot de Crème

Dateca. 1799

MediumHard-paste porcelain

DimensionsOL (including handle): 3 7/8 in.; OH (including lid): 3 1/2 in.; H (without lid): 2 1/2 in.; W (at widest point of body): 2 7/8 in.

Credit LineGift of James Boswell and Christopher Caracci

Object number2020-13,1A&B

DescriptionPot de crème or custard cup: foot ring supports bellied body rising to slightly flared mouth; intertwined handle attached to body with four foliated antefixes; low domed lid with one steam hole adjacent to leafy berry knop; the body decorated with overglaze blue enamel and gilt toothed border around the top and an overglaze blue enamel and gilt urn encircled by a blue and gilt band opposite the handle; the handle decorated with gold stars; the cover decorated with an overglaze blue enamel and gilt scrollwork border; the knop and foliated antefixes gilt.
Label TextCommodore Richard Dale ordered a Chinese porcelain service decorated in the same pattern as this custard cup and the small plate (2020-13,2). The order for the service survives and part of the service is in the collections of the Independence Seaport Museum. Among the forms listed are pots de crème and a variety of dishes and plates. A Navy brat, Dale was born in Norfolk, Virginia, but ended up living much of his adult life in the Philadelphia area. He served as First Lieutenant of the ship “Bonhomme Richard” under John Paul Jones and was one of the original six commodores of the US Navy appointed by George Washington. In between the Revolutionary War and the War of 1812, he captained merchant ships involved in the early years of the America’s direct trade with China. A voyage to Canton via the ship “Alliance” in 1799 was his final venture to Canton and most likely the voyage during which he ordered the service that matches the decoration on this piece.