Creamware Three-Tier Pierced Culinary Curds Mold

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Creamware Three-Tier Pierced Culinary Curds Mold

About the Item

The plain creamware mold is probably Leeds. The mold is of triple stepped oval form with basal waved moldings each tier pierced with stylized roundels surmounted by a fish. Pierced creamware mould such as this was for making moulded curds, 'hatted kits' and Italian creams. Hatted kit is an old English recipe for a dessert made from buttermilk and fresh milk. Fresh milk, unpasteurized and preferably straight from the cow, is mixed with buttermilk. The mixture is left to stand until it sets. The whey is then strained off and the curds pressed into a mould. Hatted kit tastes like very fresh cheese, and is delicious served with fresh fruit, such as wild strawberries, plums or damsons. Reference: Hatted kit: Earlier versions may have been related to what became known as "syllabub," with some recipes directing you to get the whole milk straight from the cow to ensure it was warm (in a borrowing from syllabub recipes). There is also an occasional allusion to wine being added, making it even more syllabub-like. Literature and lore: "A remarkable preparation is hatted kit, in Erse, Bain ne ce. Buttermilk is put into a kit with a spiket, and left to stand for 24 hours: warm milk is poured on twice a day, for three or four days; the top is then a sort of coagulated cream; the lower part is let to run off. It is now, like Carstophine cream, falling into disuse. It is mentioned in the Gowrie trial two and a half centuries ago. "Ane fyne hattilkit wt sukar comfetis, and wyn." -- PITCAIRN's Trials, part iv, p 285." quoted in Urquhart, David. The pillars of Hercules, or, A narrative of travels in Spain and Morocco in 1848. London: Richard Bentley. 1850. Vol II, page 183. "...and thereafter I would meet your Lordship in Leith, or quietly at Restalrig, where we should have prepared a fine hatted kit, with sugar and comfeits and wine..." -- In: Arnot, Hugo. A Collection and Abridgement of Celebrated Criminal Trials in Scotland: From A. D. 1536 to 1784. With Historical and Critical Remarks. Glasgow: A. Napier. 1812. Page 62. "He exalted his voice amid the clatter, shouting and roaring in a matter which changed Mysie's hysterical apprehensions of the thunder into fears that her old fellow-servant was gone distracted.” He has dung down a' the bits o' pigs too -- the only thing we had left to haud a soup milk -- and he has spilt the hatted kit that was for the Master's dinner." -- Caleb in Scott, Walter. The Bride of Lammermoor. Columbia University Press. 1995. Page 95.

Attributed to:
Leeds Pottery (Manufacturer)
Dimensions:
Height: 4.5 in (11.43 cm)Width: 8.25 in (20.96 cm)Depth: 6.5 in (16.51 cm)
Style:
Georgian (Of the Period)
Materials and Techniques:
Creamware,Pottery
Place of Origin:
United Kingdom
Period:
Late 18th Century
Date of Manufacture:
1780
Condition:
Minor structural damages. v. minor frits to lower rim.
Seller Location:
Downingtown, PA
Reference Number:
Seller: NY79221stDibs: LU86101158596