D9003. Blue and White Sweetmeat Dish
Delft, circa 1685
Marked LC and Ø in blue for Lambertus Cleffius, the owner of De Metaled Pot (The Metal pot) factory from 1679 to 1691
The central circular well painted with a floral medallion and encircled by six heart-shaped compartments, two painted with a bird perched on a rock amidst shrubbery, two painted with a bird perched on a flowering branch, and two painted with an insect hovering above a flowering branch, all bordered on their upper edges with foliate-scroll devices.
Diameter: 18.2 cm. (7 3/16 in.)
Sweetmeat dishes were usually used during tea time, when sweetmeats were served.Delights such as sugared orange peels, sugar-coated nuts and seeds, sometimes even colored, pear and quince marmalade and preserved ginger, chestnuts and fennel were presented in these small delicate dishes. In the seventeenth century, the creation of such delicacies were facilitated thanks to the importation of large quantities of sugar from Brazil and Caribbean. Honey got progressively replaced by a more refine sweetener, which enhanced the creation of numerous desserts.