sugar and chocolate (left)

shelf 3 (left)

Sugar found its way into many desserts, including pies, rich custards and puddings made with cream and eggs, and ice cream, which was quite a novelty in the 1700s. Used to cut and seal the dough of pie crusts, pie crimpers were carved from marine ivory by sailors on whaling ships. The names of the makers of these wares, especially the men of color, are, unfortunately, often unknown. However, the example on the left is believed to have been made by Shubael Lewis of Tisbury, Massachusetts, whose skin was identified as “dark” on whaling crewmen lists, which noted each sailor’s age, height, and eye, hair, and skin color.

 


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Images

A ceramic pudding mould that is cream colored and is curved with inset floral and bow decorations.
A white creamware custard cup, with a sculptural swirled handle, and lid with sculpted finial.
A sculpture of a figure in historical clothing and a table, a sack, and broken egg shells. The ground is brightly colored red, brown, and green.
An ivory pie crimper with a decorative handle and a textured wheel. There are letters on the part attaching the wheel to the handle.
An ivory pie crimper with a decorative handle and a textured wheel. The handle has a cutout in the middle of it.
A white porcelain icecream pail with dragons and bugs decorations, there are two sculptural handles that are figure’s heads, the lid has a sculptural finial.
A porcelain covered cup with a sculptural swirled handle and blue architectural, floral, and scenic decorations.
Jasperware custard cup with cover, the entire vessel and lid has a raised woven texture. The handle is sculptural and swirled.