A rare eighteenth-century porringer by the Huguenot silversmith, John Berthellot, is held by Enid Ellis, of the Silver Shop, in Christchurch. It is part of an exhibition of antique sterling silver which will be open to the public in the shop from tomorrow. Porringers were used for caudle, an alcoholic drink, served hot, containing sugar, spices, and crumbled bread. They were also used to serve a thick, meaty soup known as “porridge.”
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Bibliographic details
Press, 3 October 1979, Page 2
Word Count
72A rare eighteenth-century porringer by the Huguenot silversmith, John Berthellot, is held by Enid Ellis, of the Silver Shop, in Christchurch. It is part of an exhibition of antique sterling silver which will be open to the public in the shop from tomorrow. Porringers were used for caudle, an alcoholic drink, served hot, containing sugar, spices, and crumbled bread. They were also used to serve a thick, meaty soup known as “porridge.” Press, 3 October 1979, Page 2
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