Compote
Datec. 1857
MediumRuby-flashed and etched glass
Dimensions10 1/2 × 7 1/2 inches (26.7 × 19.1 cm)
Compote: 7 1/8 × 7 1/2 inches (18.1 × 19.1 cm)
Lid: 4 × 5 1/2 inches (10.2 × 14 cm)
Credit LineBequest of Margaret Gray Thomas.
Object numberOT1951.76.5.a-.b
CopyrightThe images and text contained on this page are owned by Telfair Museums or used by the Museum with permission from the owners. Unauthorized reproduction, transmission or display of these materials is prohibited with the exception of items deemed “fair use” as defined by U.S. and international copyright laws.Label TextSpecial fruits, candies, and other jellies were largely consumed at dinner parties in the 19th century. Compote, or fruits cooked in sugary syrup, was a favorite and typically served in footed dishes such as this piece. The ability to stack compotes in impressive, tiered displays led to their use as dramatic centerpieces for the table in the dining room, usually as the finale of the dessert course.
