Pennsylvania Redware Dish
"Redware" is the name given to a type of earthenware produced in North America from the late 18th century through the mid 19th century (period reproductions continue to be made). The name comes from the brick- or terracotta-red color of the fired claybody. Redware is best known from the elaborately-decorated pieces seen in museum collections, but most redware was produced for utilitarian purposes, and rarely survived to the present day (except in the form of potsherds). This small (8.5"), deep dish is a lovely example of a survivor. The "coggled" (crimped) edge is typical of Pennsylvania-style redware, produced in Lancaster County and environs from the Colonial Period through the 1840s. The blackened bottom attests to many meals kept warm in the ashes of the hearth.
"Redware" is the name given to a type of earthenware produced in North America from the late 18th century through the mid 19th century (period reproductions continue to be made). The name comes from the brick- or terracotta-red color of the fired claybody. Redware is best known from the elaborately-decorated pieces seen in museum collections, but most redware was produced for utilitarian purposes, and rarely survived to the present day (except in the form of potsherds). This small (8.5"), deep dish is a lovely example of a survivor. The "coggled" (crimped) edge is typical of Pennsylvania-style redware, produced in Lancaster County and environs from the Colonial Period through the 1840s. The blackened bottom attests to many meals kept warm in the ashes of the hearth.
"Redware" is the name given to a type of earthenware produced in North America from the late 18th century through the mid 19th century (period reproductions continue to be made). The name comes from the brick- or terracotta-red color of the fired claybody. Redware is best known from the elaborately-decorated pieces seen in museum collections, but most redware was produced for utilitarian purposes, and rarely survived to the present day (except in the form of potsherds). This small (8.5"), deep dish is a lovely example of a survivor. The "coggled" (crimped) edge is typical of Pennsylvania-style redware, produced in Lancaster County and environs from the Colonial Period through the 1840s. The blackened bottom attests to many meals kept warm in the ashes of the hearth.