A small dish for porridge, broth or other similar foods, usually having one handle.
A small bowl with usually one flat handle cast onto the side of the bowl although Pennsylvania "tab handle" porringers have a plain handle cast with the bowl. Most porringers have decorative and intricately cast handle designs. The six basic types are: Crown; Old English; Flowered; Hearts & Crescent; and Solid or Tab. See Porringer Handle Designs.
A two-handled dish sometimes with a lid, originally for holding porridge or broth. Made from silver and pewter.
a shallow metal bowl (usually with a handle) from which children eat
a unique pewter piece that has an oval shape with two handles on either side
A small, hemispherical, somewhat shallow vessel with one or two handles, used for eating foods like soup or porridge.
A shallow dish, usually with one or two horizontal handles, for porridge or similar food. Porridge is either a soft food made by boiling meal of cereals or legumes in milk or water until it becomes thick, or a soup of meat and vegetables, often thickened with cereal.
A porringer is a small vessel for eating soup or broth.
Hollow plate in which meat, vegetable and fish soups were served. Porringers were edgeless and they were eventually replaced by bowls.
A small bowl with either one or two handles or "ears". Used for eating soft food such as gruel.
A small metal vessel for porridge, etc., esp. one for child
Bowl for soup or porridge. 631.
a child's dish used for porridge.
A porringer is a small, usually pewter, dish from which Europeans and colonial Americans ate their gruel or porridge, or other hot or cold dishes. They were usually about 4" to 6" in diameter; 1½" to 3" deep; had a flat, decorated handle at one end, on which the owner's initials were sometimes ingraved; and occasionally came with a lid. It resembles the quaich, a Scottish drinking vessel.