These little porcelain lidded cups have been manufactured from the 1700's to the early 1900's by such companies of Sevres, Worcester, Wedgwood, Meissen, Dresden, and Limoges.

Most of the major European porcelain manufactures have produced pot de creme cups sometime in the past.

The cup was not used or referred to as a pot a creme until the 19th century nor was it used as a dessert cup until that time.

The cups were later called by various names depending on the country of origin including Custard Cups, Jelly Cups, and Ice Cups to name a few.

The first pair is the printers number, the second pair of numbers indicate the year of manufacture. 55-97 = 1997, 46-01= 2001) - Do not use your dishwasher with fine china, dishes with crazed glaze, lacquered metal, wooden wares or bone or ivory or wood handled serving pieces.

These pieces should never be cleaned in a dishwasher. Hand wash using a mild dish soap and dry with a towel.

It's original purpose was to serve a hot bouillon made from roasted meat juices.

The lid insured the broth was served "hot" and the little handle enabled the guest to sip directly from the cup.

A popular 20th century design for the cups was white porcelain with gold trim reminiscent of the simple gold and white Haviland Limoges pieces.

The earliest examples of these little lidded cups date back to France, St. According to Clare Le Corbeiller, decorative arts curator at the Metropolitan Museum of Art "in the eighteenth century this shape cup was called pots à jus".

It is approximately 3¼ inches in diameter, about a half inch narrower than the maxime. The Maxime Size was designed to prepare a small individual meal, such as a small stew.

It measures 5¼ inches from the base to the top of the lifting ring.

Many coddlers are manufactured with a set of screw-on threads at the lip of the coddler.