The mustard pot

We know our ancestors enjoyed a variety of condiments. Georgian condiment stands had multiple cut-glass bottles and lidded silver containers for the different sauces, oils and seasonings that were served at the table. But we come across a lot of little mustard pots at auction. In the past, mustard was retailed as a powder, which had to be mixed into a paste in the kitchen. It was then transferred into a dainty silver pot to be served at the table. 

‘But why so many mustard pots? Was mustard the nation’s favourite? Possibly. British food has a reputation for being bland, and mustard would certainly have helped disguise that. And, of course, we are famous for loving our roast beef.

Today, the very ornate, fussy Victorian examples no longer perform especially well at auction. But pots from popular design movements – such as Art Nouveau – or novelty mustards in the form of penguins, pigs or other amusing creatures find more eager buyers, at £100 and up, partly depending on the silver content. They’re more likely to be used as decorative objects, but there’s no reason they couldn’t still be pressed into service at the table, even for something less expected, like Chinese hot chilli sauce.