Meissen - J.J.Kändler&J.F.Eberlein - Tureen - Deckel Terrine mit Putte - Porcelain
From our collection
Rare
Manufactory: Meissen
Decor : neubrandenstein
Terine with lid
Boy as lid knob with walls with curved gold edges, relief, colorfully painted insects, butterflies, scattered flowers and flower bouquets, underglaze blue sword mark
1st Choice
Mid 19th century
Lit. :
Otto Walcha, Meissner Porzellan, 1975, p. 414; The relief decoration "Neubrandenstein" was created in 1744, similar to the Ozier decoration on the flag of the plate, a right-hand movement and a left-hand twist in the notch were introduced into the ornament, resulting in S-shaped lines.
Knob period 1850-1880
Considering its age, it is in like-new condition with no defects or damage; just look at the pictures.
The Brandenstein relief was designed in 1741 by Johann Friedrich Eberlein and Johann Joachim Kändler for a dinner service made of Meissen porcelain that was ordered by the Saxon master chef Friedrich August von Brandenstein. In 1744, “Neu-Brandenstein” was developed like most new decors: the dividing bars were curved in a rococo style.
The dimensions can be found in the pictures
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Sale price
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Time, Location
Auction House
From our collection
Rare
Manufactory: Meissen
Decor : neubrandenstein
Terine with lid
Boy as lid knob with walls with curved gold edges, relief, colorfully painted insects, butterflies, scattered flowers and flower bouquets, underglaze blue sword mark
1st Choice
Mid 19th century
Lit. :
Otto Walcha, Meissner Porzellan, 1975, p. 414; The relief decoration "Neubrandenstein" was created in 1744, similar to the Ozier decoration on the flag of the plate, a right-hand movement and a left-hand twist in the notch were introduced into the ornament, resulting in S-shaped lines.
Knob period 1850-1880
Considering its age, it is in like-new condition with no defects or damage; just look at the pictures.
The Brandenstein relief was designed in 1741 by Johann Friedrich Eberlein and Johann Joachim Kändler for a dinner service made of Meissen porcelain that was ordered by the Saxon master chef Friedrich August von Brandenstein. In 1744, “Neu-Brandenstein” was developed like most new decors: the dividing bars were curved in a rococo style.
The dimensions can be found in the pictures