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The companion to the conch-handled sugar bowl, this oval creamer carries the same device: a handle formed as the cross-section of a conch shell, lifting the vessel on a domed rim. The shell motif turns the most functional part of the piece into its point of interest.
The conch-section was a recurring form in Spratling's work (Morrill, p. 124), and creamers and sugars of this kind belonged to his hand-wrought table service (Morrill, p. 251).
The creamer is recorded in the Cederwall and Riney Spratling Silver volumes and in Penny Morrill's Maestros de Plata.
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