Fat old bean pot with lid in a handy 2 quart size.
Smooth shiny dark brown glaze finished interior with nice natural, neutral oatmeal toned bottom half with a line of a light chestnut brown between the two. This has an unglazed bottom.
Stamped with a navy blue crown that says 2 QT, these marks are affiliated with Ransbottom Robinson Pottery of Roseville, Ohio.
Has a neat yellow glaze drip on one side.
Measures 22 1/4" around, ~6.5" high. The lid is set in, and measures 3 3/4" across. It is 5 3/4" across the bottom.
This weighs 3.75 pounds without packaging.
Great display item; looks terrific with other stone ware pieces, crockery and ceramics.
This does have a crack at the front, please see all photos.
A big thanks to Emily Maggrett from E How for her history of the beanpot:
The earliest beanpots are said to have been used by such Native American tribes as the Narragansett, Penobscot, and Iroquois. They mixed white beans with maple syrup and bear or deer fat and put them in earthenware containers. They put the containers in pits they dug and covered them with hot rocks. The Pilgrims copied this recipe, but substituted molasses and lard for maple syrup and bear fat. This recipe became the basis for Boston Baked Beans and led to the creation of the beanpot as we know it today.
Used widely throughout the 1800s and into the 1900s, many felt these beanpots were indispensable. This style is estimated as 1930s 1940s production.