Historical information

Likely used in kitchens, bakeries, or dairies for scooping liquids, grains, flour, or milk.
Common in early to mid-20th century farmhouses, enamelware was a durable and sanitary choice before the widespread use of plastic and stainless steel.
The wooden handle suggests it was meant for handling hot substances without burning the user’s hands.
Could have been used for pouring batter, scooping milk, or measuring dry goods.

Physical description

Enamel Ladle or Cooking Scoop.
A white enamel bowl with a rounded shape, deep enough for scooping or pouring liquids or grains.
A blue rim lines the upper edge of the bowl, though it shows chipping and wear in places.
A wooden handle, turned and shaped for grip, is attached with a metal connector to the bowl.
The handle appears to be light-coloured wood, possibly beech or pine, and has signs of age and wear.