This large silver serving fork has the distinction of being made of coin silver in South Carolina. This uniquely American alloy disappeared after the specific blend of alloys known as ‘sterling’ began being used around 1850. 
A large fork such as this required a large outlay of valuable metal and features many rare accolades that make it distinct and highly desirable.  
One photo will show you the large, dimensional handle in an early pattern known as ‘’Fiddle Thread’ circa 1830.  
Another photo shows a close up of the incredible hand engraving that covers the tines. This is a skill that was uncommon and took a silver ‘decorator’ to achieve.  
You will notice the shape of a wedding bell just above the tines. 
 Many times silver such as this was gifted as a polite and discreet way to pass monetary stability from one generation to the next. This was most often done at weddings as the silver acted as a sort of dowry.  
 You can learn a lot about your own family silver by reading the monograms and doing a little research into who owned it first.  
This sort of inherited wealth is no different from other, seemingly more traditional, categories such as land or bank stock. 
This fork was used to serve a common seasonal food as refrigeration was nonexistent and some foods did not lend themselves to canning or preservation, such as spinach or lettuce for which this fork was intended.
This recipe is from my Charleston great- grandmother. I remember her making this often for her friends and was happy when she would make some for me.  It made me feel grown up to eat it using the same silver forks and blue and white porcelain plates she would use for her friends.  
She was of the generation that always used silver napkin rings. I use them today and think of her and this recipe when I do.
Fried Lettuce with Chicken Breast
To serve 4, gather fresh greens early in the morning, rinse, pat dry with paper towels refrigerate in a colander.
 You can do the same with a grocery store head of lettuce or 2 bunches of spinach or 2 heads of ‘butter’ or hydroponic lettuce. Wash, pat dry and refrigerate.
Fry 12 strips of lean bacon, reserve grease and rough chop bacon after it cools.
Pound out 4 boneless chicken breasts to about 1/2 inch thick. We used the side of a saucer to do this. Maybe you do too.
Salt and pepper chicken breasts, dredge in self rising flour and shake off excess.
Heat 3/4 of the reserved bacon grease in a frying pan large enough to hold all 4 of the chicken breasts. Add a small amount of oil if needed to brown on both sides. It takes about 6 minutes a side. 
After frying, set them aside in a warm oven while you work on the rest of the dish.
Using the same pan, add the greens from the refrigerator, sauté them until they are completely wilted, shake 3 tbsp wine vinegar over them while they are still in the pan, heat through.  Set aside in the pan.
Fry an egg for each person the way they like it, fried hard or soft.
Assemble by placing the greens on the plate, then chicken breast, egg and bacon.  We always added a squeeze of fresh lemon which made it all the better!
This was served on the blue and white plates. Alongside would be a silver fork and knife. The white linen napkin with it’s silver ring would be at the top of the plate.
My great-grandmother served this with sweet iced tea or homemade lemonade or limeade. She would bring her blue and white platter to the table with these arranged on it and serve one to each of her friends with the sort of egg they requested, using a fork much like the one in this photo.
Our Southern roots and simple foods make memories last long after the meal.