Serving sweetmeat at engagement parties and weddings began during the seventeenth Century. Most of the sweetmeats were made of marzipan. Almonds were soaked for twenty-four hours then sugared and mixed with rose water and finely cooked. Today these and other kinds of sweets are still served as wedding sweetmeats 'bruidssuikers'.
In the last quarter of the eighteenth Century a special sweetmeat wedding basket appeared. The basket was identical to the candy-basket but the sweetmeat weddingbasket was fitted with a centrepiece which divided the basket in two of four separated areas. The separation prevented mixing of the different wedding sweetmeats.
The decoration of the centrepiece vary, but typically include designs of flowers, birds or column's. The centerpiece was removable enabling the basket to be used for other purposes after the wedding.
By the end of the eighteenth Century sweetmeat wedding baskets had become very popular. Their production continued into the early nineteenth Century.
Johannes Le Blanc(k) from Rotterdam became a master in 1784. Maker of table bells, biscuit boxes and wedding sweetmeat baskets. Silver made by him is registered from about 1784 to 1795.
[L. van den Bergh-Hoogterp, 'Trouw moet blinken', in: Cachet(1999) 2/3, p. 13 N.I. Schadee, Zilverschatten, drie eeuwen Rottterdams Zilver, Rotterdam, 1991, pp. 147, 229]