Soup tureens may have provided the initial impetus to create an accompanying ladle, but silversmiths certainly didn't limit themselves to that. It wasn’t long before they were creating smaller ladles for a plethora of other purposes. Toddy ladles were designed to scoop warm servings of hot toddy into cups. Sauce ladles with shorter handles were also produced, as were ladles for serving cream, gravy, and bullion.

Punch ladles were in a class by themselves. Frequently formed from hammered silver coins for the bowls and handles made of carved wood, horn, or whalebone, 18th-century punch ladles were more fragile than other types of flatware, which makes finding one today in good condition a rare event.

At the turn of the 19th and 20th centuries, artisans influenced by Art Nouveau and Arts and Crafts produced similarly styled ladles, as well as other servicing utensils. For Art Nouveau silversmiths, floral and fruit motifs were favorite devices, while Arts and Crafts smiths often hammered their surfaces to create densely indented surfaces, in an effort not to disguise the methods of production. Other designers and manufacturers—from the aforementioned Gorham to Georg Jensen, Tiffany & Co., Unger Bros., Oneida, and Shreve & Co.—combined their original designs with ones appropriated from history.

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