Jelly & Syllabub glasses are becoming increasingly difficult to find! A "must" for the collector of early glass!
Jelly glasses were used for eating jellies...often savory, such as calf's foot, etc. Not common for modern tastes but it was a great delicacy then. The glasses were arranged on pyramids of glass tazzas on a banquet table. The beef flavour was in the gelatin, so strong fruit juice like cranberry was often added to improve the taste and give it a nice coloring.
These glasses were also used for Syllabubs. In case you've never had one, it was basically cream, "sack" or "sere" (Shakespeare referred to it as sherri-sere) which came from Jerez and developed into the famed sherry wine of Spain. It was whipped to a froth with a birch whisk. Some recipes called for spices such as nutmeg and cinnamon. Other variations were fermented cider or ale with milk , then whipped cream on top.
This round footed glass was blown and has a smooth ground pontil (at the bottom where glass is snapped off the pontil rod.) The glass was then decorated around the sides with vertical cut marks.
Late 1700's or possibly the early 1800's.
No chips, flakes, flea bites or cracks.
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