Of heavy weight glass, the ogee bowl above a multi-teared knop
raised on a 8-sided moulded pedestal (Silesian) with three basal collars,
above a teared basal knop, domed foot and snapped pontil;
the central footrim bearing collector's numbers '115'

Condition : Light scratches commensurate with age and use;
the footrim with 2 small areas of abrasion to the edge, which has neither been polished nor trimmed;
otherwise excellent; beautiful form

5.75" High, 4-3/8" Wide (Rim) / 16.2 oz.

 
RESERVED

#7283

Please Inquire

"Sweetmeat" refers to sweet foods or delicacies prepared with sugar or honey,

 particularly candies and candied fruit.

In the 17th century, creation of such delicacies became possible in part

due to the importation of large quantities of sugar from Brazil and Caribbean.

They were served in small goblet-form glassware, in ceramics, and in small silver baskets.

As well, the fork - condemned by early 17th British century clergy ('furca' means 'pitchfork') -

was allowed only for succulent, sticky sweetmeats.

Suckets forks and small sweetmeat forks from that period are still available.

They had either two or three tines only.

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