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| Early 19th century transferware custard cups |
Here are some questions I have asked myself about custard cups, as there appears to be some confusion. What is a custard cup? It is not a syllabub cup or a punch cup. Does it have a saucer? No. What is
custard? It is a smooth and creamy dessert made with eggs, milk, sugar and vanilla. Is it what Americans call pudding? Yes (sort of). According to the
The Dictionary of Blue and White Printed Pottery 1780-1880, Vol. I, by Coysh and Henrywood, p. 100, "Up to and including the early 19th century it was common practice to serve custard as part of a sweet course in separate little glass cups with handles. Pottery custard cups, some of which have lids, are not uncommon and examples are known from major factories such as Spode and Wedgwood. These cups are made in a variety of shapes; one is shaped like a comma."
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| Etruscan pattern comma-shaped 2 inch by 2.5 inch custard cup, ca. 1820/Notice the wraparound pattern and serrated edge |
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| Another view of the Etruscan pattern custard cup |
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| Another view of the Etruscan pattern custard cup |
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| A Spode (1770-1833) Greek Pattern (border only) 3.5 inch high custard cup with lid, ca. 1820 |
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| Chinoiserie pattern 2.5 inch by 3 inch custard cup |
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| Ralph Hall (1822-1849) Select Views 2.5 inch by 3.25 inch custard cup/only the border is used/see the other side in the group photo above |
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| Feeding Chickens 3 inch by 3 inch custard cup |
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| Dark blue 2.5 inch by 2.5 inch custard cup |
I have one more question. The spoons must have been small. Is there a custard spoon?
If you are tempted to make custard, here is an easy and delicious
recipe. If you want to learn some custard/pudding history,
look here.
All gorgeous and I've never seen that one tear shaped piece before...amazing. Looks like perhaps there were many that may have fit together? I would've thought the last four look more like children's teaset pieces or demitasse cups...and the covered cups were chocolate cups. How does one define the difference then versus a custard cup?
ReplyDeleteI was always puzzled as to the exact use of these cups. However, Drakard and Holdway in their book "Spode Transfer Printed Ware, 1784-1833, show custard cups on p. 273; open custard cups, French covered custards, bell custards, and barrel covered custards. Custard was the intended use for these items in the early 19th century. Also, you will never find a saucer! I don't know if the tear or comma shaped custards fit together, but it is possible.
DeleteCurious as to whether the comma shaped cup is marked, or the maker is known? I have a plate in a very similar pattern I'm still trying to identify. It's marked with an underglaze lion atop a crown, flanked by the initials G and H and with the word "GRECIAN" in a scroll underneath.
ReplyDeleteAccording to the database of the Transferware Collectors Club, your plate, "Grecian," was made by Goodwins & Harris (1831-1838) in Lane End, Staffordshire. My custard cup is a different pattern by an unknown maker.
Deletethanks for the info. I sourced a previous post of yours on my own blog. again, thanks.
ReplyDeletehttps://wordpress.com/view/thisdayinpotteryhistory.wordpress.com
Thanks! I'll look at your blog.
DeleteI love your writing. Thanks again.
DeleteAre syllabub and custard cups the same? If not how does one tell the difference. Thanks!
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DeleteI think you could use custard cups for both custard and syllabub. You could even use them as punch cups!
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