Topic: Annagelb Biedermeier: sugar, marmalade, nut dish?

[mrvaselineglass]

I am not sure if you would call this a nut dish, marmalade/jelly, or a sugar?  Seems kinda shallow for a sugar.
Anyway, thought I would share the photo.  What I especially like about it is the deeply cut top rim.  The underside of the bottom is sort of a diamond cut, resulting in all pyramid shapes, so it sits just on the points.  This keeps the underside from showing scratches.  I have a friend in the US who also has one just like this, but it is the only two I have seen. 

dimensions:  from center crown point to opposite side on top rim:  4 3/4".
Height: 4 1/4", diameter of foot 3 1/4" (point to point)
deepest depth from center of bowl:  1"
There is a horizontal repeating line on the outside of the upper bowl.  if I measure on the inside of the bowl  from one side to the other (at the outer line area), it is 2 3/4"
So, for all practical purposes, the inner bowl area where something can be held is 1" deep by 2 3/4".  I just tried an experiment and scooped up 1/3rd cup of dry macaroni pasta, and it fit about right, with no extra room.

The thought also occurred to me, possibly caviar, but that is usually in something chilled.  This piece was made in 1840s, so it could be for something that has lost favor with today's palate.

The photo link shows a composite picture of 4 different views.

http://www.vaselineglass.org/biedermeierjelly4shot.jpg

[pamela]

full of envy - but as a collector: full applause!!  :clap:

[Ivo]

I think it is a comport or a sweetmeat dish.