Topic: Mystery set of tiny tazzas, comports or sweetmeats

[Bernard C]

Click above image to enlarge.

       

Averages — weight 1.2oz 33g, height 1.1" 29mm, diameter 3" 75mm, foot d. 2" 47mm.

What are they?   The notched rim together with the short stem precludes their being lifted to the mouth.   Their survival, lack of a folded rim, and light nature — the lightest (not the smallest) weighs just 1oz 29g — suggests that no heavy metal cutlery was involved in their use.   Yet the set of six suggests that they were for an individual serving of something.   A relish or condiment, perhaps?   Or something light and fluffy, like whipped cream or a meringue nest?   Lemon wedges or slices?   The equivalent of a pineapple stand for displaying a rare tropical fruit like a loquat or kumquat?   Or something else?   Whatever it was, they weren't used often as there is no discernable wear to the base.

Any idea of age or manufacturer?   I think they're British, but I can't substantiate that.   Has anyone seen that lovely style of base star elsewhere?

Thanks for your interest,

Bernard C. 

[Paul S.]

your thoughts re possible units for displaying individual items of food (in the retail trade?) sound possible - or, how about apprentice pieces.    Too large for doll's house material almost certainly I should think.

[Ivo]

I vote chocolate  :hi:

[chopin-liszt]

Nobody suggesting holders for face patches yet?
This would suggest some considerable age, but I do know small glass tazzas were specifically made for the fashionable patches/beauty spots which were used to cover up pox scars.

[johnphilip]

Possibly for Caviar my favourite starter .

[Bernard C]

Thanks everyone for your interest.

Paul — I meant on the dining table, because of the set of six.

Sue — There is a patch stand shown in Hayhurst, Miller's Glass Buyer's Guide, which is similar but has much taller proportions.   Also Ward Lloyd, Investing in Georgian Glass, seems to describe my little tazzas perfectly.   He broadens their use to cosmetics and trinkets.   I don't think these are Georgian — the colour is wrong.   But a set of six?   From a very well organised brothel?  

Ivo — Not sure — my Janet says not, and I always agree with my OH — except when she's wrong.

JP — Doesn't caviar have to be served on crushed ice?   If so, where does the ice go?

Bernard C.  

[johnphilip]

Bernard my Russian friends never serve it on ice , too cold to appreciate the flavour but they do take it with Wodka straight from the freezer .Wodka Syrup straight out of the Bwottle . jp :chky: :thup:

[claretjugcollector]

what about tiny butter rolls ? tiny pieces of butter ...  :ooh:

[Bernard C]

Thomas — metal cutlery again.   One slip with a butter knife and you have a little heap of broken glass.

JP — I've just discovered that caviar spoons are traditionally mother of pearl, bone or horn, as metal spoons (excluding gold or gold-plated) taint the delicate flavour.
Best suggestion so far.    :hiclp: :hiclp: :hiclp:

Any other ideas, anyone?

... and how about the manufacturer?

Bernard C.  

[Cathy B]

Goodness. I have a tiny tortoise shell spoon somewhere. Might that have been what it was for? I'd always assumed it was for salt.