Topic: Not a Georgian blue patty pan.

[flying free]

OH has never heard of it either.  mmm, he's Liverpool so perhaps it's a regional thing maybe?

[Ekimp]

Maybe the name ‘Patty Pan’ stuck if they looked similar to ceramic ones, even if they had a different use.

Looking at the photos, I'd have called these timbales, which are small bowls for cooking an individual pudding in. (Ramekins have straight upright sides.)
Would these stand up to being baked or boiled?
And where does patty pan come from? I love the sound of it. 

Ancient Glass Blog of The Allaire Collection says “The name ‘patty pan’ can be traced back to sweet and savory pies called Petites Pates. These were quite popular in during the 17th century.”

https://ancientglass.wordpress.com/2021/09/18/early-american-glass-patty-pans/

The Launay Hautin 1841 catalogue has some Timbales:

https://www.glas-musterbuch.de/Launay-Hautin-1841.21+B6YmFja1BJRD0yMSZwcm9kdWN0SUQ9ODIxJnBpZF9wcm9kdWN0PTIxJmRldGFpbD0_.0.html

[chopin-liszt]

  Thank-you!
So much for our posited "theories" about glass and food having descriptives in common.
It would appear that the nomenclature in glass and cooking is rather different. 
I only know of timbales from a recipe - from the chef Michael Barry which I copied down from the tv over 30 years ago. His timbales were the same shape as the patty pan in question. A sloped sided thing that would turn out it's contents in a neat heap.

Not from ancient and official glass catalogues, where a timbale has a curved in rim and looks more like a cup.
And to think, I trusted Michael Barry implicitly!