Dessert Glass

Before lockdown my only claim to fame was that I could produce an edible scrambled egg. Since lockdown I am a new man. I can make very palatable crumble, with a mixture of fruits and jams, including marmalade. I do a chocolate banana on a biscuit base and a sponge pudding with a particularly saggy bottom. All these come with lashings of Birds own, extra thick. I love desserts and my dessert cooking journey is in its infancy. Now I am on the lookout for some dessert glass.

In preceding centuries dessert was considered an important occasion in its own right. These were times when the wealthiest members of society would celebrate with parties incorporating large and varied amounts of food.

Desserts would often be served away from the table in buffet form. This could be directly after dinner or later in the evening. The atmosphere would be something that we might expect at a cheese and wine party today.

The kind of treats on offer included candied fruit, marshmallows, crystallised citrus peels and almonds. They would be served in glasses on tall stems known as suckets, that resemble drinking glasses. They would also be served on footed and stemmed plates and saucers known as tazzas and comports.

Jelly and ice creams were served in glasses that were shorter and thicker with practically no stem. The custard cup is a variant on the jelly glass, but this time with handles. Custard cups were used for dishes like egg custard and baked egg trifles.

Sometimes all of these dishes would be placed on large, stemmed salvers placed to form a pyramid. Is it possible, I ask myself, to conjure up a picture of anything more delicious? What are we left with today? A wonderful wealth of marvellous glass to collect.

Senior Valuer Michael Dowse

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