Caudle Cup
CultureEnglish
Date1660
MediumEarthenware with tin glaze (delftware)
DimensionsOverall: 4 1/2 inches (11.43 cm)
Credit LineGift of Mr. and Mrs. Frank P. Burnap
Object number41-23/188
On View
On viewGallery Location
- 112
Collections
Gallery LabelThis cup commemorates the English king Charles II and the restoration of the monarchy in 1660 following Oliver Cromwell's downfall.
Vessels in this case were used for serving and drinking two hot, alcohol-based beverages: posset and caudle. A typical posset recipe consisted of cream, wine or ale, spices, sugar and eggs. Although posset was considered both nutritional and medicinal, it was also a popular beverage served at social gatherings. A properly made posset consisted of three layers: a frothy foam, a floating custard formed by the alcohol-curdled milk that was eaten with a spoon and the alcohol-rich liquid that sank to the bottom and was drunk or poured through the spout. Served in bulbous cups, caudle was also made with wine or ale, spices, sugar and eggs but included gruel of oatmeal or breadcrumbs.
Vessels in this case were used for serving and drinking two hot, alcohol-based beverages: posset and caudle. A typical posset recipe consisted of cream, wine or ale, spices, sugar and eggs. Although posset was considered both nutritional and medicinal, it was also a popular beverage served at social gatherings. A properly made posset consisted of three layers: a frothy foam, a floating custard formed by the alcohol-curdled milk that was eaten with a spoon and the alcohol-rich liquid that sank to the bottom and was drunk or poured through the spout. Served in bulbous cups, caudle was also made with wine or ale, spices, sugar and eggs but included gruel of oatmeal or breadcrumbs.
Mr. Frank P. (1861-1957) and Mrs. Harriet C. (1866-1947) Burnap, Kansas City, MO by 1941;
Their gift to The Nelson-Atkins Museum of Art, Kansas City, MO, 1941.
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