Description: Syllabub cups are divided into two categories on two pages: this page covers early twisted handled cups with berry knob tops. The other category are late cups with loop handles and ball knobs. Also, on this page the cups are divided between rare extra large cups and the more common regular size cups. All the cups here are early to mid 19th Century cups. The large cups here have pedestal bases. All cups have glazed bottoms and the decoration is well done.  The tops of the large cups are somewhat flat compared to the more domed look of the smalls.

The 11 shown are typical examples. In the dimensions and weight sections we have just indicated average dimensions and weights for both the large and small syllabub groups. The pictures of two cups shows the height difference between the tallest and shortest and other characteristics.

Syllabubs are shown in Jane Wilson’s 1977 booklet on page 16 and in Herbert Schiffer’s 1975 book on page 131.

Syllabub, also spelled “sillabub” definition:  a drink or dish of sweetened milk or cream mixed with wine, cider, or the like. Also: It is usually made from rich milk or cream seasoned with sugar and lightly curdled with wine. Also: A delicious Old English dessert made with whipped cream, sherry or white wine and sugar, and often infused with lemon.