Posted 4 years ago
This is an early cone sugar mold. Raw Sugar was pressed into the cone forms and left to dry. When good and dry, the sugar cones could be dropped out of the mold (due to shrinkage after the water left the cones). In the first photo, I have an early sugar cone (not made from this mold). You can see the brown color that the raw sugar has. I also included in the photos, an 18th Century sugar nipper. Sugar wasn't granulated, and you had to nip off a chunk to add to your tea if you wanted it sweetened.