The caudle cup, a double-handled vessel made of silver, gold, pewter, or even porcelain, came in vogue during the 17th and 18th Centuries. Caudle or cawdell is mentioned in English literature as early as the 13th Century.
Caudle is a warm, sweet, and spicy mixture of bread, oats, or other cereal grain with some form of spirits - usually wine. Caudle might also have an egg introduced to the concoction. Caudle was given ostensibly as a curative, but thanks to the alcohol content, was as often as not the drink of the solicitous visitor to the sick room.
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The caudle cup was used both to heat and to serve caudle. The overall activity must have been popular, since many early caudle cups are engraved and meticulously produced of fine materials. Design of the caudle cup may have been inspired from that of the christening cup.
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