The 16th century author Thomas Dawson (active 1585-1620) wrote in The good Hus-wifes handmaid for the kitchen, (1594), '...To make a Caudle to comfort the stomacke, good for an old man. Take a pinte of good Muscadine, and as much of good stale ale, mingle them to-gether, then take the yolkes of twelue or thirteene Egges newe laide, beat well the Egges firste by themselves, with the wine and ale, and so boyle it together, and put thereto a quarterne of Suger, and a fewe whole Mace, and so stirre it well, til it seeth a good while, and when it is well sod, put therin a few slices of bread if you will, and so let it soke a while, and it will be right good and wholesome.' By the late 17th century caudle was drunk as a celebratory beverage.
Several cups of this form are recorded bearing dates between the 1670s and 80s, see those published by Louis L. Lipski and Michael Archer, Dated English Delftware, Tin-Glazed Earthenware 1600-1800, London, 1984, pp. 170-177. A particularly close example of this large form with a continuous Chinoiserie landscape picked out in manganese, dated 1677 with initials IC is published by Michael Archer, Delftware in the Fitzwilliam Museum, London, 2013, pp. 168-169, C.18. A further Chinoiserie example dated 1673 from the Longridge Collection was sold, Christie's, London, January 24, 2011, lot 85, formerly in the Collection of Thomas Burn, Rous Lench Court, sold, Christie's, London, May 29, 1990, lot 7.