This is an entirely edible reproduction of an early 17th-century sugar loaf. Until the mid-17th century the English imported raw sugar from Spanish and Dutch sources trading in the Caribbean. Once in England the raw sugar was taken to refining centers and made into sugar loaves. The characteristic bullet shape of the loaf is created when the thickened sugar syrup is poured into conical pottery molds. Sugar was produced in several grades with corresponding costs. A less refined sugar, similar to our brown sugar, was less costly than a fine, white sugar. Sugar loaves varied in size and could weigh anywhere from three to twenty-one pounds. The loaves were typically wrapped in blue paper which made the sugar appear whiter. An English housewife could purchase an entire loaf, or, if that was too costly, a small amount such as the "pennyworth" called for in some recipes. Made in Massachusetts.