Jelly mould

Food preparation was labour intensive during the Victorian period as all foods were unprocessed and had to be prepared daily. During the 1800s, cooks employed by more wealthy householders prepared elaborate meals with a savoury or sweet jelly, blancmange or mousse as an impressive centrepiece. The most decorative moulds were of copper or Wedgwood creamware.
Object no :
DMDM048n
Collection :
Creator :
NA
Place of Production :
NA
Dimensions :
height 130mm, diameter (base) 130mm
Materials :
copper alloy; white metal (lining)
Location :
NA
Related site :
You must enable javascript to view this website