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
Accession number :
DUMFM:0207.112
Copyright :
Dumfries & Galloway Council