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Jelly mould

Description:

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.

Materials/Media:
copper alloy; white metal (lining)
Dimensions:
height 130mm, diameter (base) 130mm
Source:
Dumfries Museum & Camera Obscura
Accession number:
DUMFM:0207.112
Digital Number:
DMDM048n
Copyright:
Dumfries & Galloway Council