Copper jelly mould
The decorated copper mould for jelly, blancmange and cakes.
Jelly and blancmange were poured into copper moulds with patterns, so that they had relief when turned out on a dish. It was festive food that showed the order of a great house’s kitchen.
The moulds were gathered in large collections in Victorian kitchens. They survive as decorations and as collectors’ objects.
Materials: Copper tinned on the inside
Manufacture: Pressed or cast in copper and tinned inside, often with decoration of fruit, feathers or waves.
The patterned form with raised designs.
The tinned interior.
The closed form with an opening for turning out the jelly.