Jelly Mold
Dateca. 1785
Attributed to
Neale & Co.
MediumLead-glazed earthenware (cream-colored earthenware / creamware)
DimensionsOverall: 12 7/8in. (32.7cm)
Credit LineMuseum Purchase
Object number2010-3,A&B
DescriptionLarge, two-part creamware jelly mold; the cover shaped as an octagonal fluted dome with a raised central crown, which is ribbed on the interior. The core or base of similar octagonal fluted dome shape is decorated with hand-painted polychrome enamel flowers and fruits. The core stands on a pierced base, which allowed the liquid jelly to be poured into the mold during use.Label TextThis two-part mold was used during the late eighteenth century as a centerpiece during dinner. Only the hand-painted core was set in the center of the table where the fanciful decoration could be seen through a layer of transparent, edible jelly. The undecorated cover was used during the making of the jelly layer. In order to create this elaborate dessert the decorated core was covered by the fluted cover and the entire vessel was flipped upside-down. Once stabilized in sand or a large bowl of ice, liquid jelly was poured into the mold through holes on the bottom. Once the jelly had set up around the core the cover was removed exposing fluted jelly. This addition magnified the painted decoration and reflected candlelight. The jelly was frequently flavored with lemon or white wine and was eaten as part of the second course or dessert. In 1782 a guest at a dinner party in England remarked that the second course was partially comprised of "small puddings…tartlets and a very pretty pyramid of Jelly in the center, a Landscape appearing through the Jelly, a new device and brought from London."
ProvenancePurchased at auction, Skinner, sale 2490, lot 105
Previously part of the Glenna Fitzgerald collection of culinary molds
Previously part of the Zeitlin Collection
1775-1800
1770-1780
ca. 1830
1780-1800
ca. 1780
