Although not so popular today jelly and blancmange have been made for many years. Today jellies are more often associated with children’s parties and the nursery rather than their rather grand beginnings. Blancmange or ‘frummery’ had much more humble origins (see recipe here) and is more like a set custard today.
As the preparation of jellies was very labour intensive and took a long time to prepare they first appeared at banquets. Early jellies were sometimes shaped by placing them in wooden moulds and these early decorative forms could also be gilded. Early flavourings were mainly sugar and rosewater.
During Victorian times the preparation of jellies reached new heights with elaborate moulds and multicoloured jellies being produced New flavourings and colours were widely available to Victorian cooks, but jellies were still predominantly found in richer households and used at dinner parties. Victorian jellies were not always served as the dessert course; we still have dishes served today including various meat or fish dishes served in aspic.
Removing jellies from wooden moulds proved difficult so ceramic and tinned copper moulds became common. (The 1:12th and 1/24th scale jelly moulds we sell look equally good painted in either copper or white enamel paints) It was easier to remove a jelly from a copper mould and the design appears sharper. Tinned copper moulds are still available today, but many antique copper jelly moulds are now unsuitable for their original use and are used as decoration. Soon ceramic jelly moulds became popular and as these were much more affordable became increasingly popular in smaller Victorian households. Designs inside these moulds were available in a variety of shapes from animals to intricate flowers, fruit and even seashell designs.
During the late 19th and early 20th centuries glass jelly moulds became common. These were manufactured from pressed glass and were therefore much more affordable and easier to keep clean. The sizes of the jelly moulds were also more geared to smaller families.
Glass jelly moulds were soon followed by aluminium moulds in the 1930’s and 1940’s and today most jelly moulds are plastic, although ceramic and glass jelly moulds are still available if you search hard enough.
Although in the 20th century most jellies were fed to invalids or children, jelly moulds would still make a lovely addition to any kitchen, be it human sized or in miniature. For our selection of jelly moulds see our web shop