More Edible Artistry

The images on this page are of food produced by attendees on my two most recent courses, with a little help from me! I do try to convey to my students that standards of food and presentation in the past were frequently very high and that one of the best ways to understand this is to work with original equipment in order to replicate dishes that convey the staggering beauty of much of our ancestors' food. Appearance was everything! 

But taste was pretty important too - look at this delicious nineteenth century pie, garnished with truffles and crayfish in the image above - and marbled with truffles, pigeon, capon breast and turkey when cut through. We had it for our lunch on my moulded foods course last Sunday - it tasted as good as it looked. I made eight pies like this last week - all different - for a BBC drama production set in the early nineteenth century. They were all spiked with silver hatelet skewers and ornamented like the one above. You might get a glimpse of them when the programme goes out at Christmas, but more on that later on.

A jelly in the form of a Prince of Wales Feathers made with a rosewater flavoured blancmange above and a raspberry jelly below.

My current obsession - Mrs Elizabeth Raffald's 'Solomon's Temple in Flummery' made in a 1790s Staffordshire mould. The first one we turned out on the course failed because I was not concentrating when I turned it out. But we made another the next day - the one depicted above - and that came out perfectly, looking like some beautiful alien being from another planet with its garniture of fresh flowers.

We used these tiny profiteroles filled with apricot preserve to make a delicious profiterole pudding, a moulded custard very lightly set with gelatine and flavoured with kirsch and muscatel raisins poached in syrup. The recipe we used was from Jules Gouffés The Royal Cookery Book (London: 1871). Rather like a cold luxury bread and butter pudding, we made it in a tall and quite spectacular stepped mould. There are over fifty profiteroles embedded in the soft rich custard. Because they give strength to what would be a weak towering structure if they were not present, the profiteroles allow the jelled cream to be a very light one, giving it a nice soft mouth feel.   

Photo by Ran Akaike

The finished profiterole pudding was delicious. It was served at dinner with two other moulded dishes made on the course; an iced cabinet pudding and a raspberry jelly surmounted by a blancmange portrait of Queen Victoria. Here they all are after a marathon unmoulding session in my kitchen. The iced cabinet pudding is in the centre. It is embellished with maidenhair fern fronds and surrounded by garnish ices made of muscadine water ice, a delicious lemon sorbet flavoured with elderflowers.

Photo by Vicky Shearman

On my moulded food course last weekend, one of the students brought along a lovely wooden sugar mould for pressing out  a small grapevine design in gum paste she had recently bought on ebay. But she was unsure how to use it. Just for fun I taught her to use it to construct a Wedgewood style Jasperware plate entirely out of sugar. With the use of a few other moulds belonging to me, we made the components to make it into an impressive edible taza.

Photo by Ran Akaike

Some of my students collect antique moulds and want to learn how to use them. Though few would be able to make this Alexandra Cross jelly. Although surviving outer moulds in this design are not uncommon, the internal liner required to make one with the Danish Flag running through it is extremely rare. So it was a great experience for them to make this crazy Victorian set piece dish, which they had all heard of, but never seen. For those of you who might like to have a go at making food of this quality, I will be publishing my 2014 course schedule on my website and on this blog in September.

If you found this interesting, you might like to have a look at an earlier posting with lots more beautiful food which I have made. 

Macedoine and Other Eccentric Jellies

A Jelly made using a macedoine mould in my collection

Perhaps the most singular culinary expression of the advance of the Industrial Revolution in Victorian Britain was the extraordinary popularity of mass-produced copper jelly moulds. By the middle of the nineteenth century the fashion for this kind of kitchen kit had accelerated into a gastronomic craze. This was the result of the convergence of two emerging phenomena - the availability of cheap factory made gelatine and the increasing use of powerful pneumatic presses to stamp out copper into ever more intricate shapes. After a hundred years of being an unloved, even despised children's party food, a jelly revival has once again recently hit the fashionable food sector. This was started about twenty years ago by my dear genius friend Peter Brears and to a lesser extent by myself, when both of us started running country house events where we recreated jellies and other moulded foods for the public using original period moulds. I also started running courses on the subject in the early 1990s. More recently, Sam Bompas and Harry Parr, both attendees of my courses who have always kindly acknowledged the debt they owe to Peter and myself, have made a career for themselves out of the genre. However, despite modern computer 3D printing technology, the moulds available to the contemporary aspiring jelly maker just cannot compete with those of the Victorian kitchen. Just look at these!

A few nineteenth manufacturers designed and produced highly specialised multi-part moulds for creating very unusual jellies with mysterious internal components, such as spiral columns and pyramids of fruit. Some of these striking British designs were even admired from afar by important chefs on the other side of the English Channel. In Cosmopolitan Cookery (London: 1870), the great Second Empire French chef Felix Urbain Dubois illustrated two of these extraordinary English inventions together with recipes he designed for them. He probably encountered them in London when he was exiled there during the Franco-Prussian War. One he illustrated was the macedoine mould, a fancy copper mould with a dome shaped internal liner, both clipped together with three metal pins. Here is Dubois's illustration -

This mould was utilised by pouring a transparent jelly into the gap between the mould and the liner. Once the jelly had set, warm water was poured into the liner, which enabled it to be removed. Small pieces of fruit (the 'macedoine') and more jelly could then be used to fill up the resulting cavity. The finished dish was a striking hollow jelly containing a mosaic of coloured fruit, which distorted into an abstract pattern because of the effects of refraction caused by the flutings on the mould. I am fortunate enough to own a complete macedoine mould and used it to make the jelly at the top of this posting. However, my example is a different design from that which Dubois illustrates, though in principle it functions in exactly the same way. Although macedoine moulds are extremely rare - I have only ever seen two others, which lacked their liners. My example is the only one I have ever encountered which is complete. Here are some photographs.

Macedoine Jelly from above

Another Macedoine Jelly made with this mould

Cross section through the macedoine jelly above

The chained pins ensure that the inner liner is kept stable and at an equal distance from the outer mould.

Macedoine jellies were also be made in plain moulds. The striking example above is from Jules Gouffé, The Royal Book of Pastry and Confectionery (London: 1874). A large plain charlotte mould would have been used to make this. It has been garnished with jelly croutons to create the crest around the top and is surmounted by a gum paste or nougat tazza filled with real or ice cream strawberries. Although a very weak jelly with a light 'mouth feel' was used to make a macedoine, the fruit inside acted as a very strong armature which could support a decorative structure like the tazza above.

Even rarer than the macedoine mould illustrated by Dubois is this remarkable and lovely version, which reminds me of a Maya pyramid or ziggurat. It has a liner very similar to the other one and makes the most wonderful jelly filled with a pyramid of fruit. I have never ever seen another in this design.

A Jelly containing a pyranid of apricots made in the stepped macedoine mould above

The second English mould illustrated by Dubois in Cosmopolitan Cookery (1870) is a version of a very popular novelty mould first marketed by Temple and Reynolds of Belgravia in 1850. The location of their shop gave the name to this particular dish, the most extraordinary of all Victorian novelty jellies, the Belgrave. The outer copper moulds are quite common, but a complete set with a full compliment of pewter spiral liners is a rare find. Two versions were made, the round and the oval, the latter being very scarce now, especially with liners. The liners were placed into a jelly mould which was filled with clear jelly. When the jelly had set, the liners were literally 'screwed' out of the jelly by pouring hot water into them. This resulted in a number of spiral cavities which could then be filled with a coloured jelly or blancmange.

Urbain Dubois's 1870 illustrations of the Belgrave Mould

An illustration and instructions for making a Belgrave Jelly from a very late edition of Eliza Acton, Modern Cookery (London: 1905) 

My very rare oval Belgrave mould with pewter liners

Oval Belgrave Jelly made with the mould above

The more orthodox round Belgrave Jelly

The two most common jelly moulds which included liners to create striking internal features were the Alexandra Cross and Brunswick Star. These were designed to celebrate the wedding of Queen Victoria's eldest son Edward Prince of Wales to Princess Alexandra of Denmark. The Alexandra Cross jelly had the Danish Flag running all the way through it, while the Brunswick Star had a white Garter Star running through it, both rather like a stick of rock. Here is an advertisement from the 1890s published by the cookery teacher and mould retailer Mrs Agnes Marshall. Surviving liners are almost unknown.

To make both, coloured jellies were poured into the mould in a particular order and then the liners were inserted. The rest of the jelly was poured in around the liner, which was removed by pouring hot water into it. The cavity was then filled with white blancmange.

A finished Alexandra Cross jelly

A finished Brunswick Star jelly

Slices of Brunswick Star jelly

Jelly extravaganza in Harewood House. There is an oval Belgrave jelly in the centre of the table

About three years ago I manned the wonderful period kitchen at Harewood House and demonstrated period jelly making to the general public. As the jellies came from the moulds, I dressed the dining room with a typical Victorian entremet course using Princess Mary's priceless Venetian glass dessert service. Last week I was at Harewood again, this time dressing the kitchen and gallery (the most wonderful room in England) with Regency period food for a major forthcoming BBC drama production, which I will tell you more about after it has been transmitted at Christmas. I made a large number of jellies and blancmanges for this production using Staffordshire ceramic moulds made in the late eighteenth and early nineteenth century. To whet your appetite, here are a few photos. As you can see, the Victorians were not the only ones to have beautiful moulded foods - the late Georgians could give them (and Bompas and Parr) a real run for their money.

Man in the Moon and Star flummeries made in early nineteenth century Staffordshire moulds

A flummery hedgehog made in an early nineteenth century ceramic mould

Pineapple flummery made in a 1790s Wedgewood mould

A footman struggles with two flummery Solomon's Temples, one of my Georgian signature dishes

There is a little more on these remarkable jellies here

Jellies and Gemstones

I would not be telling the truth if I said that the photograph above was of an antique cameo or gemstone. It is in fact an edible jelly in the form of Cupid made from a late eighteenth century English ceramic jelly mould. Amazing isn't it? John Flaxman in jelly, or dare I say it - Luca della Robbia à la gelatina!

It was one of a number of moulded foods that I made for an event at Middlethorpe Hall near York on the 2nd October. This was the third food history/lecture demonstration for the York Civic Trust that I have presented at Middlethorpe, a wonderful Queen Anne house, now run by the National Trust as an hotel. On previous occasions I have held sessions on historical chocolate (2009) and Georgian ice creams (2010). This year I looked at  English jellies and flummeries from the middle of the eighteenth century to about the time of the Battle of Waterloo.

The dish illustrated in the photo at the top is made with strawberry jelly topped with white flummery (blancmange). First of all some cold, but still liquid flummery, is very carefully brushed into the part of the mould modelled as Cupid and allowed to set. Then the rest of the mould is filled with the fruit jelly to create a transparent red plinth for the cupid to sit on. The mould used to make this extraordinary dish was made at the manufactory of Josiah Wedgewood in the 1790s. The finished effect is not dissimilar to that which Wedgewood achieved with his celebrated jasperware ceramics, though in this case the art work is completely edible! In the last decades of the eighteenth century, Wedgewood issued a number of creamware jelly moulds based on gemstone designs dating from antiquity, like that of the lion playing a lyre in the photograph below.

These moulds were almost certainly designed to create cameo-like jellies and blancmanges in high bass-relief, some with quite extraordinary sculptural detail. Here is another Wedgewood jelly from the Georgian period I made at the Middlethorpe event - this time in the form of an agricranion. 

One of the most popular of Wedgewood's flummery moulds turns out this wonderful pineapple. The design was imitated by just about every other ceramic and copper mould manufacturer for the next hundred and thirty years.

This blog is created by Historic Food. Go to the Historic Food Website.