|A footman at Harewood House struggles with two misbehaving Solomon's Temple flummeries|
|A Wedgewood creamware Solomon's Temple mould from the 1780s.|
|Tinned steel versions of Solomon's Temple moulds survived into the early twentieth century|
Mrs Raffald's husband John was a gardener and seedsman, who organised horticultural competitions at an inn which the couple ran together in Salford. The evidence points to the fact that he was fond of growing pinks and carnations. This is why I decided to use the pinks as a garnish. His brother grew fruit in a market garden, which he sold from a stall in the market near the Exchange in Manchester. This is why I used candied raspberries to surround the flummery. Mrs Raffald instructs us to use rock candy sweetmeats. Candied fruit or peel is what was usually meant by 'sweetmeats'. The term 'rock candy' indicates that the sweetmeats had a sugar crystal or candy coating.
A late Victorian confectioner called Robert Wells also included a recipe in his book Ornamental Confectionery (London: 1898). Wells garnishes his Solomon's Temple in Blancmange, as he calls it, 'with jumballs, apple paste and rock candies'. This is why I garnished the Houston fake rubber Solomon's Temple with pippin knots, or jumballs, as well as the rock candy raspberries. Here it is on the table surrounded by beautiful eighteenth century silver and porcelain.
However, this static rubber fake cannot give a true impression of what this eccentric dish really looks like and more importantly how it behaves. Because it is made of flummery, which is a kind of opaque milk jelly, the central obelisk wobbles and cavorts in a most entertaining manner, while the four little cones shake, rattle and roll in a very naughty way. Below is a video of a Solomon's Temple I made a few days ago from real flummery to show you what I mean. I apologise for the quality of the video, which was made on my mobile phone. Next time I make a Solomon's Temple I will post a better video for you.
In a cookery book supposedly written by the London Tavern cook John Farley, the Solomon's Temple mould is described as having steps. The recipe above by William Henderson is identical to Farley's. However, both are derived from Raffald's original 1769 recipe, which they have misquoted. She says, 'Then fill the top of the Temple to the steps', by which she probably means the base of the structure, that is the part coloured brown with chocolate. Farley and Henderson both say 'red flummery for the steps'. Of course Farley never really wrote The London Art of Cookery, so he probably never made a Solomon's Temple. The typesetter made a mistake, which was copied by Henderson. Oh! The never-ending joys of cookery bookery!
|A real Solomon's Temple in flummery this time. The base is flavoured with chocolate dissolved in coffee; the central obelisk is coloured with cochineal. Only the little cones are the original white flummery colour. This was made using a reproduction Solomon's Temple mould I commissioned from genius ceramic artist Morgen Hall.|
|Some Solomon's Temple Moulds have miniature melons and cherries (jewel fruits) which were cast on the chocolate or coffee base in different colours, as in this example moulded from a 1790s creamware mould in my collection|
Solomon's Temple moulds were made in other forms. A design with a large central cupola and four smaller surrounding domes became known as a Kosiki mould in the later nineteenth century. Here is a Solomon's Temple in flummery made from one of these.
If you want to find out more about period jellies and flummeries, visit this page on my website.
See if you can spot our fake Solomon's Temple on the table displayed in the Mrs Raffald exhibition in Houston. Why not go to Rienzi at the Museum of Fine Arts in Houston and see it for yourself. Though I must warn you, it does not wobble like a real one.
This blog is created by Historic Food. Go to the Historic Food Website.
Post a Comment