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JELLY AND MOULDED FOODS

Belgrave Jelly

Jelly and Moulded Foods

SATURDAY

10 am - Welcome and Introduction to the Course. This course should enable you to master the techniques of using antique moulds. You will learn to make a range of jellies, ices, bavaroises, creams, cakes and a host of other visually exciting foods.

10.45 -13.00 - Wooden moulds for flummery, sugar paste and butter. We will discuss the history of these and make a beautiful flummery from an original eighteenth century carved wooden flummery mould.

13.00 - 14.00 - Lunch

14.00 - 15.30 - Ceramic Moulds. A rare opportunity to handle and use a variety of original eighteenth century ceramic moulds, including some precious Staffordshire salt-glazed stoneware moulds from the 1750s. We will make a jelly obelisk, a hen's nest, a melon in flummery and a fish pond.

15.30 - 15.45 - Tea

15.45 - 17.00 - Ice Cream Moulds. We will make a variety of spectacular garnishing ices and a large moulded iced pudding for our evening meal.

17.00 - 20.00 - Free

20.00 - Dinner of at Wreay Farm including moulded dishes.

SUNDAY

10.00 - 13.00 - The Golden Age of Jelly. We will spend much of today making a variety of Victorian Jellies using copper and tin moulds. You will have a unique opportunity to learn to use the rare Belgrave, Brunswick Star and Alexandra Cross moulds complete with their liners to create some of the most spectacular jellies in the history of the medium!

10.45 - 13.00- The Golden Age of Jelly continues.

13.00 - 14.00 - Lunch

14.00 - 17.00 Cake Moulds We will make a moulded Savoy Cake and a Balmoral Cake using original nineteenth century copper moulds.

At the end of a jelly making course

Victorian Lion Jelly