Still hungry from our last Mystery Object? How about something sweet? These Staffordshire jelly molds, made of salt-glazed stoneware, were a staple in 18th-century English dining culture.
In the second half of the 1700s, dining service à la française (“in the French style”) was at the height of its popularity. These dinners included a savory first course, a second course with a jelly or a pudding – often fruit-flavored – and a dessert course of sugar-based confections and dried fruits. The dining table was organized into an imaginary grid, and all of the courses were set out together much like a modern buffet.
Art in use
Mentioned in Chaucer’s Canterbury Tales and a beloved treat in 18th-century dining rooms,the classic dessert blancmange is a sweet, white gelatin. To make it, moisten two tablespoons of arrowroot with two tablespoons of cold milk and stir until smooth. Then, bring half of a pint of milk to boil and add the arrowroot paste. Stir for two to three minutes, then sweeten with two teaspoons of sugar and flavor with vanilla or almond extract. Pour into a mold to set.
Comments from the gallery
Question: “How would you use an object like this in your life?”
- “Pineapple press”
- “Soap-bar holder”
- “Putting peppermints in”
- “Baking cupcakes”
- “Make pineapple cake”
- “To make elaborate sandcastles, of course!”
- “Aspic mold”
Question: “What are the first three words that come to mind when you look at this object?”
- “Nom – nom – nom”
- “Exquisite – masterpiece – lemon wedge”
- “Cool – awesome – fun”