Food Mold

Dateca. 1830

MediumEarthenware, lead-glazed (cream-colored earthenware / creamware)

DimensionsOverall: 2 1/8 x 4 9/16 x 7 7/8in. (5.4 x 11.6 x 20cm)

Credit LineGift of Caroline Brackenridge Talbot

Object number1995-184

DescriptionFood mold of oval shape with central decoration of ear of corn and chevron-like border.
Label TextCeramic molds of this type were used during the eighteenth and nineteenth centuries to serve Blanc mange and other molded jellies. These decorative desserts were served at the end of the meal, often with sweetmeats, cakes, and other delicacies.

In this rare case, we have specific information about the recipe that was used to make the Blanc mange that was molded in this dish as well as how it was served.

Recipe for Blanc Mange as used by the Talbot family in Norfolk. Recorded in Elizabeth Talbot's writing.

Blanc Mange

1 quart milk
1/2 box gelatin
1/4 lb. almonds
1/4 lb. sugar

Dissolve gelatin in milk leaving out 1/2 cup full in which put 1 teaspoonful arrowroot. Just before taking milk off the fire add arrowroot and the grated almonds. Flavor with vanilla. (Cream is better).

Notes made on original recipe by donor, Caroline Talbot:
At Talbot Hall during my childhood, Blanc Mange was the Christmas dessert. It was made in ceramic molds, unmolded and served on silver platters - side by side, or together on one plate. The wine jelly was topaz in color - made from strained orange juice and pale sherry. Both desserts were delicate in both color and flavor.
ProvenanceThis mold has a Virginia history in Norfolk, Talbot Hall, a ca. 1780 house that remained in the Talbot family until around 1965.