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Some Unusual Moulds
Culinary Moulds


Many moulds had multiple purposes, often depending on the imagination of the cook. For instance, the ice comport above was made using the large copper mould opposite. The same two part mould could also be employed for making a similar table ornament out of nougat.

The main purpose of this page is to discredit the common assumption that all antique moulds were used for making jellies. It also provides links to pages scattered throughout the site that relate to moulds and their uses. It should be of interest to collectors and cooks alike. Our emphasis is on usage, rather than information about the makers etc., so many of the links lead to recipes. These all demonstrate how specific moulds were utilised in the period kitchen.

An 1890s advertisment for a mould used for making a cup out of ice, as on the right.

A dolphin tazza made by Ivan from the mould on the right for the Bowes Museum exhibition Royal Sugar Sculpture. The top tier is ornamented with a group of tiny winged sea horses.

Click on the tester bed mould to see a larger image

An early boxwood confectioner's mould (ca. 1720.) for making the components of a tester bed (below). There are more motifs on the back. This kind of mould, carved on both sides, was known as a 'card' or 'board'.Click the mould to see both its sides. The bed may have been designed as an ornament for a bride cake.

The gum-paste tester bed with its little sugar cushions and an eiderdown of comfits.

A Victorian Royal Cheese Mould

A bread mould for making a 'yule dow', a little bread figure of the Christ child. The antiquarian John Brand, in Observations on Popular Antiquities (Newcastle:1777), tells us,'the Yule-Dough, (or Dow) a kind of Baby or little Image of Paste, which our Bakers used formerly to bake at this Season, in the same Manner as the Chandlers gave Christmas Candles'.


A group of moulds and prints regularly used on Historic Food courses. The large copper mould (1880s) is for making a comport from nougat or ice, while the pierced creamware mould (1790s) is for making moulded curds, 'hatted kits' and Italian creams. We also have a huge range of ice cream moulds, like the rare copper gourd mould with its cork stopper (1890s) and the pewter bombe with the handle (1860s). In addition, we have a working collection of numerous wooden butter prints, cotoniac moulds, pastillage moulds and biscuit prints. Learn how to use these wonderful objects on our courses.

A group of other moulds used for making ice tableware for serving up ice cream. The large bombe-like copper mould makes a beautiful ice bowl. The smaller moulds make an ice cup with a handle (example at front) and an ice goblet.

A French pearwood card mould (ca.1780). The card is carved with the components to make a number of objects, including the tazza with its emblematic royal dolphins.

Historic Food Mould Links
Click on the blue links in the right hand column below, to view pages on this site dealing with moulds. Click on your browser's back button to return to this page. Some links lead to full recipes, others to images and text.

Jelly Moulds

Jelly Moulds

Jelly Moulds - General Information Succès Mould
Lion Jelly Mould Flummery Mould
Ballette Moulds Nest and Egg Mould
Alexandra Cross and Brunswick Star Belgrave Mould
Steeple Mould Pineapple Moulds

Entree Moulds

Entrée Moulds

Entrée moulds 1 Entrée moulds 2

Cake Moulds

Cake Moulds

Cake Moulds - Baba and Savoy Savoy Cake Mould
Balmoral Moulds Tipsy Cake

Pie Formers

Pie Formers

Pie Formers 1 Pie Formers 2

Gingerbread Moulds

Gingerbread Moulds

Gingerbread Moulds

Ice Cream Moulds

Bombe Moulds 1 Bombe Moulds 2
Pewter Moulds 1 Pewter Moulds 2
Asparagus Moulds Swan Mould

Confectioner's Boards (Sugar Moulds)

Pastillage Moulds Walnut Moulds
Basket Moulds1 Basket Moulds2
Trophy Mould Lamballe Mould
Poodle Mould  

Nougat Moulds

Nougat Eggcup Mould  

Cotoniac Moulds

Cotoniac Moulds



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