This fluted mould would have been used to set either a fruit jelly or a savoury aspic.  A savoury aspic is cold meats and vegetables in decorative moulds with a clear jelly poured over it to help it stay firm.

From the sixteenth century both savoury & sweet jellies were very popular with the Kings and Queens of this country.  Sugar was so expensive only the royalty and the wealthy could afford to enjoy them.  The jellies would be highly decorated at banquets and would be the talking point of the event.

For the jelly to set it needs to have gelatine added to it.  Gelatine is a product of boiling the bones and tissues of animals.  Originally this would have been made by the chefs in the kitchens of the wealthy & would take many hours to produce.  These days it is manufactured in many forms i.e. sheets and powders to make life easier.

Hartley’s have been making jelly for over 140 years. They still produce the cube jelly that you can make at home.  You separate the cubes, add hot water & chill until it is set.  Hartley’s produce a wide variety of flavours including the following:  Strawberry, raspberry, blackcurrant, orange, cherry, lime, lemon & pineapple.

Today jelly moulds are made from glass or plastic.  You can even buy jelly already made in small pots.


More information:

Date 1940s, 1950s, 1960s
Material(s) Ceramic
Item number MBPO137

Questions to help you remember using this item

  • Have you ever made jelly in a glass mould?
  • How did you make it?
  • What is your favourite flavoured jelly or do you prefer blancmange?

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