Moulds

We often assume moulds were only used for jelly-making, but those same moulds, whether they were copper, tin or ceramic, would have been used for moulded cakes, steamed puddings, milk puddings and ice creams as well as fruit cheeses or potted meats and terrines. Teacups were used as moulds, as instructed by Mary Eales, confectioner to Queen Anne, in her Receipts, published in 1718. Saucers were also used to make ‘a pudding stued between two dishes’ as noted by John Murrell, in A Newe Booke of Cookerie in 1615.