Colonial Gastronomy: Jelly
Long before they became a cheap children’s party food, jellies were revered on fashionable tables in the 19th century – valued as much for their ornamental use as for the pleasure of eating them.
The collection of handsome copper jelly moulds on display at Vaucluse House gives an idea of how sculptural jellies could be. Even before the industrial revolution made moulds like these available, jellies were formed into pretty and wondrous displays of creativity, from ‘floating islands’ to ‘fish in a pond’.
Discover why other much-loved wobbly treats such as flummery, blancmange and sago have disappeared from our tables and the modern iterations that have replaced them
The Colonial Gastronomy series revives the practices and produce once used in the colonial kitchens, cellars, dining rooms and kitchen gardens of our colonial properties.