The work of Bompas & Parr, fine English jelly specialists.
Jelly Mould No.227 ( England c. 1870 )
Jelly Mould No.365 ( England c. 1880 )
Jelly Mould No. 240 ( England c. 1870 )
From Jelly and Moulded Foods course by Historic Food
A Victorian variation on ribband jelly known as Russian Jelly or Panachee Jelly. It has been made in a nineteenth century succès mould and the opacue effect achieved by whipping the jelly to a froth . Each layer had to set, before the next was poured in.
This jelly was made from an Alexandra Cross mould with an inner lining that allows a white cross to be cast all the way through, like the wording in a stick of rock. The cross represents the Danish flag. Edward, who became king of England when his mother Queen Victoria died in 1901, married Princess Alexandra of Denmark in 1853. The Alexandra Cross mould was registered that year. - Ivan Day, Historic Food
Listen to Chef Claire Bassano and food historian Ivan Day discuss the merits and the history of the much overlooked dessert.
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