Description:
Redware mold, known as a "Turks Head" or "Turk's Cap" mold, that is light reddish-brown with a dark brown spiral in the inside center. The mold has a scalloped edge and a fluted, swirled body. These mold were usually used for baking pastries or puddings. The Turk's cap mold, bundt, or kugelhoft is commonly said to have been influenced from a Turk's turban - specifically with the Turks invasion of Vienna, but this shape mold predates that event. The hollow center allows the cake to cook more evenly. New England potters made coarse, utilitarian plates and dishes from local clays. The inherent fragility of these inexpensive wares caused them to break from use. The iron impurities in the clay give the body its distinctive red color.
Subjects:
Pottery; glaze (coating by location) Link to share this object record:
https://museums.fivecolleges.edu/detail.php?t=objects&type=ext&id_number=HD+53.060 |
