Description:
English creamware fish-shaped mold supported on three conical feet, which cooks used to make blanc mange or flummery in a molded shape for the dessert table. Often molded fish were gilded and placed in a plate of white wine - for the conceit of swimming. Also the gilded fish could be placed within (embedded within) a transparent jelly to simulate fish swimming within a pond. For images, see jellies recreated by food historian Ivan Day.

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+2006.33.53

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