Copper Culinary Mould ‘Leaping Fish’

Late Victorian

Circa 1900 | France

An impressive antique heavy copper mould embossed with a pair of leaping fish. This mould is continental in origin and was likely made in France. This mould was probably used to make an aspic for a banquet or other large gathering (see The Gen). It would make an impressive decorative addition to any copper mould collection. 

DIMENSIONS: Diameter 29 cm, Height 6 cm.

SIGNATURES, MARKINGS & INSCRIPTIONS: Unmarked.

CONDITION: In very good condition, wear consistent with an antique age and use. No evident restoration. A great decorative item in its current condition.

All my antique copper comes in as found ‘unrestored’ condition with the years of history retained in the lovely patina created by surface marks made by ordinary kitchen use. The choice then becomes yours whether to have the item polished, or the tin relined, and a decorative item can once more become a treasured new kitchen utensil to be loved and used by a new gen. At times an item may already have been lovingly polished by a previous owner and the copper will show off its rosy glow. Whether polished or not, the patina adds to the history of the item and wonder of the stories it could tell.

REFERENCES: For a similar mould see The Victorian Kitchen, Jennifer Davies, BBC Books, 1989, p. 63. See also an example of a similar mould that was auctioned in a group lot at Bonhams on 13 February 2024, Lot 172.

~~~~~~~~~~~

THE GEN

“By 1800 or so, households of French, Italian, English, German, Russian (and undoubtedly Austrio-Hungarian and Swedish) nobility could count hundreds of copper molds (or “shapes” as the English called them) in their batteries de cuisine...

By the 1870s, molds were considered necessary in every middle class kitchen. While we might find it intimidating to face a foot-high molded aspic, quivering on its crystal stand, pictures would lead you to believe that the Victorians loved it.” (300 Years of Kitchen Collectibles, Linda Campbell Franklin, Krause Publications, 5th Edition, 2003, p. 178)

~~~~~~~~~~~