Ebook: Jellies & Their Moulds

Peter Brears has a long acquaintance with jellies in every guise. He was fed them in childhood, he turned to curating their moulds and associated artefacts while director of York and Leeds museums, he has made them for innumerable historical food shows and events. And jelly is a much bigger thing than some packet from the supermarket mixed with boiling water. In the first place, it was not factory-made gelatine that did the setting, but any number of ingenious adaptations of kitchen materials and ingredients. In the second, it was not just a simple clear, coloured solid, but an optical prism to.;Cover; Jellies; Title; Copyright; Contents; List of illustrations; Acknowledgements; Introduction; Chapter One Of Gelatin; Chapter Two Of Jellies, Gums & Starches; Chapter Three Medieval Jellies; Chapter Four Tudor Jellies; Chapter Five Stuart Jellies; Chapter Six Georgian Jellies; Chapter Seven Victorian Jellies & their Moulds; Chapter Eight The Twentieth Century & its Moulds; Chapter Nine The Repertoire; Bibliography; General Index; Recipe Index.