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Culinary mould of incised pearwood, for stamping patterns on cakes. On the front is the Agnus Dei, with the sacred blood pouring from its breast into a chalice.
Place of Origin
Materials and Techniques
Height: 12.7 cm, Width: 10.8 cm, Depth: 2.5 cm, :
Historical context note
Culinary moulds were carved in intaglio (the design carved into the block) in various hardwoods, usually boxwood or fruitwoods, to create shapes or surface patterns for gingerbread, sweetmeats or the sugar sculptures that were made to decorate grand banquets or desserts from the 16th century onwards. Gingerbread moulds might be fairly simple, for pieces sold at fairs, but some of the moulds for sugar sculptures could be very complicated, and provide shapes for various parts of a decoration, that were then joined with sugar paste into three-dimensional objects (temples, beds, animals). This mould is likely to have been made for gingerbread.
Culinary mould, German, 1670-1740
Furniture and Woodwork Collection