NOW OPEN & TAKING ORDERS
Joyce offers a wide range of historically inspired faux food items for use in dining and kitchen displays at historic house museums, reenactments, and theaters, etc. Meticulous research and period correct culinary moulds (IF applicable) are used to create unique, historically accurate renderings of historic foods and drinks.
Items will be made to order after a consultation to determine best shapes, colors, and mediums for your project(s). Please allow at least 3-4 weeks lead time to receive items. Prices will depend on a variety of factors and will be determined after the consultation.
Note:
Cast sizes are approximate.
Cast colors & design rendering may be customized.
For more information and to request a consultation, please send an inquiry to foodhistory@comcast.net.
Faux jellies, Creams, blancmanges, jaunmanges
Georgian Melon
Late Georgian/Federal Neoclassical Urn Motif
Georgian Flower & Leaf Motif
c.1769-1780 Wedgwood Melon Mould
Cast Size: 3.5" l x 2.5" w 1" h
Starting at $23
Georgian Flower & Leaf Motif
Late Georgian/Federal Neoclassical Urn Motif
Georgian Flower & Leaf Motif
Mould: Mid 18th century hand-carved sycamore flummery mould; one of the oldest types of culinary moulds.
Cast Size: 7" l x 3" w x 1.75" h
Starting at $51
Late Georgian/Federal Neoclassical Urn Motif
Late Georgian/Federal Neoclassical Urn Motif
Late Georgian/Federal Neoclassical Urn Motif
c.1780 Creamware Footed Mould
Cast Size: 5.25" l x 4.25" w x1.5" h
Starting at $32
Octagonal with Thistle Motif
Octagonal with Wheatsheaf Motif
Late Georgian/Federal Neoclassical Urn Motif
c.1780 Creamware Mould
Cast Size: Approx. 6.5" long x 5" wide x 1.75" high
Starting at $52 ($62 as shown)
Melon in Relief Motif
Octagonal with Wheatsheaf Motif
Octagonal with Wheatsheaf Motif
c.1780 Creamware Mould
Cast Size: Approx. 3.75" long x 2.5" wide x 1" high
Starting at $21
Octagonal with Wheatsheaf Motif
Octagonal with Wheatsheaf Motif
Octagonal with Wheatsheaf Motif
c. 1820 Creamware Mould
Cast Size: 4.5" long
x 3" wide x 1" high
Starting at $23
Georgian and Victorian Fish
Georgian, Regency, & Victorian Pineapple Motif
Georgian, Regency, & Victorian Pineapple Motif
Small Flummery or Blancmange Fish were often placed in a dish and covered with clear jelly to make them look like they were swimming in a pond.. Inquire about ways to create this in a custom surface for your soup bowl.
$5 per fish
Georgian, Regency, & Victorian Pineapple Motif
Georgian, Regency, & Victorian Pineapple Motif
Georgian, Regency, & Victorian Pineapple Motif
Pineapple motif dates to the late 18th century and remained popular for decades.
Cast Size: 6" l x 4.5" w x 2" h.
Starting at $43
Late Georgian & Victorian Beehive Motif
Georgian, Regency, & Victorian Pineapple Motif
Late Georgian & Victorian Beehive Motif
Design Based on 19th c. Staffordshire Core Mould
Cast Size: 2.25" base diameter x 3" high
$24
Victorian Octagonal with Basket & Flowers Motif
Victorian Octagonal with Basket & Flowers Motif
Victorian Octagonal with Basket & Flowers Motif
c.1833-1840
Copeland & Garrett Ironstone Mould
Cast Size: 7.25" l x 5.25" w x 2.25" h
Starting at $62 ($82 as shown)
Victorian Bouquet Motif, Large
Victorian Octagonal with Basket & Flowers Motif
Victorian Octagonal with Basket & Flowers Motif
c.1850 White Ironstone Mould
Cast Size: 6.75" l x 3.75" w x 2" h
Starting at $61
Victorian Bouquet Motif, Small
Victorian Bouquet Motif, Small
Victorian Bouquet Motif, Small
c.1860 White Ironstone Mould
Cast Size: 4.5" l x 3" w x 1.5" h
Starting at $23
Victorian Thistle Motif
Victorian Bouquet Motif, Small
Victorian Bouquet Motif, Small
c.1840-1868 Wedgwood Ironstone Mould
Cast Size: 6"l x 4"w x 3"h
Starting at $61
Victorian Flower and Deep Set Flute Border
Victorian Stylized Flower & Elongated Foliate Motif
Victorian Flower and Deep Set Flute Border
c.1860 Mintons Ironstone Mould
Cast Size:
6.5" l x 4.5" w x 2.25" h
Starting at $59 ($74 as shown)
Victorian Rabbit Motif
Victorian Stylized Flower & Elongated Foliate Motif
Victorian Flower and Deep Set Flute Border
c.1860 White Ironstone Mould
Cast Size: 7.5" l x 4.5" w x 3" h
Starting at $63 ($68 as shown)
Victorian Stylized Flower & Elongated Foliate Motif
Victorian Stylized Flower & Elongated Foliate Motif
Victorian Stylized Flower & Elongated Foliate Motif
c.1860 Ironstone Core Mould
Cast Size: 4.33"l x 4"w x 5"h
Starting at $77
($102, as picture with macedoine fruit layer)
Victorian Lily with Morning Glory Border Motif
Victorian Stylized Flower with Border of Swirls Motif
Victorian Stylized Flower & Elongated Foliate Motif
c.1880 Ironstone Mould
Size: 6.5" l x 4.75" w x 3" h
Starting at $71
Victorian Stylized Flower with Border of Swirls Motif
Victorian Stylized Flower with Border of Swirls Motif
Victorian Stylized Flower with Border of Swirls Motif
Mould: c.1880 Booth's Royal Semi-Precious (Ironstone) Mould
Cast Size: 5.75" l x 4.5" w x 2" h
Starting at $49 ($64 as shown)
Victorian Bird with Fruit Motif
Victorian Stylized Flower with Border of Swirls Motif
Victorian Stylized Flower with Border of Swirls Motif
c.1890s Petrus Ragout Mould
Cast Size: 7" l x 5.75" w x 2.75" h
Starting at $81 ($86 as shown)
Late Victorian+ Daisy Motif
Victorian Flower with Stylized Leaves Motif
Victorian Flower with Stylized Leaves Motif
c.1891-1920 Mintons Ironstone Mould
Cast Size: 6" d x 2.75" h
Starting at $81 ($91 as shown with flowers set in top layer)
Victorian Flower with Stylized Leaves Motif
Victorian Flower with Stylized Leaves Motif
Victorian Flower with Stylized Leaves Motif
19th c. Ironstone Mould
(Similar in shape/style to a mould from the 1880 Silber & Fleming Catalogue, London)
Cast Size: 6"l x 5.5"w x 4"h
Starting at $93
c.1920s Architectural Swirls Motif
c.1920s Architectural Swirls Motif
c.1920s Architectural Swirls Motif
c.1925-29 Shelley Queens Mould
(Designed for the Queens Hotel, London)
Cast Size: 5.5"d x 3.25"h
Starting at $56
Mid-20th c. Sunflower Motif
c.1920s Architectural Swirls Motif
c.1920s Architectural Swirls Motif
c.1960 German Import
(Imported by Gustav M. Thurnauer who opened a store in the 1880s in New York City. He sold a wide range of goods, especially German goods because of their high quality, and was the first store to focus on kitchen items. The store was still trading in the 1960s.)
Cast Size: 6.25"d x 2.25"h
Starting at $65 ($70 as shown)
Faux Tarts and Pies
Georgian and Victorian Chocolate Tartlets
Georgian and Victorian Chocolate Full-Size Tart with Sugar Glaze
Georgian and Victorian Chocolate Full-Size Tart with Sugar Glaze
$42/6 tartlets; $78/12 tartlets
Georgian and Victorian Chocolate Full-Size Tart with Sugar Glaze
Georgian and Victorian Chocolate Full-Size Tart with Sugar Glaze
Georgian and Victorian Chocolate Full-Size Tart with Sugar Glaze
Can be made in custom sizes.
Starting at $65
c.1872 Victorian Pear Tartlets
Georgian and Victorian Chocolate Full-Size Tart with Sugar Glaze
c.1872 Victorian Pear Tartlets
These pear tartletss are based on an image found in the c.1872 British cookbook, The Royal Book of Pastry and Confectionary by Jules Gouffe
$48/6 tartlets; $88/12 tartlets
Mrs. Beeton's c.1891 Meat Pie
Mrs. Beeton's c.1891 Meat Pie
c.1872 Victorian Pear Tartlets
This faux pie was inspired by an image in the c.1891 publication of Mrs Beeton's The Englishwoman’s Cookery Book by Ward Lock and Co (London).
$65 as shown
Victorian Strawberry Tart
Mrs. Beeton's c.1891 Meat Pie
Victorian Strawberry Tart
This pie is based on a recipe from The Illustrated London Cookery Book (1852).
Size: About 7.5" Diameter
$65 as shown
(inquire about other fruit options)
Faux CAKEs
Victorian Melon Cake
Georgian and Victorian Turk's Head Cake
Late Georgian & Victorian Tea Cakes
Available in Other Colors
$55 (as shown)
Late Georgian & Victorian Tea Cakes
Georgian and Victorian Turk's Head Cake
Late Georgian & Victorian Tea Cakes
Also Available in Other
Shapes and Sizes
$36/6 tea cakes; $68 12 tea cakes
(as shown)
Georgian and Victorian Turk's Head Cake
Georgian and Victorian Turk's Head Cake
Georgian and Victorian Turk's Head Cake
c.1840s Earthenware
Turk's Head Cake Mould
$65 (as shown)
$50 (dusted with powdered sugar)
Victorian Iced Cake
Mid-Century Modern Pineapple Mint Cake
Georgian and Victorian Turk's Head Cake
Also Available in Other Colors
$65 (as shown)
Mid-Century Modern Pineapple Mint Cake
Mid-Century Modern Pineapple Mint Cake
Mid-Century Modern Pineapple Mint Cake
This cake was inspired by an advertisement for Dole Pineapple in a c.1948 Ladies' Home Journal magazine. A c.1930 cake pan is used.
$65 (as shown)
Victorian Glazed or Unglazed Baba
Mid-Century Modern Pineapple Mint Cake
Mid-Century Modern Pineapple Mint Cake
Baba is yeast-risen cake similar to brioche. An early reference to it is found in Louis Eustace Ude's c.1813 cookbook, The French Cook. Early baba cakes were not glazed; according toThe Royal Book of Pastry (1874) traditional baba was unglazed and was served with fortified wines. Over time, the recipe developed to include a fortified-wine flavored glaze.
Faux Baba Size: 7" d x 7.75" h
$100 (as shown)
Miscellaneous Faux Sweets
Late 18th century+ Charlotte Russe
Late 18th century+ Charlotte Russe
Late 18th century+ Charlotte Russe
Cream available in assorted colors or "flavors"
$75 (as shown)
Victorian Ice Creams
Late 18th century+ Charlotte Russe
Late 18th century+ Charlotte Russe
Assorted Moulded Ice Creams
(more options available, as well)
Starting at $30/6 as shown; $54/12 as shown
Victorian Iced Melon Dainty
Late 18th century+ Charlotte Russe
Victorian Iced Melon Dainty
c.1850-1900 Copper Mould
Starting at $59
Syllabub
Sugar Dusted Victorian Pudding
Victorian Iced Melon Dainty
These classic historic confections can be made to order in YOUR reproduction glasses of choice.
Starting at $18 (not including glassware)
Iced Victorian Pudding
Sugar Dusted Victorian Pudding
Sugar Dusted Victorian Pudding
This pudding was inspired by a recipe for Spotted Dick in Alexis Soyer's Soyer’s Shilling Cookery for the People (London and New York, 1856)
Cast in an early 20th c. Fortnum & Mason of Piccadilly Pudding Bowl
$50
Sugar Dusted Victorian Pudding
Sugar Dusted Victorian Pudding
Sugar Dusted Victorian Pudding
This pudding was inspired by a recipe for Spotted Dick in Alexis Soyer's Soyer’s Shilling Cookery for the People (London and New York, 1856)
Cast in a c.1911 Grimwades Quick Cooker Pudding Bowl
$45
Raised pies
Raised Pie 1
Raised Pie 1
Raised Pie 1
Raised Pie Basket Mould
Cast Size of Base: 5" l x 3" w
Cast Size of Top: About 7.5" l x 4" w
Height (as shown): About 6"
Height will vary based on customizations.
Starting at $85
Raised Pie 2
Raised Pie 1
Raised Pie 1
Raised Pie Fruit & Vine Mould
Cast Size of Base: About 6.75" D
Cast Size of Top: Ab
out 7" D
Height (as shown): About 6"
Height will vary based on customizations.'
Starting at $85
Faux breads, Pastry, BISCUITS, COOKIES
Johnny Cakes (Corn Cakes)
Late Georgian & Victorian Crumpets
Late Georgian & Victorian Crumpets
These corn cakes represent traditional breads consumed by enslaved laborers, indentured servants, and/or by those living in regions where Indian corn was the primary cereal grain.
$48 per set of 8 cakes
Late Georgian & Victorian Crumpets
Late Georgian & Victorian Crumpets
Late Georgian & Victorian Crumpets
The crumpets are based on a c.1824 recipe found in a Baltimore manuscript commonplace book..
$42/6 crumpets; $78/12 crumpets
Late Georgian & Victorian Muffins
Late Georgian & Victorian Crumpets
Georgian & Victorian Naples or Savoy Biscuits (Lady Fingers)
The muffins are based on a recipe found in Hannah Glasse's c.1747 cookbook, The Art of Cookery Made Plain and Easy (London) and other similar recipes from the Victorian period+.
$36/6 muffins; $68/12 muffins
Georgian & Victorian Naples or Savoy Biscuits (Lady Fingers)
Georgian & Victorian Naples or Savoy Biscuits (Lady Fingers)
Georgian & Victorian Naples or Savoy Biscuits (Lady Fingers)
Made in vintage Naples Biscuits pans.
$12 per pound
Georgian & Victorian Shrewsbury Cakes
Georgian & Victorian Naples or Savoy Biscuits (Lady Fingers)
Georgian & Victorian Shrewsbury Cakes
Made using late hand-carved wooden Georgian
pastry/sugar paste moulds.
$18 per pound
Victorian Sweet or Savory Patties
Georgian & Victorian Naples or Savoy Biscuits (Lady Fingers)
Georgian & Victorian Shrewsbury Cakes
Patties were a popular type of pastry made in the 18th and 19th centuries. They were made by sandwiching fillings between two sheets of puff pastry. Dried fruit with spices, lobster, oyster, etc were popular types. Available in assorted shapes and sizes.
Reference Source: The Royal Book of Pastry and Confectionary (London, 1874)
$36/6 patties; $68/12 patties
Miscellaneous Faux Items
Butter
Late Georgian/Early Victorian Cleaning Products
Loaf Sugar
Available in assorted prints using period-correct stamps, including the unique rectangular one pictured above dated 1820.
$12 per 4-ounces
Loaf Sugar
Late Georgian/Early Victorian Cleaning Products
Loaf Sugar
FAUX LOAF SUGAR
Cast in plaster of Paris
Available in three historically appropriate large sizes:
9": $28
12": $50
18": $78
Late Georgian/Early Victorian Cleaning Products
Late Georgian/Early Victorian Cleaning Products
Late Georgian/Early Victorian Cleaning Products
Assorted cleaning products based on recipes found in Robert Roberts, The House Servants’ Directory (Boston, 1827)
Option 1: Soft Soap
Option 2: Spot Remover for Cloth
Option 3: Furniture Cleaning Solution
Option 4: Italian Polish for Giving Furniture a Brilliant Lustre
Starting at $24 each