A Taste of History 
with Joyce White
A Taste of History 
with Joyce White
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    • HISTORIC PUDDINGS
    • HISTORIC CREAMS
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    • HISTORIC GELATINS
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    • HISTORIC BEVERAGES
    • FOOD HISTORY SNIPPETS
  • CONTACT JOYCE
  • More
    • HOME
    • ABOUT
    • FAUX FOOD SHOP
    • Riversdale House Museum
      • FOOD HISTORY VIDEOS
      • SPECIAL FOOD EXHIBITIONS
      • MORE FOODWAYS EXHIBITIONS
    • HAMMOND-HARWOOD HOUSE
      • PERIOD DINING AT HHH
      • MARYLAND'S WAY RECIPES
      • COOKING VIDEOS FOR KIDS
    • MORE MUSEUM WORK
      • MD CTR HIST & CULTURE
      • HISTORIC ANNAPOLIS
    • BOOK A POWERPOINT
      • PROGRAM TOPICS
      • BOOKING A PROGRAM
    • RECIPES, ARTICLES, VIDEOS
      • CHOCOLATE RECIPES
      • MARYLAND FOOD
      • THANKSGIVING RECIPES
      • CHRISTMAS RECIPES
      • DINING WITH JANE AUSTEN
      • HISTORIC SAVOURY DISHES
      • HISTORIC SAUCES/DRESSINGS
      • HISTORIC BREAD RECIPES
      • HISTORIC CAKE RECIPES
      • ROUTS & ROUT CAKE RECIPES
      • HISTORIC PIES & TARTS
      • HISTORIC COOKIE RECIPES
      • HISTORIC GINGERBREAD
      • HIST. PRESERVES/PICKLES
      • HISTORIC PUDDINGS
      • HISTORIC CREAMS
      • HISTORIC FROZEN RECIPES
      • HISTORIC GELATINS
      • MISCELLANEOUS CONFECTIONS
      • HISTORIC BEVERAGES
      • FOOD HISTORY SNIPPETS
    • CONTACT JOYCE

  • HOME
  • ABOUT
  • FAUX FOOD SHOP
  • Riversdale House Museum
  • HAMMOND-HARWOOD HOUSE
  • MORE MUSEUM WORK
  • BOOK A POWERPOINT
  • RECIPES, ARTICLES, VIDEOS
  • CONTACT JOYCE

NOW OPEN & TAKING ORDERS

CONTACT JOYCE

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

History of Blancmange

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



Click to Inquire about making a fish pond surface

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)

ADDITIONAL MOULD SHAPES AND DESIGNS ARE ALSO AVAILABLE; IMAGES COMING SOON...

ADDITIONAL MOULD SHAPES AND DESIGNS ARE ALSO AVAILABLE; IMAGES COMING SOON...

ADDITIONAL MOULD SHAPES AND DESIGNS ARE ALSO AVAILABLE; IMAGES COMING SOON...

ADDITIONAL MOULD SHAPES AND DESIGNS ARE ALSO AVAILABLE; IMAGES COMING SOON...

ADDITIONAL MOULD SHAPES AND DESIGNS ARE ALSO AVAILABLE; IMAGES COMING SOON...

ADDITIONAL MOULD SHAPES AND DESIGNS ARE ALSO AVAILABLE; IMAGES COMING SOON...

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

MOre Recipe Info

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



More Recipe Info

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

MOre Recipe INfo

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

MOre Recipe INfo

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



More Recipe Info

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



More Recipe Info

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

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