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.
Inspired by Antonin Careme's early 19th century confections, this elaborate croquembouche can be garnished to suit any occasion.
$250
These cakes can be made in a range of sizes. The one pictured measures 12" in diameter by 6" high (plus ornaments on top) and is decorated with baroque-inspired motifs.
These cakes can be made in a range of sizes.
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
$140 (as shown)
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)
Made in a Victorian copper border mould (open 0in center, like an early bundt or tube pan).
$110 (as shown)
Also Available in Other
Shapes and Sizes
$36/6 tea cakes; $68 12 tea cakes
(as shown)
Available in Other Colors
$55 (as shown)
c.1840s Earthenware
Turk's Head Cake Mould
$65 (as shown)
$50 (dusted with powdered sugar)
Available in Range of Colors
$75 (as shown, not including cake plate)
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)
Add life and movement to your historic house museum's kitchen by displaying a cake in the process of being prepared for service.
$75
Have you opened a new location, redesigned your shop, or added a new product or service? Don't keep it to yourself, let folks know.
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 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
As picture: $100
As pictured: $250
Partially carved, stuffed turkey.
$350
Partially Carved Smoked Ham Butt
$300
Set of Four
$75
$75
Set of 4
$75
$100
Set of 4 Slices: $32
$7 each
Starting at $100
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)
$12 each
Cutlets and Greens in an Espagnole Sauce
$150
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
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
This pudding is designed after those boiled in a pudding cloths.
Custom Icing styles Available
8" diameter: $75
Large: 9.6" diameter: $100
Half-Loaf: $230
Price Per Slice: $25
Butter Add-On: $5 per slice
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
Hot Rolls Fresh Out of the Pan
(according to Mary Randolph's c.1824 recipe)
$100
The crumpets are based on a c.1824 recipe found in a Baltimore manuscript commonplace book..
$42/6 crumpets; $78/12 crumpets
$48 per set of 8 individual cakes
Upgrade: Stack of 4 cakes topped with butter and molasses (inspired by George Washington's favorite breakfast). $36
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
Hominy grits in a bowl/crock of your choosing.
Starting at $25 plus cost of bowl/crock
$8 each
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
$12 each
Tartlets available in blueberry and raspberry.
$10 each
$8 each
Available with tops in assorted shapes (stars, hearts, rounds, etc.)
$10 each
Can be made in custom sizes.
Starting at $65
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
This pie is based on a recipe from The Illustrated London Cookery Book (1852).
Size: About 7.5" Diameter
$80
Size: About 7.5" Diameter
$80
$75
Made in vintage Naples Biscuits pans.
$12 per pound
Made using late hand-carved wooden Georgian
pastry/sugar paste moulds.
$30 per pound
Plain: $16/dozen or $30/2 dozen
Iced: $19/dozen or $35/2 dozen
(2.5" long hearts)
Resin "wine" in reproduction 7 ounce capacity La Rochere Perigord, made by the oldest French glass factory, founded in 1475, using an historic pattern appropriate for the late Georgian and Victorian periods.
Set of 6: $120
These classic historic confections can be made to order in YOUR reproduction glasses of choice.
Starting at $18 (not including glassware)
Available in assorted prints using a crock/bowl of period-correct stamps, including the unique rectangular one pictured above dated 1820.
$12 per 4-ounces
FAUX LOAF SUGAR
Cast in plaster of Paris
Available in three historically appropriate large sizes:
9": $28
12": $50
18": $78
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
Set of 12 Spears: $36
Whole (Set of 12): $30
Cuts (Set of 12): $18
Set of 16 Pieces: $36
Set of 20 Carrots Sticks: $36
Prices Vary Based on Crock Size and Pickle Choices
A variety of beans in sauces or pickle liquids can be made to your specifications.
Pricing starts at $25.
c.1769-1780 Wedgwood Melon Mould
Cast Size: 3.5" l x 2.5" w 1" h
Starting at $23
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
c.1780 Creamware Footed Mould
Cast Size: 5.25" l x 4.25" w x1.5" h
Starting at $32
c.1780 Creamware Mould
Cast Size: Approx. 6.5" long x 5" wide x 1.75" high
Starting at $52 ($57 as shown with 2 colors)
c.1780 Creamware Mould
Cast Size: Approx. 3.75" long x 2.5" wide x 1" high
Starting at $21
c. 1820 Creamware Mould
Cast Size: 4.5" long
x 3" wide x 1" high
Starting at $23
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
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
Design Based on 19th c. Staffordshire Core Mould
Cast Size: 2.25" base diameter x 3" high
$51
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)
c.1850 White Ironstone Mould
Cast Size: 6.75" l x 3.75" w x 2" h
Starting at $61
c.1860 White Ironstone Mould
Cast Size: 4.5" l x 3" w x 1.5" h
Starting at $23
c.1840-1868 Wedgwood Ironstone Mould
Cast Size: 6"l x 4"w x 3"h
Starting at $61
c.1860 Mintons Ironstone Mould
Cast Size:
6.5" l x 4.5" w x 2.25" h
Starting at $59 ($74 as shown)
c.1860 White Ironstone Mould
Cast Size: 7.5" l x 4.5" w x 3" h
Starting at $63 ($68 as shown)
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)
c.1880 Ironstone Mould
Size: 6.5" l x 4.75" w x 3" h
Starting at $71
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)
c.1890s Petrus Ragout Mould
Cast Size: 7" l x 5.75" w x 2.75" h
Starting at $81 ($86 as shown)
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)
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.1925-29 Shelley Queens Mould
(Designed for the Queens Hotel, London)
Cast Size: 5.5"d x 3.25"h
Starting at $56
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)
Cream available in assorted colors or "flavors"
$110 (as shown)
Assorted Moulded Ice Creams
(more options available, as well)
Prices Vary
c.1850-1900 Copper Mould
Starting at $59
Starting at $12 each plus cost of chosen glassware.
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