Faux Food Categories

Inspired by Antonin Careme's early 19th century confections, this elaborate croquembouche can be garnished to suit any occasion.

$250

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

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 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

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

$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

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

Available with tops in assorted shapes (stars, hearts, rounds, etc.)

$10 each

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

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

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. 1820 Creamware Mould

Cast Size: 4.5" long

 x 3" wide x 1" high

Starting at $23 

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.