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Couldn't resist this....... but what IS it???

  • j

I found this at the Goodwill and, sucker that I am for unusual baking
equipment, couldn't think of leaving it. It's made in France, about
13" high, the closed end is the size and shape of a small tart pan
and the open end is about 6" wide. There is a lid with a handle. I've
taken it to a couple of professional bakers who had no clue what it
was. Any ideas out there?

I attached an outside image and a pic of the inside as well.


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  1. an old pudding mold? I think Martha Stewart has a collection

    1. Is there any chance it is an aspic/gelatin mould?

      1. More photos, please, but this may be an enormous butter mold/press.

        1 Reply
        1. re: kaleokahu

          Thank you all for your quick responses. I think that pudding and gelatin are unlikely contents due to the height and relatively small diameter - I did go right to Google images to investigate further, though, since I'd only looked at bakeware previously. A butter mold is an intriguing idea - it would hold about three pounds of butter, but what a wild and wonderful monument to set out! I will post some more pix later. Muchas gracias!

        2. Maybe it's a candle mold and nothing to do with baking.

          3 Replies
              1. re: monku

                Upon further review and enlargement of the photos, I'm with you--it's a candle mold. What looked like round pyrex or glass in small format looks like a tinned steel in a star pattern in enlarged format.

              2. The fact that it has a lid says to me that the greatest probability is that it's a pudding mold. Assuming it's leak proof, no law says you couldn't use it as a gelatin or even ice cream mold. Oil the interior and pack it tightly with a pilaf, then turn onto a platter before serving? Bread pudding? Lucky you! It looks like a fun piece of kitchen equipment!

                6 Replies
                1. re: Caroline1

                  I don't thing pudding or gelatin could stand that tall on it's own without collapsing.

                  1. re: monku

                    I'm thinking candle mould now, too!

                    1. re: monku

                      When I say pudding, I mean solid things like Christmas/Plum Pudding. Yes, they will stand that tall. I've made them before. As for molded gelatin, I'm not talking a box of Jell-O, but if you make it strong enough, it will work. But when I mold gelatin in such molds and need them to stand for a long time at room temperature such as on a buffet table, I use agar agar. Works every time! '-)

                      1. re: Caroline1

                        Thanks for the clarification, Caroline1. I've never tried that type of pudding nor used agar agar in gelatin. Definitely worth a try. By the way, I enjoy your posts and truly appreciate your wealth of knowledge and experience..

                        1. re: janeh

                          Thank you, Jane! Hey, September is almost gone and it's not too early to start thinking about December. A really fun thing to do, even if you don't have a drop of English blood in you or even if you're not even a Christian, is to have a Plum Pudding Party somewhere around the holidays. If you live in an area where it gets really cold, that's great, or if you have to simulate "winter" by cranking up the air conditioning just so you can tolerate a roaring fire in the fireplace where stockings are hung with care, that will work too. Gather a bunch of friends for an evening. The guy with the most melodious voice is appointed to read Dicken's "A Christmas Carol" aloud, and then when he's finished, turn down the lights and bring in the flaming plum pudding! Home made is best, but you can get some passable store bought. In either case you have to heat/steam them before serving, then douse them with a good dose of brandy, have the lights turned down low and bring in the plum pudding in all dancing in blue brandy flames! A sight to behold! Serve with brandy sauce, and hot buttered rum or Tom and Jerries to drink are lovely. Helps to make the season bright! Even if you only do this once in your entire life, it will build rich memories that last everyone for the rest of their lives. It's fun! '-)

                          1. re: Caroline1

                            Thank you, Caroline - it will be done! That sounds like great fun! I live in northern Arizona where it gets good and cold, though not miserably so. I even have a reader in mind. I may seek you out for a consultation as the holidays approach. Many thanks.

                            - Jane

                  2. I don't know what that thing is but my guess would be some kind of bread mold. However, the thought that it isn't for cooking might also be a distict possibility. Two times I have found trumpet mutes in the cooking section at Goodwill because the people there obviously did not know what it was.

                    3 Replies
                    1. re: John E.

                      I think that I'm going to just try using it. Maybe bake a panettone or an eggy-sweet bread. After that maybe give it a whirl with ice cream - I'm picturing coffee ice cream with a chocolate top. I'll post pix when I actually get around to doing this. Thanks for all of your thoughts on this - I welcome more ideas that anyone might have!

                      And John E.....there are such treasures to be found at the Goodwill because people don't know what they are, trumpet mutes not withstanding! Keeps me going back...

                      1. re: janeh

                        Me too. I got a 5 quart Tramontina saute pan with lid for $20. It looked like it had never been used.

                        1. re: janeh

                          I guess if were a candle mold there would be wax on it somewhere that couldn't be removed.

                      2. If it was a candle mold, there would be a hole at the top for the wick to come through. It does look like a mold of some sort to me.

                        1. You say it's made in France. What are the exact markings on it?

                          1 Reply
                          1. re: taos

                            I'm not at home, but I think that just "France" is stamped in small letters on the lid or handle.

                          2. A mold for an entremets glacé, frozen ice cream-ish dessert? Since it's metal a mixture would freeze in it and unmold from it relativeky easily.

                            1. Could be a bavarois mold? It may be able to stand on its own, considering it would have gelatin and cream.

                              3 Replies
                              1. re: souschef

                                At 13 inches/33.02 cm tall, do you think?

                                1. re: buttertart

                                  13" tall with a 6" base is not too far-fetched, I think; besides, it does taper at the top Would be interesting to try it.

                                  Appreciate the conversion to metric :)

                                  1. re: souschef

                                    Just in case inches were completely beyond the pale.