{"id":2854,"date":"2020-10-11T21:22:25","date_gmt":"2020-10-11T21:22:25","guid":{"rendered":"https:\/\/salonculinaire.com\/archer\/?page_id=2854"},"modified":"2025-11-28T22:31:01","modified_gmt":"2025-11-28T22:31:01","slug":"moulds","status":"publish","type":"page","link":"https:\/\/salonculinaire.com\/?page_id=2854","title":{"rendered":"Moulds"},"content":{"rendered":"

Large Kitchen Equipment –<\/a> Small Hand Tools<\/a> – Menus and Books<\/a> – Service Gear<\/a> – Moulds –<\/a> Copperware<\/a> – Cutters<\/a> – Canvas Art1<\/a> – Canvas Art2<\/a> – Decorative Tools<\/a> – Paraphernalia<\/a>.<\/span><\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
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<\/td>\nPewter Bombe Moulds Contributor: John Miller,Melbourne,\u00a0 Australia 1920 – 1960<\/span>
\nNote: the centre photo, showing the inside of the lid which moulds the ice cream into decorative shapes. Mould are for 8 – 10 covers.<\/span><\/td>\n<\/tr>\n
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<\/td>\nPewter Bombe Moulds Contributor :John Miller – Australia 1930 – 1960<\/span>
\nIndividual portion mould. Forms Ice cream into roses and bananas as seen. Hinges press the ice cream into shape.<\/span><\/td>\n<\/tr>\n
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<\/td>\nPewter Bombe Moulds\u00a0 Contributor:\u00a0John Miller – Australia\u00a01930 – 1960<\/span>
\nIndividual portion mould. Forms Ice cream into roses and bananas as seen. Hinges press the Ice cream into shape.<\/span><\/td>\n<\/tr>\n
<\/td>\n\"\"<\/span><\/td>\n<\/tr>\n
<\/td>\nAspic Moulds (Macedoine moulds) Contributor:\u00a0John Miller – Melbourne<\/span>
\n1850 – 1960 still used up to 1960<\/span><\/td>\n<\/tr>\n
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<\/td>\nAspic Moulds – 2 (Macedoine moulds) Contributor: John Miller – Melbourne<\/span>
\n1850 – 1960 still used up to 1960<\/span><\/td>\n<\/tr>\n
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<\/td>\nFluted Pie Mould – Contributor:\u00a0George Hill – Melbourne 1900- 1970<\/span><\/td>\n<\/tr>\n
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<\/td>\nChocolate mould-\u00a0Contributor:\u00a0John Miller – Melbourne.1940- 1950<\/span><\/td>\n<\/tr>\n
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<\/td>\nHot-Water Pastry Pie Mould – Contributor:\u00a0John Miller – Melbourne\u00a0 1940 1950<\/span><\/td>\n<\/tr>\n
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<\/td>\nMarzipan Moulds – Contributor:\u00a0John Miller – Melbourne \u00a01940- 1950<\/span><\/td>\n<\/tr>\n
<\/td>\n\"\"<\/span><\/td>\n<\/tr>\n
<\/td>\nChocolate moulds-\u00a0Contributor:\u00a0John Miller – Melbourne\u00a0 Ship moulded in chocolate – 1950<\/span><\/td>\n<\/tr>\n
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<\/td>\nTin chocolate moulds – Estimated 1920<\/span><\/td>\n<\/tr>\n
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<\/td>\nIndividual savarin moulds – Contributor:\u00a0John Miller – Melbourne\u00a0\u00a01940- 1950<\/span><\/td>\n<\/tr>\n
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<\/td>\nEaster Egg moulds –\u00a0Contributor:\u00a0John Miller – Melbourne 1940- 1950<\/span><\/td>\n<\/tr>\n
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<\/td>\nMetal Sugar Leaf –\u00a0Contributor:\u00a0George Hill – Melbourne\u00a01980 – 1990.\u00a0Still used by the few remaining sugar pullers. This mould was used to press out a leaf from pulled sugar for sugar baskets.<\/span><\/td>\n<\/tr>\n
<\/td>\n\"\"<\/span><\/td>\n<\/tr>\n
<\/td>\nAspic moulds –\u00a0 Contributor:\u00a0George Hill Melbourne- Australia\u00a01980 – 1990<\/span><\/td>\n<\/tr>\n
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<\/td>\nCopper moulds for bombs, baba and savarin Contributor:\u00a0Graham Dodgshun – Melbourne- Australia 1950<\/span><\/td>\n<\/tr>\n
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<\/td>\nPiping set – Cake decor\u00a0 – Contributor:\u00a0Jock Stewart Sydney. Australia 1960 – 1980<\/span><\/td>\n<\/tr>\n
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<\/td>\nMadeleine Moulds – Contributor:\u00a0Jock Stewart Sydney. Australia\u00a01960 – 1990<\/span><\/td>\n<\/tr>\n
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<\/td>\nRavioli Moulds – Contributor:\u00a0Jock Stewart Sydney. Australia\u00a01960 – 1990<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Large Kitchen Equipment – Small Hand Tools – Menus and Books – Service Gear – Moulds – Copperware – Cutters – Canvas Art1 – Canvas Art2 – Decorative Tools – Paraphernalia. Pewter Bombe Moulds Contributor: John Miller,Melbourne,\u00a0 Australia 1920 – 1960 Note: the centre photo, showing the inside of the lid which moulds the ice […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-templates\/full-width.php","meta":{"footnotes":"","_wp_rev_ctl_limit":"5"},"class_list":["post-2854","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/pages\/2854","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/salonculinaire.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2854"}],"version-history":[{"count":5,"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/pages\/2854\/revisions"}],"predecessor-version":[{"id":4155,"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/pages\/2854\/revisions\/4155"}],"wp:attachment":[{"href":"https:\/\/salonculinaire.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2854"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}