Last week, Mrs Brown and her team of helpers were busy making jellies in the historic kitchens. We started by going back to basics and making the very first type of jelly - a medieval meat jelly - before creating Tudor, Georgian and Victorian fashions. The time and dedication it took to set the gelatine used to make jelly - over ice - as well as the intricate patterns and designs - meant that jelly was a preserve of the rich and was a symbol of wealth and status.
Once you've browsed the gallery below, why not take a look at the Historic Food website for more traditional jelly creations!
SarahConservation Assistant (and new-found jelly enthusiast)
|Visitors to the House on Saturday would have been greeted with the smell of pig as a head and trotters were boiled in order to make traditional brawn and meat jellies! Here Jacky is straining the mixture.|
|The result of the pig! A traditional meat jelly, set in one of the copper moulds from the kitchens.|
|Jacky prepares an eighteenth century dish of ham and eggs. An almond milk jelly is set inside emptied egg shells and arranged on a coloured almond jelly that has been chopped up to look like ham...|
|...The finished product was very convincing!|
|This eighteenth century chequered or 'ribboned' jelly is creating by setting different coloured layers of jelly in turn, before slicing them up, turning them around and resetting them with a clear jelly to create the chequered effect.|
|Caroline sets different coloured layers of jelly in small glasses...|
|...resulting in this stunning centre piece! A modern adaptation of a traditional Georgian fashion, where they had specific jelly stands with glasses set into the stand to hold the jellies.|
|Three different flavoured jellies made using the gelatine from the boiled up pig, including elderflower flavour and orange and cinnamon.|
|These impressive jellies are easy to make at home - why not have a go!|