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Widths are 7 1/4”- 6” -6“ -4”
Depths range from 4” down to 2.5”
I left these with their original patina. They were very dusty as if they sat for many, many years. The kind of dust you have to soak off. I wiped them lightly then dried them.
They would be beautiful on display but you could opt to use them once you’ve had the inside checked if they need to be decorated for baking.
I could not find any markings. I put Europe in as where the items were made since there was no way to narrow that down.
There are very few minor dings but are in really good condition for their age.
These go in the hundreds for one mold depending on desirability and condition.
These types of molds were popularized during the Victorian Era (1837 to 1901) where they were used to make classic European dishes such as blancmange (a dairy-based gelatin dessert), savory chicken and ham pie, cakes and puddings.
