To create whimsical seafood mousses, Saint-Pierre and Miquelon cooks use fish-shaped molds. Such molds date to the 1300s, when shaped pewter and carved wood helped create eye-catching banquet dishes. In 17th-century England, Wedgewood and other 1 ceramic molds were favored for holiday puddings. 2 Copper molds gained status in the 1830s when advances in plating and tinning made the metal safe for foods. A century later, Jell-O popularized molds in the U.S. by giving away 3–5 aluminum versions.