A 200-year-old condom with an erotic etching of a NUN and cheeky three-word French message revealed
A RARE condom with erotic etchings of a nun from almost 200-years ago has gone on display for all to see.
Drawings on the ancient contraceptive show a nun partially undressed pointing at the erect genitals of three clergymen alongside a three word message in French.
3
The condom measures 20cm long
Credit: Kelly Schenk/Rijksmuseum
3
It's now on display at an exhibition about sex work
Credit: AFP
It says "Voila, mon choix" which means "There, that's my choice" or "This is my choice".
This appears to be a reference to a painting called The Judgment of Paris, which shows the Trojan prince Paris judging a beauty contest between three goddesses.
The condom is thought to be a souvenir from a posh Parisian brothel dating back to 1830.
This era was fraught with fears of unwanted pregnancy and sexually transmitted diseases - especially syphilis.
Read more about history
Experts say its owner would have been "fairly sophisticated and well-educated".
"In the 1830s, when this condom was made, the use of condoms was still frowned upon, especially by the church," explained Joyce Zelen, curator at the Rijksmuseum where the condom is on display.
"They were mostly sold under the counter at brothels or barber shops, though there are some reports of luxury shops offering bespoke tailoring."
The condom measures at a generous 20cm in
Most read in Science
But it was inspected with a UV light and not thought to have been used.
Unlike today's latex condoms, it's believed this early version is made from a sheep's appendix.
The museum bought the piece for €1,000 (£840) at an auction in Haarlem last November.
It's now part of an exhibition about 19th century sex work.
A bald man, a thin man and a slightly overweight one can be made out on the drawing, experts say.
But it's unclear who the nun is pointing at.
"That way, any type of man could feel spoken to," Zelen added.
3
Message on the condom translates to 'This is my choice'
Credit: Rijksmuseum
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Irish Examiner
3 hours ago
- Irish Examiner
Michelle Darmody: How to make a peach traybake that feeds a dozen
This soft and fruity crumble-topped sponge is baked in a large flat tray so it can be cut up and divided easily. It works well with any stone fruit, which are all coming into their own this time of year, but peaches give a particularly deep and dense colour. The juiciness of peaches varies greatly. In Ireland, unfortunately, many peaches are packed off to our shops while ripening en route, missing out on that transformative sun-kissed effect that creates the distinctive flavour of those found in hotter climates. Unlike many other fruits that lose some of their vitality when cooked, peaches, even hard underripe ones, can intensify and become richer and smoother when used in baking. Raspberries and peaches are paired together in various desserts, as they both ripen as the summer begins to warm up, but they also provide great balance to each other. Raspberries add a tartness which enlivens the peaches' sweetness. Melba is a famous pairing of vanilla ice cream and soft peaches topped with raspberry coulis. It was invented in the Savoy Hotel in London by the famous French chef Auguste Escoffier. This traybake mirrors Melba's simple and elegant flavours. Peach Traybake recipe by:Michelle Darmody This soft and fruity crumble-topped sponge can be cut up and divided easily Servings 12 Preparation Time 20 mins Cooking Time 40 mins Total Time 60 mins Course Baking Ingredients For the topping 50g cold butter, cubed 100g demerara sugar 85g self-raising flour Zest of 2 oranges 20g porridge oats For the base 100g soft butter 150g golden caster sugar 1 egg, lightly beaten 1 tsp vanilla extract 280g self-raising flour, sieved 120ml milk 350g ripe raspberries, roughly mashed 350g peaches, stoned and sliced Method Line an 8 x 12 inch baking tray with parchment. Preheat your oven to 180°C/gas mark 4. To make the topping, rub the butter into the sugar, flour and zest until it resembles rough breadcrumbs. Stir in the porridge oats and set aside in a cool place. To make the traybake, cream the butter and sugar until light and fluffy. Gradually add the egg and vanilla until combined. Stir in the flour. Add the milk to the batter to make it a smooth consistency. Stir in the mashed raspberries. Spread the batter into the prepared tin. Dot the peach slices on top, pressing them down a little. Sprinkle the topping over the peaches. Place into the centre of the preheated oven. Bake for 40 minutes or until a skewer comes out clean from the cake. Once cool enough to handle, remove the traybake onto a wire rack to cool then slice. Baker's tips To line your tin, cut a rectangle of parchment larger than the tin, then make four diagonal cuts the depth of your tin, one at each corner. Place the parchment over the tin and shape it into the base and sides with your hands, ensuring it is free of wrinkles. If you find it easier you can rub a small bit of butter onto the tin, so the parchment sticks to it. This also helps to keep the parchment in place when you are scooping the batter into the tin. When making the crumble topping, it is important to ensure that the butter is cold and becomes properly incorporated into the dry ingredients, otherwise you will not get that lovely crisp texture which contrasts with the soft sponge below. When you have set the topping aside and are making the sponge layer below you can store it in the fridge or a cool part of your kitchen. If your sponge is flat or too dense it is because there is a lack of air. Sieving the flour not only aerates it; it also removes lumps so it can incorporate with the rest of the ingredients more easily. When creaming the butter and sugar for the sponge layer, you will need room temperature rather than cold butter. Use a low to medium speed on your mixer until combined, then turn it up to a high speed. You want a soft, creamy texture with lots of air incorporated into it. The mixture will change colour to a pale creamy white when enough air has been added. You can scrape down the sides of the bowl as you are creaming the ingredients to ensure everything is well incorporated. If your batter begins to split or curdle as you add the eggs, add in a spoon of the flour and continue. The slices will last three days in the fridge, but the topping may lose some of its crispness. This can be frozen after it has been cut into slices. Three delicious variations: Apricot and almond This recipe works well with a strong almond flavour added to it. I like to add at least one teaspoon of almond essence in place of the orange zest and then slivered almonds in place of the oats. Instead of peaches, I use apricots, the combination of almond, raspberry and apricot works very nicely. Mixed berry Using berries to top the cake as well as the mashed raspberry in the sponge gives a tart and colourful result. I add a mixture of 350g chopped strawberries, raspberries and blackberries in place of the peaches. Apple and pecan Stew 350g of cooking apples (350g weight after the apple has been peeled and cored). Once soft, let the apple cool. Make the recipe using the stewed apple in place of the mashed raspberries. Read More Michelle Darmody: How to bake the ultimate summer pudding
Irish Examiner
15 hours ago
- Irish Examiner
Veterans attend Normandy commemorations on 81st anniversary of D-Day
Veterans gathered in Normandy on Friday to mark the 81st anniversary of the D-Day landings – a pivotal moment of the Second World War that eventually led to the collapse of Adolf Hitler's regime. Along the coastline and near the D-Day landing beaches, tens of thousands of onlookers attended the commemorations, which included parachute jumps, flyovers, remembrance ceremonies, parades and historical re-enactments. Many were there to cheer the ever-dwindling number of surviving veterans in their late 90s and older. All remembered the thousands who died. US defence secretary Pete Hegseth commemorated the anniversary of the D-Day landings, in which American soldiers played a leading role, with veterans at the American cemetery overlooking the shore in the village of Colleville-sur-Mer. US defence secretary Pete Hegseth lays a wreath of flowers during the ceremony in Colleville-sur-Mer (Thomas Padilla/AP/PA) The June 6 1944 invasion of Nazi-occupied France used the largest-ever armada of ships, troops, planes and vehicles to breach Hitler's defences in western Europe. A total of 4,414 Allied troops were killed on D-Day itself. In the ensuing Battle of Normandy, 73,000 Allied forces were killed and 153,000 wounded. The battle – and especially Allied bombings of French villages and cities – killed around 20,000 French civilians between June and August 1944. The exact German casualties are unknown but historians estimate between 4,000 and 9,000 men were killed, wounded or missing during the D-Day invasion alone. 'The heroism, honour and sacrifice of the Allied forces on D-Day will always resonate with the US armed forces and our allies and partners across Europe,' said Lieutenant General Jason T Hinds, deputy commander of US Air Forces in Europe – Air Forces Africa. Guests attend the ceremony at the US cemetery (Thomas Padilla/AP/PA) 'Let us remember those who flew and fell. Let us honour those who survived and came home to build a better world. 'Let us ensure that their sacrifice was not in vain by meeting today's challenges with the same resolve, the same clarity of purpose and the same commitment to freedom.' Nearly 160,000 Allied troops landed on D-Day. Of those, 73,000 were from the United States and 83,000 from Britain and Canada. Forces from several other countries were also involved, including French troops fighting with General Charles de Gaulle. The Allies faced around 50,000 German forces. More than two million Allied soldiers, sailors, pilots, medics and other people from a dozen countries were involved in the overall Operation Overlord, the battle to wrest western France from Nazi control that started on D-Day.
Irish Independent
a day ago
- Irish Independent
Wexford birthplace of Guinness Book of World Records seeks to complete collection of every annual since 1955
At one time it was a source of unending wonder in households across Ireland. When the latest Guinness Book of World Records made its way into the house for Christmas or as a birthday present, it would spark hours of leafing through, analysing facts and figures and becoming entranced by images of the man with the longest fingernails in the world or the person with the record for the most clothes pegs attached to their face. Its now well publicised that Castlebridge, Co Wexford, is the birthplace of the Guinness Book of World Records and as it approaches its 76th anniversary, the local community are urging people to search their shelves and comb their attics for some missing volumes they require to complete the set. "We're building a complete collection of every annual Guinness Book of World Records from 1955 to 2025 right here in Castlebridge, and we're almost there,' the appeal stated. 'Unfortunately, a few editions are still missing and a few of our older books could use an upgrade.' In terms of the missing volumes, the group are seeking to track down the Guinness Book of World Records from 1957, 1959, 1961, 1963, 1974, 1980, 1981, 1982, 1984, 1986, 1993, 1994, 1996, 2003, 2006, 2013, 2022, 2024 and 2025. They are also seeking to replace damaged copies of the editions from 1970, 1971, 1976, 1977, 1983 and 1985. "We've already collected over 50 editions, including a couple of French versions,' the organisers said. 'The majority of books in our possession were handed down by the late Barney Murphy.' So the Wexford public are being asked to have a look in their attics, garages or school libraries and see if they can help complete the village collection. Every donor will be listed as a 'Castlebridge Collection Contributor', will be given a certificate of thanks and will be featured during the 75th anniversary next year. Those with any of the missing copies can get in touch with John Ryan via the Castlebridge Inspire Facebook page.
