[Sca-cooks] Old Springerle Recipes?

[Johnna Holloway]

Gingerbread, springerle, speculaas, shortbread, tirggel, bildlebkuchen, lebkuchen and honey cakes are some of the cookies, which lend themselves to being molded or printed. A replicamold can be used for a variety of cookies.

Actually a recipe for  Springerle appears in the first printed cookery book from Austria. Our friend  and former list member Professor Thomas Gloning found and translated the recipe. It's in the Florilegium. 
Gloning, Thomas. “Letter on Springerle.” 27 January 2000. Food-Germany File. Stefan’s Florilegium. www.florilegium.org [Earliest printed recipe for springerle dating from 17th century.]

Another article which goes into their early history is:
Hudgins, Sharon. “Edible Art: Springerle Cookies.” Gastronomica. IV, no.4, 2004. pp. 66-71. Provides interesting reading & a list of sources for those desiring more information on molds. Online through Jstor.
 
The honey cakes known as Tirggel are not the same item. My article on replica molds and cookies has all the info. 
https://cynnabar.org/files/Citadel2014-Winter.pdf <https://cynnabar.org/files/Citadel2014-Winter.pdf>

Johnnae

Sent from my iPad

> On Jan 7, 2017, at 2:25 PM, JIMCHEVAL at aol.com wrote:
> 
> The earliest reference I see for these is from 1850:
> 
> https://books.google.com/books?id=peXZE1C8OkYC&dq=tirgeli&pg=PA222#v=onepage
> &q&f=false
> 
> They were also known as tirgeli, which seems to be the older word. Grimm  
> says they were a specialty of Swabia, made in the shape of a hare, but gives 
> no  dating.
> 
> Nor does the combination of sugar, anise and flour come up in  early 
> searches, though it's not an unlikely one - anise was sometimes used in  French 
> breads in earlier centuries and presumably in German ones too. But that  is no 
> guarantee they were used in a particular cookie.
> 
> jC
> 
> Jim  Chevallier
> _www.chezjim.com_