[Sca-cooks] Old Springerle Recipes?

[Terry Decker]

The basic recipes for springerle and tirggel are different.  Springerle are 
made of flour, sugar, egg and anise.  Tirggel are roughly 1/3 honey, flour, 
sugar and water with the sugar probably being a more modern addition to the 
recipe.

According to the Schweizerisches Idiotikon, the earliest written reference 
(spelled "dirgel") is from 1461.  There are other references from the 15th 
and 16th Centuries that are more informative than the first reference.

Bear


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_
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