[Sca-cooks] Old Springerle Recipes?

[JIMCHEVAL at aol.com]

I'm sure this has shifted over time (the French pain benit used to be a  
distinct bread, but after a while it was basically the same as brioche). One  
German and one American recipe treat them as synonymous, but in the 
nineteenth  century.
 
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 

FRENCH BREAD HISTORY:  Seventeenth century bread
http://leslefts.blogspot.com/2016/02/french-food-history-seventeenth-century
.html





In a message dated 1/7/2017 5:10:52 P.M. Pacific Standard Time,  
t.d.decker at att.net writes:

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.