Vintage new old stock springerle / tirggel / gingerbread mold with 15 designs

Description: Please see my other listings for more new and vintage molds! New old stock, over 50 years old, springerle / tirggel mold with 15 designs, depicting lovers, friends, mothers and children, etc. This mold would be great for springerle, tirggel, gingerbread, sugar cookies, chocolate, fondant, and ???.Made in Germany of a sturdy plastic/resin.Size: Approx. 9" x 7", with each picture approx. 1-5/8" x 2-1/8"Comes with a charming recipe card written German script, dated 1973. Apparently 3 sons are required. :) Very roughly translated, the card says: That's how they used to do it. A two-hundred year old springerle recipe from an anonymous author from Basel. Take a pound of flour, sift it finely and put it in the oven overnight. Take a pound of dry sugar and four eggs, but large, two tablespoons of brown aniseseed; If you want it fine, you should bake it in the oven. Two tablespoons of the old Baselbieter Kirsch (lift them well and drive away the egg sludge), sugar, eggs, and aniseed. Let the eldest boy stir it, then the second eldest, then the third, together for at least an hour, then add the chriesi (?) water. Add the flour and work the dough on the baking board until it is nicely combined. Roll out the dough, but not too thinly, and press the model with care and strength. Then put everything on a wooden board in the heat for 24 hours and bake at low heat. To make them nice and white, dust them with flour before baking and blow it away afterwards. If they don't get a foot, then scold the boys or the maid: it was badly stirred or there was a draft in the room. Springerle without little feet are a nuisance.2nd side of card, roughly translated: This is how they succeed! Recipe for Aenisbrotli/Springerle Ingredients for the dough 4-5 eggs (220 g without shell) 500 g powdered sugar 1 tablespoon cleaned and lightly roasted anise 500 g flour Processing Beat the eggs and sugar with a hand mixer to form a white, fluffy cream. Add the anise and flour, knead together lightly and let rest for ten minutes. Knead with a little flour sprinkled on the table. The dough should still be slightly sticky! Divide the mixture into four parts; roll out individually on a little flour to about a centimeter thick. Then continue rolling very lightly, with almost no pressure, until the dough is still about 3/4 centimeter thick. If necessary, dust lightly with flour. The dough must now have a very smooth surface that feels like silk. Now lightly and evenly flour it with the flat of your hand and briefly roll over it with the rolling pin. Spread some more flour over the dough. Now press the model in lightly and evenly, pierce or cut it out and place it on a tray lined with baking paper. Always add a little new dough to the remaining dough so that the moisture is retained. If the mixture becomes too dry due to repeated kneading, moisten your hands lightly with water to work it. Let the anis bread rolls stand in a warm, dry place for 24 hours before baking. Bake The anis bread rolls are baked at approx. 160 degrees Celsius for 15 to 20 minutes with more bottom heat than top heat (or at the very bottom of the oven) They should remain white on top. Let them cool on the baking paper and only then carefully remove them. Fast shipping from a smoke-free home.I'm happy to combine items to save on shipping costs.If you purchase more than 1 item from me, please wait for an invoice reflecting combined shipping.Please ask questions or request additional photos prior to bidding.

Price: 45 USD

Location: New Milford, Connecticut

End Time: 2024-12-06T22:05:49.000Z

Shipping Cost: N/A USD