Jarrin's gum press. 1837 (image above)
"Should much of it be wanted, a press, will be found useful; it was invented by the Author [Jarrin] when he was in the habit of mixing sixty or eighty pounds of gum paste every week, and he found it very serviceable. The gum is to be put in a bag of thick linen, tightened and fixed within a cylinder, pierced as in Plate II. Fig. 3."
William Jarrin’s The Italian Confectioner. London: 1837 3d ed"Fancy cookie press" 1917
"Pewter Syringe, or CylinderJeanes, William Gunter’s Modern Confectioner London: 1870 3d/ 1861
"COOKIES AS BEAUTIFUL AS “TASTY”
ONE of the “drawing cards” of the professional baker is the attractive appearance which he gives his wares. The home cook easily can become his rival if she will acquire some of his tools, among them the fancy cookie press.
The cold cookie dough is put into a cylinder. Beyond it is one of a choice of dies with a small opening of fancy shape. Behind it is the pressure of a plunger worked by a handle. The dough has no alternative but to come out in a continuous line of ornamental surface. The cook then cuts the cookie dough ribbon and forms it into bars, circles, twists, or “what-not” and bakes it into crisp confections which make one hungry to behold.
This is the way the Baker gets his queer cookie shapes. The press in now on the market for popular sale."
Illustrated World May 1917
Swedish Cookies - biscuit forcer, spruta 1922
The variety of small cakes made by Swedish bakers is similar to those suggested to be made from the German “murbteig”—given elsewhere in this issue. They are of the shortbread type, made with good butter.
Quite a number of them are made with a biscuit forcer—“Spruta” in Swedish made of heavy black tin, consisting of a cylinder about 10 inches long and 2 ½ inches in diameter. With this dies of various shapes are used, plain round dies, star shapes, corrugated ribbon shapes. The die is placed in the bottom of the cylinder, the cylinder is filled with the dough and a wooden plunger is put in to press the dough through the die in a continuous string on the table. These strings of dough are cut in even lengths and are formed in different shapes on the pans. The mixtures must be rather stiff to hold their shapes."
Baking Industry July 1, 1922
©2017 Patricia Bixler Reber
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