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Item 1582 of 2719

Vintage round tin for rusk by Lubro

SKU: 770

Vintage round tin for rusk by Lubro. 

  • Creator: A.I.V.
  • Manufacturing date: 1940/1959

Beautiful biscuit or rusk tin with image of a baker with horn in the doorway of the bakery. Loose cover with a rolling edge. Image on a creamy surface. Marked at the bottom with "Lubro".

This old biscuit tin is in a nice vintage condition with some light traces of use.

  • Height: 20.5 cm.
  • Diameter: 10 cm.

A rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a baby teething food. In the United Kingdom, the name also refers to a wheat-based food additive. 

Netherlands and Belgium (Flanders). 
Beschuit, also known as Dutch crispbakes, are light, round, rather crumbly, rusks as eaten in the Netherlands and Belgium. Particularly in the Netherlands it is customary to serve beschuit met muisjes (sprinkled with "little mice" which are anise seeds covered in white, pink or blue sugar; note that muisjes can be thought of as miniature "sugar plums") at the birth of a baby. Beschuiten are also eaten as a breakfast food with a variety of toppings, most commonly butter and sprinkles in flavours such as chocolate (chocoladehagel or chocolademuisjes) or fruit (vruchtenhagel), or cheese. A longtime Dutch tradition is to serve strawberries on beschuit usually topped with some sugar or whipped cream.

Beschuit is almost always sold in rolls; a roll typically has 13 rusks (a baker's dozen). They are made by first baking a flat round bread (beschuitbol), slicing it, and then baking each half again, possibly at a lower heat, in the oven after the main baking is over. Etymologically, biscotto (16th-century Italian), biscuit (19th century, from 16th-century bisket) and beschuit come from Latin (panis) bis+coctus, (bread, twice cooked). 


Some translations come from an automated system and may contain errors. 

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