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Vorige Item 439 of 2143 Volgende

Vintage set of three Hooimeijer zwieback tins in red, orange en blue

SKU: BT-2367-19

Vintage set of three Hooimeijer zwieback tins in red, orange en blue

Set of 3 cylindrical "Hooimeijer" zwieback tins with white flowers.

  • Manufacturer Dutch: Vereenigde Blikfabrieken
  • Manufacturing date: 1950/1990

Description
Round tins with a separate lid. The decoration consists of an orange, red, and blue background with a border of white flowers at the bottom of the tin. On the lid a large flower with several small ones around it. Text on the lid in a diamond shape: "Hooimeijer beschuit".

Marked on the bottom with logo and text: "Hooimeijer Beschuit" (embossed)

Size

  • Height: 21 cm.
  • Diameter: 11 cm.

Zwieback is a form of rusk eaten in Scandinavia, Germany, Austria, France, The Netherlands, Switzerland, Italy, Slovenia, Croatia, Serbia, Macedonia, Bulgaria, and Greece.

It is a type of crisp, sweetened bread, made with eggs and baked twice. It originated in East Prussia. The Mennonites brought Zwieback to the Russian Empire; before the Russian Revolution, when many emigrated to the west, they brought Zwieback to Canada, the United States and other parts of the world.

There are two types of zwieback. One type is made by pinching round pieces of dough, placing one piece on top of another, pressing them together by pushing a finger down through both pieces. It is then baked and served as warm soft rolls. This type is identified with Mennonites. The other type is a bread sliced before it is baked a second time, which produces crisp, brittle slices that closely resemble melba toast.[1] Zwieback is commonly used to feed teething children and as the first solid food for patients with an upset stomach.

The name comes from German zwei ("two") or zwie ("twi-"), and backen, meaning "to bake". Zwieback hence literally translates to "twice-baked". The French and Italian names, respectively, biscotte and fette biscottate have the same origin, biscotto (biscuit), which also means twice ("bis-") baked (-"cotto").

Slovene name is prepečenec which would imply backed over ordinary. Serbian name is dvopek which, again, is literally twice (dvo) backed (pek).
 

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

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