Confectioners bag

This confectioner’s bag and tin nozzle with parchment interliner is much like the confectioner’s bags used today. The bag would be filled with frosting through the open end and then twisted shut. The bag would then be squeezed, forcing the frosting out through the tin nozzle on the end. Through practice and skill a cook could learn to create decorative shapes, such as flowers, out of the flowing frosting. These shapes were applied to cakes. This bag is from a set still containing the illustrated instruction page.

18xx/19xx

Kitchen utensils
Cooking
United States
History

No linguistic content

2 objects

Michigan State University. Museum

6090.31.1-.8 confectioners

https://n2t.net/ark:/85335/m54x54g7p