Antique Waffle IN Wafers: XIX ° Th Esotericism Religion Christianity Offering

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Seller: Top-Rated Seller ramses2_2008 ✉️ (8,691) 100%, Location: LAIZ, FR, Ships to: WORLDWIDE, Item: 374080917058 Antique Waffle IN Wafers: XIX ° Th Esotericism Religion Christianity Offering. img{max-width:100%} p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; color: #454545} p.p2 {margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; color: #454545; min-height: 14.0px} span.s1 {text-decoration: underline} span.Apple-tab-span {white-space:pre} Check out my other objects !Don't forget to add me to your favorites list !17cm x 9cm for the waffle plate69cm long The host was also called Oblate1, oist in old French, forget, altar bread, singing bread, angel bread, communion bread, lamb, nebula, new and nieulle (in Flanders)2.Christianity knows#1, like other religions, the notion of sacrifice and offering to god but instead of the immolation of a hostia (victim) often consisting of a animal, he uses bread to represent the body of Jesus Christ, victim "after which no one else shall be immolated3 », during the mass, at the time of the consecration.The bread for the consecration kept this name of "host". It is first of all an ordinary bread which the faithful make a voluntary oblation, an offering which becomes obligatory in the viand century after the second council from Macon. Not all of the bread brought by the faithful is used for the consecration. What remains is blessed, takes the name ofeulogy and is distributed to people who did not take communion the same day; the catechumens, known sinners and concubines of clerics are excluded from distribution. Eulogies are credited with the virtue of fortifying the body and the mind against illnesses.1.The host is then made of unleavened bread, specially prepared for the mass. the Sixteenth Council of Toledo decides in 693 that the bread to be consecrated must be small, whole, clean and expressly made. John Mabillon written in From azymo irons are used from the ixand century to make it smaller, neater and more convenient4 ; it is women dedicated to the service of the church who make it.Since the xiand century, the host has become a slice of pastry cooked in between iron plates like a forget by the forget (or forgetters) who have the right to manufacture1 (whereas pastry chefs do not have it) and for which this product forms a considerable part of their trade5. The statutes of the corporation, specify in 1406 that the oubloyères, who can bake the oublies as pastry for the public, cannot "make bread to celebrate in the Church"6.The images in relief printed in the clay by the hollow decoration of the irons represent the monograms IHS and HCI or religious scenes like the last supper, the Flogging, the Crucifixion, etc.roundels7 for cutting the hosts.Edmond Martene described in De antiquis monachorum ritibus libri 5 collecti ex variis ordinariis, consuetudinariis ritualibusque manuscriptis, the making of the host by the monks as practiced in the monasteries until xviand century: sorting of the grains – one by one –, drying in the sun, molding between millstones washed, kneading fine flour with cold water on a table with raised edges, cooking six hosts at a time in irons over a clear fire, cutting the hosts with a roundel before placing them in a dish covered with a white cloth ; this production was done when we needed it, but especially shortly before Christmas and before Easter4.After the French Revolution, the French forgetters generally lost the trade in hosts, then made by the monks, in particular by the Poor Clares and the Carmelites which become the largest supplier in France.the tools for cutting the Hosts are not for sale century after the second council from Macon. Not all of the bread brought by the faithful is used for the consecration. What remains is blessed, takes the name ofeulogy and is distributed to people who did not take communion the same day; the catechumens, known sinners and concubines of clerics are excluded from distribution. Eulogies are credited with the virtue of fortifying the body and the mind against illnesses.1. century, the host has become a slice of pastry cooked in between iron plates like a forget by the forget (or forgetters) who have the right to manufacture1 (whereas pastry chefs do not have it) and for which this product forms a considerable part of their trade5. The statutes of the corporation, specify in 1406 that the oubloyères, who can bake the oublies as pastry for th Authenticity: Original, Material: Steel, Width: no, Origine: France, Length: no, Quantity unit: 1, Type: host iron, Height: no, Weight: less than 5 kg, Time Period: XIXth and before, Brand: Unbranded

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