No. 3222 — Rye-Flour Gingerbread
English historical translation of Molokhovets recipe No. 3222 from the 1901 Russian cookbook, retaining original methods and measures.
Brown ½ garnetz (6 glasses) pure honey until reddish, occasionally taking the saucepan off the heat to skim away foam.
Put ⅝ garnetz (7½ glasses) well-dried fine sifted rye flour in a trough, or ¾ garnetz (9 glasses) of coarser rye flour. Add 1½ zolotniks each cloves, ginger and anise, and 6 zolotniks candied bitter-orange peel.
Scald with the boiling honey, immediately add ⅜ glass spirit and ½ level teaspoon potash. Beat with a spatula or knead by hand until the dough stops sticking.
Roll into long thin strips and cut into pieces a vershok long. Place on a flour-dusted or waxed iron sheet, bake after the bread has come out, guarding against scorching; if too hot, open the flue.
Cool, then return twice to a gentle oven to dry. The flour must be extremely dry.