The 1901 Cookbook Archive
No. 3223 — Gingerbread with Fine Wheat Flour
English historical translation of Molokhovets recipe No. 3223 from the 1901 Russian cookbook, retaining original methods and measures.
Beat 3 glasses honey until pale and add 1 pound fine wheat flour. Work for another half hour, incorporating 9 yolks one at a time.
Add about ½ lot cardamom, finely chopped bitter-orange peel and, optionally, ¼ lot allspice and ¼ lot cloves. Gently fold in the foam of 9 beaten whites.
Pour into large flat paper moulds, sprinkle with crushed almonds, set on an iron sheet and bake in an oven that is not too hot, after the bread has been baked.
Cut with a sharp knife and return two or three times to a warm oven until completely dried and crisp.
Original source: Read Russian recipe No. 3223. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.