No. 3224 — Chocolate-Glazed Gingerbread
English historical translation of Molokhovets recipe No. 3224 from the 1901 Russian cookbook, retaining original methods and measures.
Dissolve 1 pound sugar in just under 1 glass water, mix with 1½ glasses honey and bring to a boil in a large saucepan.
Add 3 zolotniks potash, a little cinnamon, cardamom, cloves and allspice, and ½ pound almonds finely chopped with their skins. Remove from heat, add 1½ pounds flour and stir smooth.
Turn onto a flour-dusted table and knead by hand. Add a little flour if too loose, roll out, cut gingerbreads into assorted shapes and put on an iron sheet lightly buttered with unsalted butter. Bake in a moderate oven until browned.
For the chocolate coating, boil 1½ pounds sugar with a little water twice; when the syrup begins to form threads, add ½ pound grated chocolate. Spread over one side of the gingerbreads, dry in the oven, then coat the other side and dry again.