The 1901 Cookbook Archive
No. 3226 — Almond Gingerbread
English historical translation of Molokhovets recipe No. 3226 from the 1901 Russian cookbook, retaining original methods and measures.
Scald and peel 1 pound sweet almonds and ¼ pound bitter almonds, rinse in cold water, lift out with a slotted spoon and chop finely at once.
Pound and sift ½ pound sugar. Add 1½ zolotniks ground cloves or cardamom, combine with the almonds and pound everything together without adding any water.
Once sticky, arrange in small wooden or tin moulds on wafers and dry in a gentle oven. Then glaze.
Historical editorial note: The large amount of bitter almonds in this historic sweet may pose a serious cyanogenic-compound hazard. It is not suitable for literal modern preparation.
Original source: Read Russian recipe No. 3226. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.