No. 3227 — Toruń Gingerbread
English historical translation of Molokhovets recipe No. 3227 from the 1901 Russian cookbook, retaining original methods and measures.
Brown ½ garnetz (6 glasses) honey until reddish and skim the foam. Take off the heat and gradually stir in ¾ glass spirit so that it does not ignite.
Add ¾ glass cooked finely chopped bitter-orange peel, ½ lot cloves, ½ lot ginger, ½ lot allspice, 1 lot anise and 1 lot 'Italian dill' (a period spice name).
Immediately scald 9 glasses finely sifted, lightly toasted rye flour with this hot, nearly boiling honey. Beat very vigorously with a spatula for at least two hours, until the mass begins to lighten.
Transfer to shallow paper moulds without filling to the brim, dipping hands each time in beer boiled with honey. Brush the tops with the same mixture.
Set the moulds on an iron sheet, allow the dough to rise slightly, insert almonds and pieces of candied peel on top and bake in the oven after bread. Once baked, put in a cold place to prevent excessive drying.