The 1901 Cookbook Archive
No. 3229 — Sugar Gingerbread
English historical translation of Molokhovets recipe No. 3229 from the 1901 Russian cookbook, retaining original methods and measures.
Beat 8 eggs with 1 pound sugar until white, then gradually add 1¾ pounds fine wheat flour, 1 tablespoon cooked finely chopped bitter-orange peel, 1 level teaspoon ginger, the same amount cinnamon, and ½ teaspoon cloves.
Add 2 heaped tablespoons shredded sweet almonds and 2 heaped tablespoons shredded bitter almonds. Work until the dough comes away from the bowl.
Shape small oblong gingerbreads without adding flour. Bake on an iron sheet after bread, taking care not to burn them, then return two or three times to dry.
Original source: Read Russian recipe No. 3229. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.