The 1901 Cookbook Archive
No. 3230 — Honey Gingerbread with Spices
English historical translation of Molokhovets recipe No. 3230 from the 1901 Russian cookbook, retaining original methods and measures.
Beat 10 yolks well. Bring 1¾ pounds honey to the boil, skim the foam and beat while it cools.
Add 3 whole eggs to the cooled honey and beat well. Combine with the beaten yolks and continue beating. Add 2 glasses finely pounded sweet almonds, ⅓ glass bitter almonds, ¼ lot cardamom and 4–5 teaspoons cinnamon.
If desired add 1½ pounds of the finest wheat flour, little by little. Pour into a flat sugar-paper mould and bake after bread.
Decorate the top with whole or shredded almonds and a little raisins or currants.
Original source: Read Russian recipe No. 3230. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.