No. 3233 — Molasses Gingerbread, Another Method
English historical translation of Molokhovets recipe No. 3233 from the 1901 Russian cookbook, retaining original methods and measures.
Mix 5 pounds molasses, 1 pound Russian-style butter and 1½ pounds fine sugar and bring to the boil, stirring until the sugar dissolves.
Once boiling well, add 3 zolotniks ground cinnamon and 1 zolotnik cloves. Pour into a large pot and gradually add 3–4 zolotniks potash dissolved in a small glass warm water. Stir continually as it foams and rises, until it settles.
Gradually add 5 pounds fine wheat flour, kneading by hand or beating with a spatula for at least an hour until pale. Leave in a room for three or four days, kneading the dough every day.
On the fourth day, knead on a table, roll out and cut shapes such as stars, horses, roosters and deer. Place a little apart on a flour-dusted sheet and bake until risen and browned.
Animal shapes may be cut using paper templates. The gingerbreads may be coated with white icing and gilded when intended as tree ornaments.