No. 3234 — Raspberry Gingerbread
English historical translation of Molokhovets recipe No. 3234 from the 1901 Russian cookbook, retaining original methods and measures.
Take any desired quantity of dried raspberries, cover barely with boiling water in a pan and simmer until completely soft. Remove from heat and rub through a sieve.
The purée should be as thick as strained cranberry or lingonberry drink. Measure it and add 1 cup honey for each cup of purée; bring to the boil.
Prepare very dry but not toasted white-bread rusks and dried raspberries. Pound both and mix in equal proportions, then stir into the hot raspberry and honey mixture to make a thick paste.
Cook thoroughly so that the dried raspberries soften. Spread in small cakes on a sheet, dry, sprinkle with sugar and put in a jar.