The 1901 Cookbook Archive
No. 3235 — Honey Gingerbread
English historical translation of Molokhovets recipe No. 3235 from the 1901 Russian cookbook, retaining original methods and measures.
Beat 12 yolks with ½ pound sugar until white, then add 2 pounds honey and continue beating until the honey lightens.
Add 1 zolotnik cinnamon, 1 zolotnik cardamom, 4 lots finely chopped candied peel, ¼ pound shredded almonds and 1¾ pounds fine wheat flour. Mix thoroughly.
Once the oven is ready, fold in beaten egg whites and immediately pour into prepared paper boxes, filling only halfway because the gingerbread should rise.
Historical editorial note: The source does not specify the number of beaten whites.
Original source: Read Russian recipe No. 3235. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.